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