Creamy Rotisserie Chicken Mushroom Spinach Soup
A delightful comfort dish combining tender rotisserie chicken with earthy mushrooms and vibrant spinach in a rich, creamy broth.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 500 g mushrooms, thinly sliced Offering an earthy depth
- 2 teaspoons fresh thyme leaves For a fresh, aromatic touch
Main Ingredients
- 1 rotisserie chicken, shredded Ensuring it’s juicy and tender
- 6 cups chicken stock or broth That adds a savory base
- 1 cup heavy cream For a luxurious texture
- 3 cups fresh spinach, chopped Adding a pop of color and nutrition
- Salt and freshly ground black pepper, to taste
- Pinch of chili flakes (optional) For a gentle kick
Instructions
Preparation
- Begin by heating olive oil or butter in a large soup pot over medium heat. Add the diced onion and chopped celery. Sauté these aromatic vegetables until soft and translucent, about 5 minutes.
- Next, stir in the sliced mushrooms. Cook them until golden brown and their flavors develop, which should take around 7–10 minutes.
- Add in the fresh thyme and minced garlic. Cook for an additional minute or so until the garlic becomes fragrant.
- Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
- Incorporate the shredded rotisserie chicken and chopped spinach into the pot. Simmer for another 5 minutes, just until the chicken is warmed through and the spinach wilts.
- Finally, season to taste with salt, pepper, and a pinch of chili flakes, if desired. Serve hot in bowls and enjoy!
Notes
For an even richer flavor, consider adding a splash of lemon juice or zest just before serving. Feel free to experiment with different types of mushrooms like shiitake or cremini for varying textures and flavors. If you enjoy a thicker soup, let it simmer longer until it reduces to your desired consistency.