Rotisserie Chicken Mushroom Soup (Print)
Creamy chicken and mushroom soup with spinach and thyme, perfect for cozy, quick weeknight meals.
# Ingredients:
→ Vegetables
01 -
1 onion, diced
02 -
2 celery stalks, finely chopped
03 -
500 g mushrooms, thinly sliced
04 -
3 cups spinach, chopped
05 -
4 garlic cloves, crushed
→ Protein
06 -
1 rotisserie chicken, shredded
→ Liquid & Dairy
07 -
1 cup cream
08 -
6 cups chicken stock
→ Aromatics & Seasoning
09 -
2 teaspoons fresh thyme leaves
10 -
Pinch of chili flakes
11 -
Salt and black pepper, to taste
# Steps:
01 -
Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add diced onion and chopped celery, cooking until softened and translucent, about 3–4 minutes.
02 -
Add the sliced mushrooms to the pot and cook, stirring occasionally, until golden brown, approximately 5 minutes.
03 -
Stir in the crushed garlic and fresh thyme. Cook for 1–2 minutes until fragrant.
04 -
Pour in the chicken stock and cream. Bring the mixture to a gentle simmer and cook for 5 minutes.
05 -
Add the shredded rotisserie chicken and chopped spinach. Simmer for an additional 5 minutes, allowing the spinach to wilt and the soup to heat through.
06 -
Adjust seasoning with salt, black pepper, and a pinch of chili flakes. Add lemon juice to taste and stir to combine. Serve hot.
# Additional Notes:
01 -
For a thicker consistency, prepare a slurry with 1 tablespoon of cornstarch and a small amount of milk, incorporating it during the final simmer and cooking for 10–15 minutes until thickened.
02 -
For a dairy-free variation, substitute cream with coconut milk or a plant-based cream alternative.
03 -
Enhance spiciness by increasing chili flakes or adding a dash of hot sauce.
04 -
To prepare a vegetarian version, replace the chicken with additional mushrooms or substitute with diced carrots or parsnips.