Rotisserie Chicken Mushroom Soup
A delightful and creamy soup made with rotisserie chicken and fresh mushrooms, perfect for chilly evenings or a quick lunch.
Ingredients
Vegetables and Aromatics
- 1 unit onion, diced
- 2 sticks celery, finely chopped
- 4 cloves garlic, crushed
- 500 g mushrooms, thinly sliced
- 2 tsp fresh thyme
Main Ingredients
- 1 unit rotisserie chicken, shredded
- 6 cups stock (chicken or vegetable)
- 1 cup cream
- 3 cups spinach, chopped
- 1 pinch chili flakes
- to taste salt and pepper
- to taste olive oil or butter for cooking Use as needed for sautéing
Instructions
Preparation
- Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat.
- Add the diced onion and finely chopped celery and sauté for about 5-7 minutes until they soften and become translucent.
- Add the thinly sliced mushrooms to the pot and stir occasionally, cooking until they turn golden brown.
- Once the mushrooms have browned, add the fresh thyme and crushed garlic, cooking for an additional minute until fragrant.
- Pour in the stock of your choice and the cup of cream, raising the heat to bring the mixture to a gentle simmer.
- Allow the soup to simmer for about 5 minutes, stirring occasionally to prevent sticking.
- Stir in the shredded rotisserie chicken and chopped spinach, continuing to simmer for another 5 minutes.
- Season with salt and pepper to taste and add a squeeze of lemon juice if desired.
- Serve the soup hot with your choice of bread.
Notes
For variations, consider adding diced carrots, bell peppers, or using different proteins like turkey. Fresh herbs on top can enhance the presentation.