Rotisserie Chicken Mushroom Soup Recipe

This Rotisserie Chicken Mushroom Soup is one of those “how did I make this so quickly?” meals that taste like it took hours. Every time I make it, the family thinks I spent all day in the kitchen. The secret? Rotisserie chicken! It’s my go-to for a comforting, cozy soup that’s packed with flavor but doesn’t require tons of effort. Creamy, savory, and full of hearty goodness, this soup is a weeknight winner.

Why You’ll Love This Recipe

• Quick and Easy: Thanks to the rotisserie chicken, you skip hours of cooking and still get that rich, homemade flavor.
• Creamy and Comforting: The perfect balance of creaminess without being too heavy.
• Hearty and Filling: Loaded with mushrooms, chicken, and veggies to keep you satisfied.
• Perfect for Leftovers: Reheats beautifully, so make a big batch and enjoy it all week.

this Recipe

Ingredients

• 1 onion, diced: Adds a savory base to the soup.
• 2 celery sticks, finely chopped: Brings crunch and flavor to the mix.
• 4 garlic cloves, crushed: Because every great soup starts with garlic.
• 500 g (1lb) mushrooms, thinly sliced: The star ingredient—earthy, savory, and perfect with chicken.
• 2 tsp fresh thyme: For a subtle herby kick.
• 1 rotisserie chicken, shredded: Saves time and brings all the rich, roasted flavor.
• 6 cups stock: Use chicken or vegetable stock for the best flavor.
• 1 cup cream: Adds that creamy, indulgent texture we all love.
• 3 cups spinach, chopped: A pop of color and nutrients.
• Pinch of chili flakes: For a slight kick of heat.
• Salt and pepper, to taste: Brings out all the flavors.
• Lemon juice, to taste: Adds a bright, tangy note to balance the creaminess.

Variations

• Swap the Mushrooms: Try a blend of mushrooms for added depth, like shiitake or portobello.
• Add More Veggies: Toss in some carrots, zucchini, or even potatoes for a heartier soup.
• Spice it Up: Increase the chili flakes for a spicier version, or add a dash of cayenne pepper.

How to Make the Recipe

1. Cook the Veggies:

Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and celery, cooking until soft and translucent—about 5 minutes.

2. Brown the Mushrooms:

Add the sliced mushrooms and cook until golden brown, letting them release all their moisture and get a nice color. This step adds tons of flavor.

3. Add the Garlic and Thyme:

Toss in the crushed garlic and fresh thyme. Stir for about 1 minute until fragrant—your kitchen will smell amazing by this point!

4. Pour in the Stock and Cream:

Slowly add the stock and cream, stirring to combine. Bring the soup to a gentle simmer and let it cook for about 5 minutes.

5. Add the Chicken and Spinach:

Stir in the shredded rotisserie chicken and chopped spinach. Let everything simmer together for another 5 minutes until the spinach wilts and the chicken is heated through.

6. Season and Serve:

Season the soup with salt, pepper, and a pinch of chili flakes. Add a squeeze of lemon juice to brighten up the flavors. Serve hot with your favorite bread for dipping.

Tips for Making the Recipe

• Use Fresh Thyme: Fresh herbs give a more vibrant flavor, but dried thyme works in a pinch.
• Don’t Rush the Mushrooms: Let the mushrooms brown properly to enhance the overall flavor.
• Rotisserie Chicken for the Win: Shredded rotisserie chicken makes this recipe so easy, but you can also use any leftover cooked chicken.

How to Serve

This soup is perfect on its own, but it shines with some crusty bread or a side salad. You can also top it with a sprinkle of Parmesan cheese for an extra layer of flavor.

Make Ahead

• To Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors only get better!
• To Freeze: This soup freezes beautifully. Just let it cool completely, then freeze in airtight containers for up to 3 months.
• To Reheat: Thaw in the fridge overnight and reheat on the stove over low heat, stirring occasionally.

FAQs

Can I use a different type of cream?
Yes, you can substitute half-and-half or even coconut milk for a dairy-free option.

What kind of mushrooms work best?
Baby bella or cremini mushrooms are perfect for this, but feel free to use white button mushrooms or a mix for added depth.

Can I make this soup ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors have more time to meld together.

Conclusion

There you have it—this Rotisserie Chicken Mushroom Soup is the perfect cozy meal for chilly nights or when you need a quick, comforting dinner. With rich, earthy flavors and a creamy texture, it’s bound to be a family favorite. Plus, it’s so simple to whip up, you’ll want to make it again and again!

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