Rotisserie Chicken Mushroom Soup

Introduction

Rotisserie Chicken Mushroom Soup is a creamy, comforting, and savory soup that brings together tender, shredded rotisserie chicken and earthy mushrooms in a rich broth. This dish is perfect for using up leftover rotisserie chicken and turning it into a hearty meal that can warm you up on any chilly day. The combination of fresh spinach, garlic, onions, and a touch of cream adds depth of flavor while keeping it balanced and nutritious.

What sets this soup apart is the blend of rich, savory mushrooms and tender rotisserie chicken, which create a wonderful umami-packed base. With the addition of fresh thyme and a pinch of chili flakes, the flavors are elevated, making it a crowd-pleasing favorite for family dinners or cozy gatherings. This soup can be prepared in under an hour, making it an ideal choice for a quick and satisfying meal during the week. Whether you serve it with crusty bread or a fresh salad, this Rotisserie Chicken Mushroom Soup is guaranteed to impress.

Ingredients:

• 2 tablespoons olive oil or butter
• 1 onion, diced
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 1 lb mushrooms, thinly sliced (any variety such as cremini or button mushrooms)
• 2 teaspoons fresh thyme
• 1 rotisserie chicken, shredded (about 2-3 cups of chicken)
• 6 cups chicken or vegetable stock
• 1 cup cream (heavy cream or half-and-half)
• 3 cups fresh spinach, chopped
• Pinch of chili flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional, for finishing)

Preparation:

Step 1: Sauté the Vegetables

• In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. The olive oil adds a subtle richness to the soup, while butter gives it a deeper, more savory flavor.
• Add the diced onion and chopped celery to the pot. Cook, stirring occasionally, until the vegetables become soft and translucent, about 5 minutes. This helps build the aromatic base for the soup, giving it depth and flavor.

Step 2: Cook the Mushrooms

• Add the 1 lb of thinly sliced mushrooms to the pot. Stir well to combine with the onion and celery.
• Let the mushrooms cook for 7-10 minutes until they are golden brown and all the moisture has evaporated. Mushrooms release a lot of liquid as they cook, so this step ensures that they develop a deep, savory flavor as they brown.

Step 3: Add the Aromatics

• Stir in the 2 teaspoons of fresh thyme and 4 crushed garlic cloves. Cook for about 1 minute, stirring constantly to ensure that the garlic does not burn. The thyme and garlic will infuse the soup with fresh, aromatic flavors that enhance the richness of the mushrooms and chicken.

Step 4: Simmer the Soup

• Pour in the 6 cups of chicken or vegetable stock. If you have homemade chicken stock, it will add an even richer flavor to the soup, but store-bought works just as well.
• Add the 1 cup of cream, stirring to combine. This creates the creamy base of the soup. You can use heavy cream for a richer texture, or half-and-half for a lighter version.
• Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together.

Step 5: Add the Chicken and Spinach

• Stir in the shredded rotisserie chicken. Rotisserie chicken is already cooked, so you only need to heat it through. It adds a wonderful, savory element to the soup, making it hearty and filling.
• Add the 3 cups of chopped spinach. Let the soup simmer for another 5 minutes, just until the spinach is wilted and the chicken is fully heated. The spinach adds a bright green color and a boost of nutrition to the dish.

Step 6: Season the Soup

• Taste the soup and season with salt and pepper to your liking. A pinch of chili flakes can be added for a slight heat that contrasts with the creaminess of the soup. Adjust the seasoning as needed to balance the flavors.
• If you prefer a bit of brightness, add a squeeze of fresh lemon juice just before serving. The acidity from the lemon enhances the overall flavor and cuts through the richness of the cream.

Step 7: Serve

• Serve the soup hot, garnished with a sprinkle of fresh thyme or extra chili flakes if desired. Pair it with warm crusty bread or a side salad for a complete meal.

Cooking Note:

• Mushroom Variety: You can use any type of mushrooms you like for this soup. Cremini or button mushrooms are great choices, but for an extra layer of flavor, try using shiitake or wild mushrooms.
• Rotisserie Chicken Substitution: If you don’t have rotisserie chicken on hand, you can use leftover cooked chicken or quickly sauté chicken breasts and shred them for the soup.
• Lighter Version: For a lighter soup, you can replace the heavy cream with milk or a dairy-free alternative like coconut milk or almond milk. The texture will be less rich but still delicious.