Description
This Rotisserie Chicken and Mushroom Soup is a hearty and flavorful dish that combines tender rotisserie chicken, earthy mushrooms, and fresh spinach in a creamy broth. Perfect for cold days or as a quick dinner option.
Ingredients
Vegetables:
- 1 diced onion
- 2 celery stalks, finely chopped
- 4 cloves garlic, crushed
Mushrooms:
- 500 grams (1 lb) mushrooms, thinly sliced
- 2 teaspoons fresh thyme
Chicken and Broth:
- 1 shredded rotisserie chicken
- 6 cups broth (chicken or vegetable)
- 1 cup cream
- 3 cups chopped spinach
Seasoning:
- Pinch of chili flakes (optional)
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil or butter and cook onion and celery until softened.
- Cook the Mushrooms: Add mushrooms and cook until golden brown.
- Add Aromatics: Stir in thyme and garlic until fragrant.
- Simmer with Stock and Cream: Pour in broth and cream, simmer for 5 minutes.
- Add Chicken and Spinach: Add chicken and spinach, simmer until heated through.
- Season and Serve: Season with salt, pepper, and lemon juice. Serve hot.
Notes
- Customizations: Try different greens and mushrooms for variety. Use dairy-free alternatives for a lighter version.
- Spice it Up: Add more chili flakes for heat.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food, American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
