This Rotisserie Chicken Mushroom Soup is the ultimate comfort food—rich, creamy, and packed with flavor. The convenience of rotisserie chicken blends perfectly with the earthy mushrooms, fresh spinach, and fragrant thyme to create a nourishing bowl of soup that’s perfect for any occasion. The creamy texture of the broth is balanced by a touch of lemon juice, making it a delightful combination of savory and bright flavors. Whether you’re craving a hearty meal for lunch or a cozy dinner, this soup will hit the spot.
Ingredients:
For the Soup:
- 2-3 stalks celery, chopped: Adds a crunchy texture and mild flavor to the soup base.
- 3 garlic cloves, minced: Provides an aromatic kick that enhances the savory depth of the soup.
- 4 cups chicken broth/stock: A rich base that brings depth to the soup.
- 1 cup heavy cream/whipping cream: Adds a luxurious, creamy texture to the soup.
- 2 cups rotisserie chicken, shredded (or any cooked chicken): Convenient, flavorful chicken that adds protein and heartiness to the soup.
- 2 cups spinach (fresh or frozen, no need to thaw): Adds color, nutrients, and a mild, fresh flavor to the soup.
- Salt and black pepper, to taste: Enhances and balances the flavors of the soup.
- 1-2 tablespoons lemon juice (to taste): Brightens the soup and balances the richness of the cream.
- 1 medium white onion, diced (or substitute with red onion or shallots): Provides a sweet, savory base for the soup.
- 8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works): Earthy mushrooms that add a rich depth of flavor.
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme): Infuses the soup with an aromatic, herbal note.
Directions:
1. Make the Soup Base:
Start by heating a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, cooking for about 5 minutes until they become soft and translucent. This creates a flavorful base for the soup.
Next, add the mushrooms to the pot. Sauté the mushrooms for about 5 more minutes, allowing them to release their moisture and turn golden brown. Stir in the thyme and minced garlic. Cook for another minute until the garlic becomes fragrant, but be careful not to let it burn.
2. Cook the Soup:
Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together. The cream adds richness to the soup, while the chicken broth keeps it light and savory.
3. Add Chicken and Spinach:
Stir in the shredded rotisserie chicken and spinach. Continue to simmer the soup for another 5 minutes, or until the chicken is fully heated through and the spinach is tender. The rotisserie chicken adds a convenient source of protein, while the spinach brings freshness and nutrients to the dish.
4. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Add 1-2 tablespoons of lemon juice, adjusting to your preference, to brighten the flavors and balance the creaminess. The lemon juice cuts through the richness, giving the soup a lively and refreshing finish.
Serve the Rotisserie Chicken Mushroom Soup hot, with your favorite crusty bread on the side for dipping. It’s the perfect bowl of comfort for any day of the week.
Cooking Tips and Additional Information:
- Chicken Options: If you don’t have rotisserie chicken, you can use any leftover cooked chicken or poach chicken breasts or thighs for a homemade version.
- Mushrooms: Chestnut or portabellini mushrooms provide a great texture and deep flavor, but you can use any variety of mushrooms you have on hand. Button mushrooms or cremini are great substitutes.
- Cream Alternatives: For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative, such as coconut cream or cashew cream.
- Make Ahead: This soup stores well in the refrigerator for up to 3 days. Just reheat it gently over low heat, adding a splash of broth if the soup thickens too much.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator and reheat when ready to serve.
Frequently Asked Questions (FAQs):
1. Can I use frozen spinach in this soup?
Yes, you can use frozen spinach without thawing it first. Just add it directly to the soup, and it will thaw and cook as the soup simmers.
2. What can I use instead of rotisserie chicken?
If you don’t have rotisserie chicken, you can use any cooked chicken, such as grilled, baked, or poached chicken breasts or thighs. Shredded turkey would also work well as a substitute.
3. Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by replacing the chicken broth with vegetable broth. You can also skip the chicken entirely and add more vegetables or beans for protein.
4. How can I thicken the soup?
If you prefer a thicker soup, you can purée a portion of the soup using an immersion blender or regular blender. Alternatively, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) to the soup and simmer until thickened.
5. Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored for up to 3 months. Reheat over low heat, adding a little extra broth or cream to bring it back to the desired consistency.
Conclusion:
This Rotisserie Chicken Mushroom Soup is a hearty and comforting dish that combines the rich flavors of mushrooms, rotisserie chicken, and creamy broth. It’s perfect for a cozy lunch or dinner and is sure to become a family favorite. With its simple ingredients and easy steps, it’s a quick and satisfying meal that can be enjoyed any day of the week. Whether you’re looking for a quick dinner or planning to meal prep for the week, this soup delivers both flavor and convenience.