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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.

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

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

Find it online: http://recipesbyjanet.com/rotisserie-chicken-mushroom-soup-recipe/