Creamy Rotisserie Chicken Mushroom Spinach Soup
A delightful comfort food that combines tender rotisserie chicken, earthy mushrooms, and vibrant spinach in a creamy broth, perfect for busy weekdays or cozy weekends.
Ingredients
Vegetable Base
- 1 medium onion, diced
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 500 g mushrooms, thinly sliced
- 2 teaspoons fresh thyme leaves
Main Ingredients
- 1 rotisserie chicken, shredded (bones/skin removed)
- 6 cups chicken stock or broth
- 1 cup heavy cream
- 3 cups fresh spinach, chopped
For Sautéing
- Olive oil or butter For sautéing the vegetables
- Salt and freshly ground black pepper To taste
- Pinch of chili flakes Optional
Instructions
Preparation
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and chopped celery, sautéing until softened and fragrant, about 5 minutes.
- Incorporate the sliced mushrooms into the pot and cook until they're golden brown, which should take approximately 7-10 minutes.
- Stir in the fresh thyme and minced garlic, cooking for just 1 minute until the garlic is aromatic.
- Pour in the chicken stock and heavy cream, increasing the heat slightly to bring the mixture to a gentle simmer. Let it simmer for about 5 minutes.
- Add in the shredded rotisserie chicken and chopped spinach, simmering for an additional 5 minutes.
- Taste the soup and season with salt, freshly ground black pepper, and a pinch of chili flakes, if desired.
- Serve the creamy soup warm, optionally garnished with extra thyme.
Notes
To elevate the soup, consider adding a splash of lemon juice just before serving. This can brighten the flavors. You can also substitute the heavy cream with half-and-half or coconut milk.