Rotisserie Chicken Mushroom Soup

Introduction

When the weather turns chilly, few things are more comforting than a warm, hearty bowl of soup. This Rotisserie Chicken Mushroom Soup is not only easy to make, but it’s also packed with rich flavors and creamy textures that are perfect for any time of the year. Using rotisserie chicken adds a shortcut to the recipe, while fresh mushrooms and spinach make it a nutrient-packed meal that’s both satisfying and delicious. Whether you’re looking for a quick weeknight dinner or a comforting dish to serve at a gathering, this soup has you covered.

Why You’ll Love This Recipe

This soup is incredibly versatile and flavorful. The rotisserie chicken provides convenience while infusing the soup with savory, tender chicken bits. Mushrooms add an earthy, umami flavor that pairs perfectly with the rich, creamy broth. The addition of spinach brings a fresh, vibrant note, while a splash of lemon juice at the end brightens the whole dish. With minimal prep and just 25 minutes of cooking time, this recipe is perfect for busy days when you need something fast yet nourishing.

Ingredients

  • 1 medium white onion, diced (or substitute with red onion or shallots)
  • 2-3 stalks celery, chopped
  • 3 garlic cloves, minced
  • 8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 4 cups chicken broth/stock
  • 1 cup heavy cream/whipping cream
  • 2 cups rotisserie chicken, shredded (or any cooked chicken)
  • 2 cups spinach (fresh or frozen, no need to thaw)
  • Salt and black pepper, to taste
  • 1-2 tablespoons lemon juice (to taste)

Directions

1. Make the Soup Base

Start by heating a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, cooking for about 5 minutes until they become soft and translucent. This creates a flavorful base for the soup.

Next, add the 8 oz of mushrooms to the pot. Sauté the mushrooms for about 5 more minutes, allowing them to release their moisture and turn golden brown. Stir in 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme) and 3 minced garlic cloves. Cook for another minute until the garlic becomes fragrant, but be careful not to let it burn.

2. Cook the Soup

Pour in 4 cups of chicken broth and 1 cup of heavy cream. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together. The cream adds richness to the soup, while the chicken broth keeps it light and savory.

3. Add Chicken and Spinach

Stir in 2 cups of shredded rotisserie chicken and 2 cups of fresh or frozen spinach. Continue to simmer the soup for another 5 minutes, or until the chicken is fully heated through and the spinach is tender. The rotisserie chicken adds a convenient source of protein, while the spinach brings freshness and nutrients to the dish.

4. Season and Serve

Season the soup with salt and freshly ground black pepper to taste. Add 1-2 tablespoons of lemon juice, adjusting to your preference, to brighten the flavors and balance the creaminess. The lemon juice cuts through the richness, giving the soup a lively and refreshing finish.

Serve the Rotisserie Chicken Mushroom Soup hot, with your favorite crusty bread on the side for dipping. It’s the perfect bowl of comfort for any day of the week.

Kitchen Equipment Needed

  • Large pot or Dutch oven for cooking the soup
  • Knife and cutting board for chopping the vegetables
  • Wooden spoon for stirring
  • Ladle for serving

Tips for Perfect Soup

  • Use a Variety of Mushrooms: For more depth of flavor, consider using a mix of mushrooms like shiitake, cremini, or portobello. Their rich, earthy taste will elevate the soup.
  • Rotisserie Chicken: Using rotisserie chicken is a time-saving hack, but you can also use any leftover cooked chicken. If you’re in a pinch, canned chicken works too.
  • Lemon Juice: Add the lemon juice at the end to keep the flavors bright. If you prefer a stronger tang, feel free to add an extra tablespoon.

Recipe Swaps and Variations

  • Dairy-Free Option: For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
  • Vegetarian Option: Replace the chicken with chickpeas or white beans for a vegetarian twist. Use vegetable broth instead of chicken broth.
  • Additional Veggies: Feel free to add more vegetables like carrots, bell peppers, or even sweet potatoes for added nutrition and texture.

How to Store Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave. If the soup thickens too much after refrigeration, you can thin it out with a little extra broth or water.

Food and Drink Pairings

Pair this Rotisserie Chicken Mushroom Soup with a variety of sides for a complete meal. It goes well with a slice of crusty bread, a warm dinner roll, or even a simple side salad. For drinks, a light white wine like Sauvignon Blanc or a glass of iced tea complements the rich, creamy soup.

Frequently Asked Questions (FAQ)

Q: Can I make this soup ahead of time?
A: Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat it when you’re ready to serve. The flavors often develop even more as it sits.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Store it in an airtight container in the freezer for up to 3 months. When reheating, thaw the soup in the refrigerator overnight, then warm it gently on the stovetop.

Q: Can I use milk instead of cream?
A: While heavy cream provides a rich texture, you can use whole milk for a lighter version of the soup. Keep in mind that it may not be as thick and creamy.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Rotisserie Chicken Mushroom Soup


  • Author: Mia Martinez
  • Total Time: 25 minutes

Description

Delicious and comforting Rotisserie Chicken Mushroom Soup, rich in flavor with tender chicken and savory mushrooms, perfect for a cozy meal.


Ingredients

1 medium white onion, diced (or substitute with red onion or shallots)
2-3 stalks celery, chopped
3 garlic cloves, minced
8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
4 cups chicken broth/stock
1 cup heavy cream/whipping cream
2 cups rotisserie chicken, shredded (or any cooked chicken)
2 cups spinach (fresh or frozen, no need to thaw)
Salt and black pepper, to taste
1-2 tablespoons lemon juice (to taste)

Instructions

Make the Soup Base:
Heat a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, and cook for about 5 minutes until soft and translucent. Stir in the mushrooms and cook until golden brown, about 5 more minutes. Add the thyme and minced garlic, and cook until fragrant, about 1 minute.
Cook the Soup:
Pour in the chicken stock and heavy cream, then bring the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
Add Chicken and Spinach:
Stir in the shredded rotisserie chicken and spinach. Continue to simmer for another 5 minutes, or until the chicken is heated through and the vegetables are tender.
Season and Serve:
Season the soup with salt and black pepper to taste. Add lemon juice to brighten the flavors. Serve the soup hot with your favorite bread for dipping.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 4 servings
  • Calories: 350 kcal per serving

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