Rotisserie Chicken and Mushroom Soup
Quick and creamy rotisserie chicken mushroom soup ready in 25 minutes. This comforting one-pot meal features tender chicken, earthy mushrooms, and fresh spinach in a velvety broth. Perfect for busy weeknights.
Ingredients
- 1 yellow or white onion diced
- 2 celery stalks chopped
- 4 garlic cloves crushed
- 1 lb mushrooms sliced
- 2 tsp fresh thyme or 1 tsp dried
- 6 cups chicken broth
- 1 cup heavy cream
- 1 whole rotisserie chicken shredded (about 3 cups)
- 3 cups spinach chopped
- 1 pinch chili flakes optional
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil or butter
Instructions
- Prepare Your Ingredients
- Shred the rotisserie chicken into bite-sized pieces, removing any skin or bones. Set aside.
- Dice the onion, chop the celery, slice the mushrooms, and crush and mince the garlic. Have all ingredients ready before cooking.
- Build Your Flavor Base
- Heat a large soup pot or Dutch oven over medium heat. Add olive oil or butter.
- Add diced onion and chopped celery. Cook for 5 minutes, stirring occasionally, until onions are soft and translucent.
- Add the Mushrooms
- Add sliced mushrooms to the pot. Cook for 5-7 minutes, stirring frequently, until mushrooms are golden brown and caramelized.
- Infuse with Aromatics
- Add crushed garlic and fresh thyme leaves. Stir constantly for 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Create the Creamy Broth
- Pour in chicken broth, scraping the bottom of the pot to release any flavorful bits.
- Add heavy cream and stir until well combined. Increase heat slightly to bring to a gentle simmer. Let simmer for 5 minutes.
- Add Chicken and Greens
- Lower heat to medium. Add shredded rotisserie chicken and stir gently.
- Add chopped spinach in handfuls, stirring after each addition. Simmer for 5 minutes until spinach is wilted and chicken is heated through.
- Season and Perfect
- Taste and season with salt and black pepper as needed. Add chili flakes if desired. Adjust seasoning to taste.
- Let soup rest for 5 minutes before serving.
Notes
Substitutions:
Protein: Replace chicken with leftover turkey, chickpeas, or white beans for a vegetarian option.
Dairy-free: Use full-fat coconut milk instead of heavy cream.
Lighter option: Substitute half-and-half or Greek yogurt for heavy cream (add yogurt at the end to prevent curdling).
Greens: Kale can replace spinach for heartier greens.
Mushrooms: Dried mushrooms work well when rehydrated. Cremini, shiitake, or portobello varieties are excellent choices. Storage: Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 2 months. Thaw overnight in refrigerator before reheating.
Reheating: Heat gently on stovetop over medium-low heat. Add broth or water if soup has thickened. Tips: Don't skip caramelizing the mushrooms—this step creates deep, umami flavor.
Rotisserie chicken and broth are already salted, so add additional salt gradually.
For thicker soup, add a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) or diced potatoes.
Fresh thyme makes a noticeable difference, but dried works in a pinch.
Dairy-free: Use full-fat coconut milk instead of heavy cream.
Lighter option: Substitute half-and-half or Greek yogurt for heavy cream (add yogurt at the end to prevent curdling).
Greens: Kale can replace spinach for heartier greens.
Mushrooms: Dried mushrooms work well when rehydrated. Cremini, shiitake, or portobello varieties are excellent choices. Storage: Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 2 months. Thaw overnight in refrigerator before reheating.
Reheating: Heat gently on stovetop over medium-low heat. Add broth or water if soup has thickened. Tips: Don't skip caramelizing the mushrooms—this step creates deep, umami flavor.
Rotisserie chicken and broth are already salted, so add additional salt gradually.
For thicker soup, add a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) or diced potatoes.
Fresh thyme makes a noticeable difference, but dried works in a pinch.