Creamy Rotisserie Chicken Mushroom Soup
A comforting creamy rotisserie chicken mushroom soup made with shredded rotisserie chicken, fresh mushrooms, spinach, and a rich broth. Ready in 30 minutes.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 small onion, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, crushed
- 1 lb cremini mushrooms, thinly sliced
- 2 teaspoons fresh thyme leaves or 1 tsp dried
- 3 cups shredded rotisserie chicken
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- Pinch of red chili flakes optional
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add diced onion and chopped celery; cook until soft, about 5 minutes.
- Add sliced mushrooms, cook until golden. Stir in crushed garlic and thyme; cook 1 minute until fragrant.
- Pour in chicken broth, bring to simmer. Cook 5 minutes.
- Stir in heavy cream, shredded rotisserie chicken, and chopped spinach. Simmer 5 more minutes until spinach wilts.
- Season with salt, pepper, and chili flakes. Serve hot.
Notes
- Use fresh rotisserie chicken for best flavor.
- Blend half for creamier texture.
- Serve with crusty bread.