Rotisserie Chicken and Mushroom Soup
A comforting bowl of soup featuring rotisserie chicken, earthy mushrooms, and creamy spinach, perfect for chilly days.
Equipment
- Large Pot
- Mixing spoon
Ingredients
- 1 medium Onion diced
- 2 stalks Celery finely chopped
- 4 cloves Garlic crushed
- 1 lb Mushrooms thinly sliced
- 2 teaspoons Fresh Thyme
- 1 rotisserie chicken Shredded
- 6 cups Chicken or Vegetable Broth
- 1 cup Cream
- 3 cups Spinach chopped
- Pinch Chili Flakes
- Salt and Pepper to taste
- Optional Lemon Juice squeeze for brightness
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add diced onion and chopped celery. Cook for about 5 minutes until softened.
- Add sliced mushrooms and cook for 5-7 minutes until golden brown.
- Stir in crushed garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
- Pour in the broth and cream, bringing to a gentle simmer for 5 minutes.
- Add shredded rotisserie chicken and chopped spinach, simmering for another 5 minutes until spinach wilts.
- Season with salt, pepper, and chili flakes. Add lemon juice if desired.
- Serve hot, ideally with crusty bread.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or microwave.