Rotisserie Chicken Mushroom Soup – Comforting and Creamy Bliss

Experience the delightful flavors of Rotisserie Chicken Mushroom Soup, a comforting and creamy dish perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 medium Onion Adds sweetness and depth of flavor; substitute with shallots for a milder taste.
2 stalks Celery Provides a crunchy texture and aromatic base; can replace with leeks for a different flavor profile.
3 cloves Garlic Enhances overall flavor with its aromatic qualities; fresh is preferred but garlic powder works in a pinch.
8 oz Mushrooms Earthy flavor and meaty texture; use button mushrooms or shiitake for a richer taste.
1 tbsp Fresh Thyme Adds herbal notes and complexity; dried thyme can work in a pinch (use 1/3 of the amount).
4 cups Stock Forms the soup's base; use chicken or vegetable stock, opt for low-sodium versions if on a salt-restricted diet.

For Creaminess

1 cup Cream Creates a rich, creamy texture; coconut milk or a dairy-free alternative works great for a lighter version.

For Protein & Color

2 cups Rotisserie Chicken A quick source of protein that adds heartiness; can also use cooked turkey or legumes for a vegetarian twist.
2 cups Spinach Provides color and nutrients; kale or Swiss chard can be used as substitutes if preferred.

For Finishing Touches

1 pinch Chili Flakes Adds a touch of heat; optional based on your preference for spice—omit for a milder flavor.
Salt and Pepper Essential for seasoning; adjust to taste before serving.

Equipment

Large pot

Method

Step‑by‑Step Instructions

In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Once hot, add one finely chopped onion and two diced celery stalks. Sauté for about 5-7 minutes until the onion becomes translucent and soft.
Add 8 ounces of sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Stir in 1 tablespoon of fresh thyme leaves and 3 minced garlic cloves. Cook for another 30 seconds until the garlic becomes fragrant.
Pour in 4 cups of chicken stock and 1 cup of heavy cream. Bring to a gentle simmer over medium-high heat, stirring occasionally, and let it simmer for about 5 minutes.
Stir in 2 cups of shredded rotisserie chicken and 2 cups of chopped spinach. Continue to simmer for an additional 5 minutes until the spinach wilts and the chicken is heated through.
Taste and adjust seasoning with salt, pepper, and a pinch of chili flakes if desired. Stir well and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Use rotisserie chicken with skin removed for a leaner option and avoid overcooking spinach to retain its vibrant color and nutrients.

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