This Rotisserie Chicken Mushroom Soup is an easy and satisfying way to enjoy leftover chicken. Combining mushrooms, fresh thyme, and a touch of cream, this soup is both hearty and flavorful. Perfect for a cozy dinner, it’s loaded with vegetables and protein, making it a filling option for any time of the year.
This Rotisserie Chicken Mushroom Soup is a delicious way to turn leftover chicken into a cozy, flavorful meal. With tender chicken, earthy mushrooms, and fresh spinach in a creamy broth, it’s perfect for chilly days or as a satisfying comfort food.
INGREDIENTS
- Onion: 1, diced, to add a subtle sweetness and depth to the soup.
- Celery Sticks: 2, finely chopped, bringing a slight crunch and fresh flavor.
- Garlic Cloves: 4, crushed, to infuse the soup with a rich garlic aroma.
- Mushrooms: 1 lb, thinly sliced, adding an earthy taste and texture.
- Fresh Thyme: 2 tsp, for a touch of herbaceousness.
- Rotisserie Chicken: 1, shredded, for a tender and convenient protein source.
- Stock: 6 cups, as the flavorful base for the soup.
- Cream: 1 cup, for a velvety, creamy texture.
- Spinach: 3 cups, chopped, adding a burst of color and nutrients.
- Chili Flakes: A pinch, for a hint of heat.
- Salt and Pepper: To taste, for seasoning.
INSTRUCTIONS
- Step 1:
- Heat olive oil or butter in a large pot over medium heat.
- Step 2:
- Add the diced onion and chopped celery, and cook until softened, about 5 minutes.
- Step 3:
- Add the mushrooms to the pot and cook until golden brown, around 7-8 minutes.
- Step 4:
- Stir in the fresh thyme and crushed garlic, cooking until fragrant, about 1 minute.
- Step 5:
- Pour in the stock and cream, and bring the soup to a gentle simmer. Let it simmer for 5 minutes, allowing the flavors to meld.
- Step 6:
- Add the shredded rotisserie chicken and chopped spinach, and simmer for an additional 5 minutes until the spinach is wilted.
- Step 7:
- Season the soup with salt, pepper, and a pinch of chili flakes for a hint of spice. Adjust seasoning to taste with a squeeze of lemon juice if desired.
Serving and Storage Tips
- Serve the soup hot with a sprinkle of freshly chopped parsley or thyme for extra flavor.
- This soup pairs well with crusty bread, garlic bread, or a light salad on the side.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup gently on the stove, adding a splash of extra broth or cream if needed to adjust the consistency.
Helpful Notes
- If you don’t have rotisserie chicken, you can use any leftover cooked chicken or quickly cook some chicken breasts to shred for the soup.
- Add extra vegetables like carrots or bell peppers for more color and nutrition.
- Using fresh thyme enhances the earthy flavor, but dried thyme can work as a substitute if fresh isn’t available.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests adding a squeeze of lemon juice to brighten up creamy soups like this one.
- Ina Garten recommends using homemade stock for the richest flavor in soups.
WHY YOU'LL LOVE THIS RECIPE
- The combination of rotisserie chicken and mushrooms creates a hearty, savory flavor that’s comforting and satisfying.
- It’s quick and easy to make with simple ingredients, perfect for busy weeknights.
- The creamy broth and tender vegetables make this soup rich, filling, and ideal for colder days.
VARIATIONS
- Use kale or Swiss chard instead of spinach for a different green option.
- Swap out the rotisserie chicken for cooked turkey for a delicious twist, especially around the holidays.
- Add a touch of white wine during cooking for an extra layer of flavor.