When the weather turns chilly or you’re simply craving a comforting meal, this Rotisserie Chicken Mushroom Soup is your go-to recipe. Combining the rich, earthy flavors of mushrooms with tender shreds of rotisserie chicken and fresh spinach, this soup delivers a heartwarming, creamy broth that’s perfect for any day. Not only is it delicious, but it also makes excellent use of leftover rotisserie chicken, turning it into a flavorful and filling meal.
Ingredients:
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1 rotisserie chicken, shredded
6 cups stock (chicken or vegetable)
1 cup cream
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste
Directions:
Heat the Pot: Start by heating olive oil or butter in a large pot over medium heat.
Cook the Vegetables: Add the diced onion and chopped celery. Cook until the vegetables are soft and translucent, which should take about 5 minutes.
Add Mushrooms: Incorporate the sliced mushrooms into the pot and cook until they’re golden brown and their moisture has been released, about 5-7 minutes.
Add Aromatics: Stir in the fresh thyme and crushed garlic, cooking for 1-2 minutes until fragrant.
Simmer the Soup: Pour in the stock and cream, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes.
Add Chicken and Spinach: Add the shredded rotisserie chicken and chopped spinach. Let the soup simmer for another 5 minutes, until the spinach is wilted and the chicken is heated through.
Season and Serve: Season your soup with salt, pepper, a pinch of chili flakes, and a squeeze of lemon juice to taste. Serve hot.
Serving Tips:
Garnish for Extra Flavor: Add a sprinkle of fresh parsley or thyme on top of each bowl for a burst of color and added flavor. A dollop of sour cream or a drizzle of olive oil can also enhance the richness of the soup.
Pair with Bread: Serve your soup with crusty bread, garlic bread, or a warm baguette. It’s perfect for dipping and will make your meal even more satisfying.
Adjust Consistency: If the soup is too thick after refrigerating, stir in a bit of additional chicken or vegetable stock to reach your desired consistency when reheating.
Accompany with a Salad: For a complete meal, pair the soup with a light green salad or a side of roasted vegetables.
Storage Tips:
Refrigeration: Store leftover soup in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure to cool the soup to room temperature before refrigerating to maintain the best texture and flavor.
Freezing: To freeze the soup, let it cool completely and then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. When freezing, avoid adding the spinach to the soup, as it may become mushy upon thawing. Instead, add fresh spinach when reheating.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. If the soup has thickened too much, add a little stock or water to thin it out. You can also reheat individual portions in the microwave, stirring halfway through for even heating.
Avoid Repeated Reheating: To maintain the best quality, only reheat the amount of soup you plan to eat in one sitting. Repeated reheating can affect the texture and flavor of the soup.
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FAQs:
Can I use different types of mushrooms in this recipe?
Absolutely! While the recipe calls for regular white or cremini mushrooms, you can use a variety of mushrooms for different flavors and textures. Consider using shiitake, portobello, or a mix of wild mushrooms for a more complex taste. Just remember to adjust the cooking time slightly if using larger or denser mushrooms.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. If you plan to freeze it, let it cool completely before transferring to freezer-safe containers. However, it’s best to add the spinach just before serving to maintain its texture and color.
Is there a substitute for cream in this recipe?
If you want a lighter option or need a dairy-free alternative, you can substitute the cream with coconut milk, half-and-half, or a dairy-free milk like almond or oat milk. For a richer flavor without cream, you can also use a combination of milk and a bit of flour or cornstarch to thicken the soup.
Can I use store-bought rotisserie chicken for this recipe?
Yes, store-bought rotisserie chicken is perfect for this recipe! It’s a great way to utilize leftover chicken or to save time. Just shred the chicken and add it to the soup as directed. If you don’t have rotisserie chicken, you can use any cooked chicken breast or thigh meat.
Conclusion:
This Rotisserie Chicken Mushroom Soup is a versatile and delightful dish that can be easily adapted to suit your taste. Perfect for a weeknight dinner or a weekend treat, it’s sure to become a favorite in your recipe collection. Enjoy the comforting flavors and the satisfaction of a homemade meal!
📖 Recipe:
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Rotisserie Chicken Mushroom Soup
- Total Time: 35 minutes
- Yield: 6 servings
Description
This Rotisserie Chicken Mushroom Soup is a comforting, creamy dish perfect for chilly days. Combining tender rotisserie chicken with earthy mushrooms and fresh spinach, this soup delivers a hearty and flavorful meal. Quick to prepare, it’s ideal for using up leftover chicken and is sure to warm you up with every spoonful.
Ingredients
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1 rotisserie chicken, shredded
6 cups stock (chicken or vegetable)
1 cup cream
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste
Instructions
- Heat the Pot: Heat olive oil or butter in a large pot over medium heat.
- Cook the Vegetables: Add the diced onion and chopped celery. Cook until soft and translucent, about 5 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and cook until golden brown and their moisture is released, about 5-7 minutes.
- Add Aromatics: Add fresh thyme and crushed garlic, cooking for 1-2 minutes until fragrant.
- Simmer the Soup: Pour in the stock and cream. Stir to combine and bring to a simmer. Cook for 5 minutes.
- Add Chicken and Spinach: Add shredded rotisserie chicken and chopped spinach. Simmer for another 5 minutes, until spinach is wilted and chicken is heated through.
- Season and Serve: Season with salt, pepper, a pinch of chili flakes, and a squeeze of lemon juice to taste. Serve hot.
Notes
Consistency: If the soup thickens too much after refrigerating, stir in a bit of stock or water when reheating.
Freezing: For best results, freeze the soup without spinach. Add fresh spinach when reheating.
Cream Substitute: Use coconut milk, half-and-half, or a dairy-free milk as a substitute for cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal per serving
