Comforting Rotisserie Chicken and Mushroom Soup
Warm your soul with this incredibly easy and deeply flavorful Rotisserie Chicken and Mushroom Soup. Utilizing the convenience of a pre-cooked rotisserie chicken, this hearty soup comes together quickly, delivering a rich, creamy broth brimming with tender chicken, earthy mushrooms, and vibrant spinach. It's the perfect weeknight meal for chilly evenings or a comforting lunch that feels gourmet without the effort.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Effortlessly delicious: leverages pre-cooked chicken for maximum convenience.
- Rich and creamy texture: a truly satisfying bowl without being overly heavy.
- Packed with flavor: earthy mushrooms, aromatic garlic and thyme, savory chicken.
- Quick to prepare: on the table in under an hour, perfect for busy evenings.
- Hug in a bowl: ultimate comfort food that pleases everyone.
Ingredients
- 1 rotisserie chicken, shredded (approximately 450 grams / 3 cups cooked chicken)
- 1 large yellow or white onion, diced (about 150 grams)
- 2 celery stalks, chopped (about 100 grams)
- 450 grams (1 lb) sliced mushrooms (cremini or white button)
- 4 cloves garlic, freshly crushed (about 20 grams)
- 2 teaspoons (10 ml) fresh thyme leaves, finely chopped
- 1.4 liters (6 cups) chicken broth (such as Swanson chicken broth)
- 240 ml (1 cup) heavy cream
- 90 grams (3 cups) fresh spinach, roughly chopped
- 15 ml (a splash) olive oil or 15 grams (a knob) unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- 1 pinch chili flakes (optional, for a subtle warmth)
- 15 ml (a splash) fresh lemon juice
Instructions
- Begin by heating a generous splash of olive oil or a knob of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the diced onion and chopped celery. Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften and become translucent, releasing their aromatic foundations.
- Introduce the sliced mushrooms to the pot alongside the softened onions and celery. Increase the heat slightly if needed and cook, stirring frequently, until the mushrooms release their moisture, then brown beautifully and develop a rich, earthy aroma. This process typically takes about 5-7 minutes, ensuring a deep umami flavor.
- Once the mushrooms are golden, stir in the fresh thyme and freshly crushed garlic. Sauté for just 1-2 minutes, stirring constantly, until the garlic becomes fragrant and its raw edge is mellowed. Be vigilant not to let the garlic burn, as scorched garlic can impart a bitter taste to the soup.
- Carefully pour in the chicken broth and heavy cream. Stir the mixture thoroughly to combine all the ingredients. Bring the liquid to a gentle simmer, then reduce the heat slightly and let it cook for about 5 minutes, allowing the flavors to meld and deepen beautifully.
- Add the cooked, shredded rotisserie chicken and the fresh spinach to the simmering pot. Continue to simmer for another 5 minutes, or until the spinach has fully wilted and the chicken is thoroughly heated through. This ensures the chicken absorbs some of the delicious broth.
- Season the soup generously with salt and freshly ground black pepper to taste. Stir in a splash of fresh lemon juice at the end; this brightens the entire dish and enhances the other flavors. Taste and adjust any seasonings as needed before serving.
- Ladle the comforting soup hot into bowls. Garnish with an extra sprinkle of fresh thyme or chili flakes if desired, and serve immediately with crusty bread or a side salad.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (5-6 liters)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Ladle
- Wooden spoon or spatula
Essential Success Tips
- Don't overcrowd the mushrooms: Cook them in batches if necessary to ensure they brown properly instead of steaming. Browning adds depth of flavor.
- Fresh ingredients matter: Using freshly crushed garlic and fresh thyme makes a noticeable difference in the soup's aroma and taste.
- Adjust seasoning gradually: Start with a moderate amount of salt and pepper, then taste and adjust at the end, especially since broths can vary in sodium content.
- Shred chicken while hot: Shredding a slightly warm rotisserie chicken is much easier than when it's cold.
- A final squeeze of lemon: This small touch brightens the entire soup and cuts through the richness, don't skip it!
Professional Cooking Secrets
- Infuse your oil: Before adding onions, you can lightly toast the chili flakes or a bay leaf in the olive oil for 30 seconds to infuse an extra layer of flavor from the start.
- Roast mushrooms for deeper flavor: For an even richer mushroom flavor, consider roasting your sliced mushrooms on a baking sheet with a little olive oil, salt, and pepper at 200°C (400°F) for 15-20 minutes before adding them to the soup.
- Bloom your spices: If using dried thyme, rub it between your fingers before adding to the pot with the garlic to release its essential oils and maximize flavor.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if it has thickened too much.
- Freezing: This soup freezes well. Cool completely, then transfer to freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently. Note that the cream might separate slightly upon thawing, but a good stir will usually bring it back together.
- Variations: For a vegetarian version, omit the chicken and use vegetable broth, adding cannellini beans or additional vegetables like diced potatoes or corn. To make it dairy-free, use full-fat coconut milk instead of heavy cream.
Frequently Asked Questions
Can I use different mushrooms for this soup?
Absolutely! While cremini or white button mushrooms work wonderfully, feel free to experiment with more exotic varieties like shiitake or oyster mushrooms for added depth and unique flavor profiles.
What can I serve with this soup?
This soup is fantastic on its own, but it pairs beautifully with crusty bread, a warm baguette, a grilled cheese sandwich, or a simple green salad with a light vinaigrette.
Is it possible to make this soup thicker?
Yes, if you prefer a thicker soup, you can create a slurry by mixing 1 tablespoon of cornstarch (or flour) with 2 tablespoons of cold water. Stir it into the simmering soup during the final 5 minutes of cooking until it reaches your desired consistency.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 28g, Fat: 25g, Carbs: 15g, Fiber: 3g
Allergy Information
Contains dairy. For a dairy-free version, substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative. This recipe is naturally gluten-free if the broth used is certified gluten-free. Always check ingredient labels for hidden allergens.
No comment