Creamy Rotisserie Chicken Mushroom Soup (Print Version)
Chicken, mushrooms, and spinach simmered in a creamy broth with fresh herbs and a touch of lemon.
# What You'll Need:
→ Main Ingredients
01 -
2 cups shredded rotisserie chicken
02 -
8 ounces fresh mushrooms, sliced (such as chestnut or portabellini)
03 -
1 medium white onion, diced
04 -
2 stalks celery, chopped
05 -
3 cloves garlic, minced
06 -
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
07 -
4 cups chicken broth
08 -
1 cup heavy cream
09 -
2 cups fresh spinach (or 1 cup frozen spinach, not thawed)
10 -
2 tablespoons fresh lemon juice
11 -
2 tablespoons olive oil or unsalted butter
12 -
Salt, to taste
13 -
Black pepper, to taste
# Steps to Follow:
01 -
Heat olive oil or butter in a large pot over medium-high heat. Add diced onion and chopped celery, cooking for about 5 minutes until both are softened and translucent.
02 -
Add sliced mushrooms to the pot and sauté approximately 5 minutes until golden brown. Stir in minced garlic and fresh thyme, sautéing for 1 minute until fragrant.
03 -
Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes, allowing the mixture to heat thoroughly and thicken slightly.
04 -
Add shredded rotisserie chicken and spinach to the pot. Continue simmering for 5 minutes, stirring occasionally, until chicken is warmed through and spinach is wilted.
05 -
Season generously with salt and black pepper to taste. Stir in lemon juice just before serving for a vibrant finish. Serve hot, ideally with crusty bread for dipping.
# Additional Notes:
01 -
Golden sautéed mushrooms develop deeper flavor; add lemon juice last to preserve freshness.
02 -
Leftovers keep well refrigerated in an airtight container for up to three days; reheat gently to avoid curdling the cream.
03 -
Kale may be used in place of spinach for a heartier texture.