Rotisserie Chicken Mushroom Soup with Spinach
A comforting blend of rotisserie chicken, earthy mushrooms, and vibrant spinach, enriched with cream and thyme for a deliciously cozy meal.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded for tender bites
- 4 cups chicken broth imparting a rich base
- 1 medium white onion, diced to add sweetness
- 2 cups spinach (fresh or frozen) introducing vibrant color and nutrients
- 8 oz mushrooms, sliced (chestnut or any kind) providing earthy depth
- 1 teaspoon fresh thyme or 1/2 tsp dried lending a fragrant herbaceous note
- 3 cloves garlic, minced for a bold, aromatic kick
- 1 cup heavy cream for luscious creaminess
- 2-3 stalks celery, chopped for crunch and flavor
- 1-2 tablespoons lemon juice (to taste) to brighten the dish
- to taste Salt enhances all flavors
- to taste Black pepper enhances all flavors
Instructions
Cooking
- Heat oil or butter in a large pot over medium heat. Add the onion and celery, cooking for about 5 minutes until both are soft and aromatic.
- Toss in the mushrooms and sauté for an additional 5 minutes until they are beautifully browned. Incorporate the garlic and thyme, cooking for another minute to unleash their delightful aromas.
- Pour in the chicken broth and heavy cream. Bring everything to a gentle simmer and let it cook for 5 minutes, allowing the flavors to marry.
- Stir in the shredded chicken and spinach, allowing the soup to simmer for an additional 5 minutes, until everything is heated through.
- Season with salt, pepper, and lemon juice according to your taste preference. Serve the soup hot and enjoy!
Notes
For an additional layer of flavor, consider roasting the mushrooms beforehand to intensify their umami character. Optional extras include adding a splash of white wine for a richer flavor. Pre-chopped vegetables can be used for quick preparation. Fresh herbs like parsley or dill can be added as a garnish. A sprinkle of grated Parmesan or croutons enhances the texture.