Rotisserie Chicken Mushroom Soup Recipe

Why You’ll Love This Recipe

This recipe is not only simple but packed with layers of comforting flavors. The rotisserie chicken adds a depth of taste that saves time while still delivering a home-cooked feel. The earthy mushrooms and savory thyme elevate the soup, while the addition of spinach brings a pop of freshness. Plus, the creamy broth makes every spoonful indulgent without being overly heavy. Whether you're seeking a quick dinner or a satisfying meal for a chilly evening, this soup is sure to please.

Ingredients

• 1 onion, diced

• 2 celery sticks, finely chopped

• 4 garlic cloves, crushed

• 500 g (1lb) mushrooms, thinly sliced

• 2 teaspoon fresh thyme

• 1 rotisserie chicken, shredded

• 6 cups stock

• 1 cup cream

• 3 cups spinach, chopped

• Pinch of chili flakes

• Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat a splash of olive oil or a knob of butter in a large pot over medium heat.

2. Add the diced onion and chopped celery, and cook until soft and translucent, about 3-4 minutes.

3. Stir in the sliced mushrooms and cook until they turn golden brown, about 5 minutes.

4. Add the fresh thyme and crushed garlic to the pot, and cook until fragrant, about 1-2 minutes.

5. Pour in the stock and cream, bringing the mixture to a simmer. Let it cook for 5 minutes.

6. Add the shredded rotisserie chicken and chopped spinach. Simmer for another 5 minutes until the spinach wilts and the soup is heated through.

7. Season with salt, pepper, and a pinch of chili flakes. Add lemon juice to taste, and stir to combine.

8. Serve hot with your favorite bread on the side.

Servings and Timing

• Servings: 6

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Make it vegetarian: Skip the rotisserie chicken and replace the chicken stock with vegetable stock. Add more mushrooms or other veggies like carrots or parsnips for added texture.

• Thicker soup: If you prefer a thicker soup, mix a tablespoon of cornstarch with a bit of milk to make a slurry, then stir it into the soup and cook for 10-15 minutes until thickened.

• Spicy kick: Add more chili flakes or a dash of hot sauce for an extra heat boost.

• Dairy-free: Use coconut milk or any dairy-free cream substitute to make it dairy-free while still maintaining a creamy texture.

Storage/Reheating

• Storage: Store the soup in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the soup over medium heat on the stovetop until heated through. If the soup has thickened too much in the fridge, simply add a bit of broth or water to reach your desired consistency.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can use cooked chicken breast or thighs. Just make sure to shred the chicken and add it in the last step to heat through.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stove.

Can I make this soup ahead of time?

Absolutely! This soup can be made in advance and stored in the fridge for up to 3 days. It may even taste better the next day as the flavors meld together.

Can I use canned mushrooms instead of fresh?

Fresh mushrooms will give the best flavor and texture, but if canned mushrooms are all you have, you can substitute them. Drain and rinse them before adding to the soup.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you ensure the stock and cream you're using are gluten-free.

Can I add other vegetables to this soup?

Yes, feel free to add vegetables like carrots, peas, or zucchini for added texture and flavor. Just adjust the cooking time accordingly.

How can I make this soup spicier?

If you want a spicier soup, try adding more chili flakes, a diced jalapeño, or a bit of hot sauce for a fiery twist.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Just make sure to thaw and drain it before adding it to the soup.

How do I prevent the cream from curdling in the soup?

Make sure the soup isn’t boiling when you add the cream, and stir it gently. If using a high-fat cream, the risk of curdling is minimal.

Can I add noodles to this soup?

Yes, you can add cooked noodles or pasta to make the soup more filling. Add them in after the soup has simmered to avoid overcooking them.

Conclusion

This rotisserie chicken mushroom soup is a hearty, flavorful dish that’s quick and easy to make. The combination of tender chicken, earthy mushrooms, and creamy broth makes it the perfect meal for busy weeknights. With its versatility and comforting flavors, it's sure to become a family favorite. Whether you make it exactly as written or customize it to suit your tastes, this soup is always a satisfying option.

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Rotisserie Chicken Mushroom Soup Recipe

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This rotisserie chicken mushroom soup is a comforting and quick dish combining tender chicken, earthy mushrooms, and a creamy broth, making it perfect for busy weeknights.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 onion, diced

2 celery sticks, finely chopped

4 garlic cloves, crushed

500 g (1lb) mushrooms, thinly sliced

2 tsp fresh thyme

1 rotisserie chicken, shredded

6 cups stock

1 cup cream

3 cups spinach, chopped

Pinch of chili flakes

Salt and pepper to taste

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Instructions

1. Heat a splash of olive oil or a knob of butter in a large pot over medium heat.
2. Add the diced onion and chopped celery, and cook until soft and translucent, about 3-4 minutes.
3. Stir in the sliced mushrooms and cook until they turn golden brown, about 5 minutes.
4. Add the fresh thyme and crushed garlic to the pot, and cook until fragrant, about 1-2 minutes.
5. Pour in the stock and cream, bringing the mixture to a simmer. Let it cook for 5 minutes.
6. Add the shredded rotisserie chicken and chopped spinach. Simmer for another 5 minutes until the spinach wilts and the soup is heated through.
7. Season with salt, pepper, and a pinch of chili flakes. Add lemon juice to taste, and stir to combine.
8. Serve hot with your favorite bread on the side.

Notes

• For a thicker soup, mix a tablespoon of cornstarch with a bit of milk to make a slurry, then stir it into the soup and cook for 10-15 minutes until thickened.
• Use coconut milk or any dairy-free cream substitute for a dairy-free version.
• Vegetarian option: Replace the rotisserie chicken with extra mushrooms or other veggies like carrots or parsnips.
• If you prefer a spicier soup, add more chili flakes or a dash of hot sauce.

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 4g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 35mg