Rotisserie Chicken Mushroom Soup with Spinach
A comforting and creamy soup made with leftover rotisserie chicken, earthy mushrooms, and vibrant spinach, perfect for busy weeknights or cozy gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
Soup Base
- 1 medium white onion, diced
- 2–3 stalks celery, chopped For crunch
- 8 oz mushrooms, sliced Chestnut or any kind
- 3 cloves garlic, minced Delivers a punch of flavor
- 1 teaspoon fresh thyme or 1⁄2 teaspoon dried thyme Aromatic and savory
Main Ingredients
- 2 cups cooked rotisserie chicken, shredded Leftover chicken works best
- 4 cups chicken broth
- 2 cups spinach (fresh or frozen) Vibrant green and nutritious
- 1 cup heavy cream Makes the soup luxuriously creamy
Seasoning
- 1–2 tablespoons lemon juice (to taste) Adds brightness
- to taste salt and black pepper Enhances all the flavors
Instructions
Preparation
- Heat oil or butter in a large pot over medium heat. Add the diced onion and chopped celery; cook for about 5 minutes until they soften and start to become translucent.
- Toss in the sliced mushrooms and let them brown for another 5 minutes.
- Add minced garlic and thyme, cooking for 1 minute until fragrant.
Cooking
- Pour in chicken broth and heavy cream. Increase heat to bring everything to a gentle simmer and cook for 5 minutes.
- Stir in the shredded rotisserie chicken and spinach. Let everything simmer for another 5 minutes.
- Season with salt, pepper, and lemon juice to taste. Serve hot.
Notes
Elevate flavors with a swirl of olive oil or freshly grated Parmesan. For a heartier version, stir in cooked rice or pasta. This soup can be made dairy-free by substituting heavy cream with coconut milk.