Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a warm, hearty meal perfect for cozy evenings. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s both nourishing and flavorful. Ready in under an hour, it’s an easy way to transform store-bought rotisserie chicken into a delicious homemade soup.

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)
• 2 tsp fresh thyme
• 3 cups chopped spinach
• 6 cups chicken broth (Swanson chicken broth recommended)
• 1 cup heavy cream
• Salt to taste
• Pepper to taste
• 1 pinch chili flakes
• Optional: splash of lemon juice
• Olive oil or butter for sautéing

Instructions

1. Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and chopped celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the sliced mushrooms to the pot. Cook until golden brown, stirring often, for about 5 to 7 minutes.
3. Step 3: Stir in the fresh thyme and crushed garlic. Cook for 1 to 2 minutes, stirring constantly, until the garlic becomes fragrant but not burnt.
4. Step 4: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Let cook for about 5 minutes to meld the flavors.
5. Step 5: Add the shredded rotisserie chicken and chopped spinach to the pot. Continue simmering for another 5 minutes until the spinach wilts and the chicken is heated through.
6. Step 6: Season the soup with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice for brightness if desired. Serve hot with your favorite bread for dipping.

Tips & Variations

• Use any leftover chicken or turkey for a quick variation.
• For extra richness, use half-and-half instead of heavy cream or omit cream for a lighter version.
• Add a handful of cooked rice or noodles for a more filling soup.
• Try substituting kale or Swiss chard for spinach to vary the greens.
• To boost flavor, sauté the mushrooms until deeply browned for more umami.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. This soup also freezes well; thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this soup?

Yes, frozen mushrooms work fine. Just thaw and drain any excess liquid before adding them to the pot to avoid diluting the soup.

Can I make this soup vegetarian?

Absolutely. Substitute vegetable broth for chicken broth and omit the rotisserie chicken. You can also add extra mushrooms or beans for protein.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

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★★★★★

4.7 from 81 reviews

This comforting Rotisserie Chicken and Mushroom Soup is a hearty and flavorful dish perfect for cozy meals. Made with sautéed mushrooms, fresh spinach, shredded rotisserie chicken, and a creamy broth infused with garlic and thyme, this soup brings warmth and satisfaction with every spoonful. It’s an easy-to-make recipe that combines rich flavors and tender ingredients to create a delightful, nourishing bowl.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 4 crushed garlic cloves (freshly crushed)
• 1 lb sliced mushrooms
• 3 cups chopped spinach
• 2 tsp fresh thyme

Liquids and Dairy

• 6 cups chicken broth (e.g., Swanson)
• 1 cup heavy cream

Protein

• 1 rotisserie chicken (shredded, about 3 cups cooked chicken)

Seasonings

• Salt to taste
• Pepper to taste
• 1 pinch chili flakes
• Splash of lemon juice (optional for serving)
• Olive oil or butter for sautéing (amount as needed)

Instructions

1. Sauté the Vegetables: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot with the sautéed onion and celery. Cook, stirring often, until the mushrooms turn golden brown, approximately 5 to 7 minutes.
3. Add Aromatics: Stir in the fresh thyme and crushed garlic cloves. Cook for 1-2 minutes, stirring constantly, until the garlic becomes fragrant but not burnt.
4. Simmer with Stock and Cream: Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the simmering soup. Continue to simmer for another 5 minutes, allowing the spinach to wilt and the chicken to heat through.
6. Season and Serve: Season the soup with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice for brightness if desired. Serve hot, paired with your favorite bread for dipping.

Notes

• You can substitute the chicken broth with vegetable broth for a lighter flavor or to make it vegetarian (replace chicken accordingly).
• For a thicker soup, you can reduce the broth slightly or add a slurry of flour or cornstarch before adding cream.
• Fresh thyme can be substituted with dried thyme; use one-third the amount if dried.
• Leftover cooked chicken from other recipes can be used instead of rotisserie chicken.
• This soup reheats well and makes great leftovers, just add extra broth if it thickens too much upon standing.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, easy chicken recipes, comfort food, quick dinner soup