Rotisserie Chicken Mushroom Soup (Print version)
Creamy Rotisserie Chicken Mushroom Soup with golden mushrooms, shredded chicken, spinach, thyme, and a bright finish of lemon.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
03 -
1 medium yellow onion, diced
04 -
2 celery ribs, finely chopped
05 -
1 lb (450 g) cremini mushrooms, sliced
06 -
4 garlic cloves, minced
07 -
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
08 -
1/4 teaspoon chili flakes, optional
09 -
1/2 teaspoon black pepper
For finishing
10 -
6 cups (1.4 L) low-sodium chicken broth
11 -
1 cup (240 ml) heavy cream
12 -
3 cups shredded rotisserie chicken
13 -
3 cups baby spinach, roughly chopped
14 -
1-2 tablespoons fresh lemon juice
15 -
Salt, to taste
16 -
2 teaspoons cornstarch mixed with 2 tablespoons cold water, optional for thicker soup
# Instructions:
01 -
Heat olive oil and butter in a large Dutch oven over medium heat. Add onion and celery and cook for 4-5 minutes, stirring often, until softened.
02 -
Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until their liquid evaporates and the edges turn golden.
03 -
Stir in garlic, thyme, chili flakes, and black pepper. Cook for 30-60 seconds, just until fragrant.
04 -
Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 8 minutes. If using cornstarch slurry, stir it in now and simmer until lightly thickened.
05 -
Stir in shredded rotisserie chicken and spinach. Simmer gently for 3-4 minutes, until the chicken is hot and the spinach has wilted.
06 -
Add lemon juice and salt to taste. Let the soup rest off the heat for 5 minutes, then ladle into bowls.
# Good to know:
01 -
Use about 3 cups shredded chicken from one medium rotisserie chicken.
02 -
The soup is gluten-free when thickened with cornstarch instead of flour.
03 -
Best served warm with crusty bread, rice, or a simple green salad.