Name: Comforting Rotisserie Chicken and Mushroom Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 diced onion (yellow or white onion work best for this recipe); 2 chopped celery stalks; 1 lb sliced mushrooms; 4 crushed garlic cloves (freshly crushed for best aroma); 2 tsp fresh thyme; 3 cups chopped spinach; 1 pinch chili flakes; 6 cups broth (Swanson chicken broth recommended); 1 cup heavy cream; Salt to taste; Pepper to taste; 1 rotisserie chicken (shredded, about 3 cups cooked chicken); A splash of olive oil or a knob of butter for sautéing; A splash of lemon juice (optional, for brightness)

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Introduction

This comforting rotisserie chicken and mushroom soup is a warm, hearty meal perfect for any day you crave something soothing yet flavorful. Combining tender chicken, earthy mushrooms, and fresh spinach in a creamy broth, it’s easy to prepare and deeply satisfying.

A white bowl filled with a creamy soup that has visible layers of shredded white chicken pieces, dark brown mushroom slices, and wilted green spinach leaves, all mixed in a light beige broth with flecks of herbs. In the background, there is another bowl of the same soup slightly out of focus, and a few slices of toasted bread sit on the white marbled surface nearby. The soup looks thick and hearty with a fresh sprig of thyme on top for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rotisserie chicken (shredded, about 3 cups cooked chicken)
1 lb sliced mushrooms
1 diced onion (yellow or white)
2 chopped celery stalks
4 crushed garlic cloves (freshly crushed)
3 cups chopped spinach
6 cups broth (chicken or vegetable)
1 cup heavy cream
2 tsp fresh thyme
1 pinch chili flakes
Salt to taste
Pepper to taste

Instructions

Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, and cook until soft and translucent, about 5 minutes, stirring occasionally.
Step 2: Add the mushrooms to the pot and cook until golden brown, about 5-7 minutes, stirring often for even cooking.
Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
Step 4: Pour in the broth and heavy cream, stirring well. Bring the mixture to a gentle simmer and cook for about 5 minutes to blend the flavors.
Step 5: Add the shredded chicken and chopped spinach to the pot. Simmer for another 5 minutes, until the spinach wilts and the chicken is heated through.
Step 6: Season with salt, pepper, and a pinch of chili flakes to taste. For added brightness, splash in some lemon juice if desired. Serve hot with your favorite bread.

Tips & Variations

Use leftover chicken or store-bought rotisserie for convenience and great flavor.
Swap spinach for kale or Swiss chard for a different leafy green twist.
Add a splash of white wine when sautéing the mushrooms for a deeper flavor.
For a lighter version, substitute half or all of the heavy cream with milk or a dairy-free alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when cooled, add a splash of broth or water to reach your desired consistency.

How to Serve

The image shows a wooden cutting board placed on a white marbled surface, holding various fresh ingredients arranged neatly in groups. On the top left corner, there is a pile of chopped white onions with a fine dice texture that looks soft and transparent. To the right of the onions, there is cooked shredded chicken that appears white with a slightly fibrous texture. Next to the chicken, on the far right, there is a bunch of fresh dark green spinach leaves with a slightly wrinkled surface. Below the onions, on the left, there is a white ceramic pitcher filled with cream, smooth and slightly thick. Beside the pitcher are slices of white mushrooms with brown caps and white interiors. In the middle lower part, small gray ceramic bowls hold red chili flakes and chili powder, with the chili flakes looking rough and textured. To the right of these spices, a small clear glass bowl contains diced white potatoes with sharp edges. At the far right bottom, two more small gray bowls hold dried green herbs, finely crumbled. A few sprigs of fresh green thyme are placed between the chicken and mushrooms. The overall layout is clean and well-organized. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without rotisserie chicken?

Yes, you can use cooked chicken breast or thighs from scratch or store-bought cooked chicken. Just shred it and add it towards the end of cooking as directed.

Is this soup freezer-friendly?

This soup can be frozen, but the cream may separate after thawing. To minimize this, cool the soup completely before freezing and reheat gently, stirring well. You may want to add fresh cream after reheating for the best texture.