Comforting Rotisserie Chicken and Mushroom Soup Recipe

Introduction

This comforting rotisserie chicken and mushroom soup is a hearty and flavorful meal perfect for cozy days. With tender shredded chicken, earthy mushrooms, and fresh spinach in a creamy broth, it’s an easy-to-make dish that feels like a warm hug in a bowl.

Ingredients

• 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
• 1 lb sliced mushrooms
• 1 diced onion (yellow or white)
• 2 chopped celery stalks
• 4 crushed garlic cloves (freshly crushed)
• 3 cups chopped spinach
• 6 cups chicken broth (Swanson recommended)
• 1 cup heavy cream
• 2 tsp fresh thyme
• 1 pinch chili flakes
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent, about 5 minutes. Stir occasionally to prevent sticking.
2. Step 2: Add the sliced mushrooms to the pot. Cook until golden brown, stirring often for even cooking, about 5-7 minutes.
3. Step 3: Add the fresh thyme and crushed garlic. Cook for 1-2 minutes, stirring constantly, until garlic is fragrant but not burnt.
4. Step 4: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
5. Step 5: Add the shredded chicken and chopped spinach to the pot. Simmer for another 5 minutes until the spinach wilts and the chicken is warmed through.
6. Step 6: Season with salt, pepper, and a splash of lemon juice for brightness. Adjust seasoning as needed. Serve hot with your favorite bread.

Tips & Variations

• Use leftover rotisserie chicken to save time and enhance flavor.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.
• Add a pinch of chili flakes for a subtle heat that complements the earthiness of the mushrooms.
• Swap spinach for kale or Swiss chard for a different leafy green texture.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The cream may separate slightly after refrigeration; whisk well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without rotisserie chicken?

Yes, you can use cooked chicken breast or thighs instead. Simply shred them and add as directed. Vegetable broth can replace chicken broth for a vegetarian version, but omit the chicken.

How can I thicken the soup if it’s too thin?

To thicken, simmer the soup longer uncovered to reduce the liquid, or mix a small amount of cornstarch with cold water and stir it into the simmering soup until it thickens.

Comforting Rotisserie Chicken and Mushroom Soup Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

This comforting rotisserie chicken and mushroom soup is a hearty and flavorful meal perfect for cozy days. Featuring tender shredded chicken, sautéed mushrooms, fresh spinach, and aromatic herbs, all simmered in a creamy broth, this soup is a delicious way to use rotisserie chicken and enjoy a warming homemade dish.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 diced onion (yellow or white onion work best for this recipe)
• 2 chopped celery stalks
• 1 lb sliced mushrooms
• 4 crushed garlic cloves (freshly crushed for best aroma)
• 2 tsp fresh thyme
• 6 cups broth (Swanson chicken broth recommended)

Protein and Greens

• 1 rotisserie chicken (shredded, about 3 cups cooked chicken)
• 3 cups chopped spinach

Dairy and Seasonings

• 1 cup heavy cream
• Salt to taste
• Pepper to taste
• 1 pinch chili flakes
• A splash of lemon juice (to taste)

Cooking Fat

• A splash of olive oil or a knob of butter (for sautéing)

Instructions

1. Sauté Aromatics: Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking them until soft and translucent, about 5 minutes. Stir occasionally to avoid sticking.
2. Cook Mushrooms: Add the sliced mushrooms to the pot. Cook until golden brown, stirring often for even cooking, approximately 5-7 minutes.
3. Add Herbs and Garlic: Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes, stirring constantly until the garlic is fragrant but not burnt.
4. Simmer Base: Pour in the chicken broth and heavy cream. Stir well and bring the soup to a gentle simmer. Let it cook for 5 minutes to meld flavors.
5. Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach to the pot. Continue to simmer for another 5 minutes, allowing the spinach to wilt and chicken to heat through.
6. Season and Serve: Season the soup with salt, pepper, and a pinch of chili flakes to taste. Add a splash of lemon juice for brightness. Adjust seasoning as needed and serve hot with your favorite bread.

Notes

• Using rotisserie chicken saves time and adds rich flavor.
• Fresh thyme can be substituted with dried thyme if needed, but use less as dried herbs are more potent.
• For a lighter version, substitute heavy cream with half-and-half or milk.
• Adding a splash of lemon juice brightens the soup and balances the creaminess.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, comfort food, easy chicken soup, creamy mushroom soup