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Avatar photoEmily Garcia

Rotisserie Chicken Mushroom Soup

This rich, creamy, and flavorful soup is a quick, one-pot comfort meal featuring tender rotisserie chicken, earthy mushrooms, and fresh spinach in a velvety broth. It's an easy, satisfying dish ready in just 45 minutes!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil or butter (A splash/knob) (Fat/Aromatics)
  • 1 Onion, diced (Fat/Aromatics)
  • 2 sticks Celery sticks, finely chopped (Fat/Aromatics)
  • 4 cloves Garlic cloves, crushed (Fat/Aromatics)
  • 500 g Mushrooms, thinly sliced (Cremini or button suggested) (Main Filling)
  • 1 whole Rotisserie chicken, shredded (Pre-cooked and shredded) (Main Filling)
  • 3 cups Spinach, chopped (Fresh) (Main Filling)
  • 6 cups Stock (chicken or vegetable) (Liquid & Seasoning)
  • 1 cup Cream (Heavy cream recommended) (Liquid & Seasoning)
  • 2 tsp Fresh thyme (Liquid & Seasoning)
  • 1 pinch Chili flakes (Optional, for heat) (Liquid & Seasoning)
  • Salt and pepper (To taste) (Liquid & Seasoning)

Equipment

  • Large pot or Dutch oven for one-pot preparation

Method
 

  1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery and cook until they are soft and translucent, about $5text{ minutes}$.
  2. Add the sliced mushrooms to the pot and cook until they turn golden brown, approximately $10text{ minutes}$. Sautéing them well is essential for developing a deep, rich umami flavor.
  3. Stir in the fresh thyme and crushed garlic, cooking until fragrant, about $1text{ minute}$.
  4. Pour in the $6text{ cups}$ of stock and the $1text{ cup}$ of cream. Bring the mixture to a gentle simmer.
  5. Cook the base for $5text{ minutes}$, then add the shredded rotisserie chicken and chopped spinach. Simmer for an additional $5text{ minutes}$ until the spinach wilts completely.
  6. Season the soup generously with salt, pepper, and a pinch of chili flakes. Adjust flavors as needed (a squeeze of lemon juice can brighten the overall taste). Serve hot.

Notes

For the deepest flavor, ensure the mushrooms are cooked until they develop a golden-brown crust. If you plan to freeze, do not add the cream before freezing; add it after the soup has thawed and is being reheated. For a thicker soup, mix $1text{ tbsp}$ cornstarch with $2text{ tbsp}$ cold water (a slurry) and stir it into the simmering stock before adding the cream.