Creamy Rotisserie Chicken and Mushroom Soup
This creamy rotisserie chicken and mushroom soup is a cozy, hearty meal ready in just 30 minutes. Loaded with tender shredded chicken, golden mushrooms, and fresh spinach, it’s rich, comforting, and perfect for busy weeknights.
Equipment
- Large pot or Dutch oven
- wooden spoon
- cutting board
- knife
- measuring cups
Ingredients
- 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
- 1 lb mushrooms, sliced
- 1 yellow or white onion, diced
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 2 tsp fresh thyme
- pinch of chili flakes
- 3 cups fresh spinach, chopped
- 6 cups chicken broth
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the diced onion and celery and cook for about 5 minutes until soft and translucent.
- Add the mushrooms and cook for about 7 minutes until golden and tender.
- Stir in the garlic, thyme, and chili flakes and cook for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, then bring to a gentle simmer for 5 minutes.
- Add the shredded rotisserie chicken and spinach and simmer for another 5 minutes.
- Season with salt and pepper to taste and serve warm.
Notes
For a lighter soup, substitute the heavy cream with half-and-half or oat milk. If freezing, do so before adding the spinach for best texture. Add cooked rice or noodles to make it more filling, or finish with chili oil or grated Parmesan for extra richness.
Nutrition
Calories: 216kcalCarbohydrates: 7gProtein: 18gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 64mgSodium: 360mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 3mgCalcium: 30mgIron: 1mg