Creamy Rotisserie Chicken Mushroom Soup
A comforting and creamy soup made with rotisserie chicken, mushrooms, and fresh spinach, perfect for any occasion.
Equipment
- Large pot For cooking the soup
Ingredients
Main Ingredients
- 1 cup onion, diced
- 2 sticks celery, finely chopped
- 4 cloves garlic, crushed
- 1 lb mushrooms, thinly sliced
- 2 tsp fresh thyme
- 1 rotisserie chicken shredded
- 6 cups chicken stock
- 1 cup heavy cream
- 3 cups spinach, chopped
- 1 pinch chili flakes
- to taste salt and pepper
Instructions
- In a large pot, heat a splash of olive oil or a knob of butter over medium heat.
- Sauté the diced onion and chopped celery until they are soft and translucent, about 5 minutes.
- Add the thinly sliced mushrooms and cook until they turn golden brown, about 5-7 minutes, stirring occasionally.
- Stir in the fresh thyme and crushed garlic, cooking until fragrant, about 1-2 minutes.
- Pour in the chicken stock and cream, then bring the mixture to a simmer.
- Let the soup simmer for 5 minutes. Add the shredded rotisserie chicken and chopped spinach, simmering for an additional 5 minutes.
- Season the soup with salt, pepper, and a squeeze of lemon juice to taste.
- Serve the creamy mushroom chicken soup with a side of your favorite bread.
Notes
For added richness, you can swirl in a spoonful of sour cream or sprinkle some grated Parmesan cheese on top before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.