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Rotisserie Chicken Mushroom Soup

A warm, comforting soup combining tender rotisserie chicken, earthy mushrooms, and rich cream, perfect for chilly evenings and family gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 rotisserie chicken, shredded Ensure the rotisserie chicken is at room temperature for easy shredding.
  • 8 oz mushrooms, sliced
  • 1 onion, chopped Chop the onion finely for even cooking.
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups fresh spinach Avoid overcooking; it should just wilt.
  • Salt and pepper, to taste Adjust to preference.
  • 2 tbsp olive oil
  • 1 tsp thyme

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add 1 chopped onion and the minced garlic. Sauté until the onions are translucent, about 3-4 minutes.
  3. Add the sliced mushrooms to the pot and cook until they are softened, approximately 5 minutes.
  4. Pour in 4 cups of chicken broth, followed by the shredded rotisserie chicken. Stir well.
  5. Increase the heat and bring the mixture to a boil.
  6. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
  7. Stir in the heavy cream and 2 cups of fresh spinach. Cook until the spinach wilts.
  8. Finish by seasoning with thyme, salt, and pepper to taste.
  9. Enjoy your comforting, creamy soup warm, preferably with crusty bread!

Notes

For enhanced flavor, consider adding a splash of white wine after sautéing the onions and mushrooms. You can prepare the soup base (without cream) ahead of time and add the cream just before serving.