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This creamy rotisserie chicken mushroom soup offers a quick and satisfying meal that combines rich chicken, tender mushrooms, and fresh spinach in a flavorful, herb-infused broth. It’s perfect for those cozy nights when you want something comforting yet uncomplicated to prepare.
I first made this soup on a chilly evening after a busy day and found it so comforting that it quickly became a regular in our meal rotation. It’s especially great for using up leftover chicken while still feeling indulgent.
Ingredients
- Medium white onion: diced for a mild, sweet flavor you may substitute with red onion or shallots for more depth
- Chopped celery: adds subtle crunch and balances the creaminess
- Minced garlic: delivers aromatics that elevate the entire soup
- Mushrooms: such as chestnut or portabellini bring earthiness and a meaty texture choose fresh, firm ones without spots
- Fresh thyme: offers an herbal lift if using dried thyme halve the amount as it’s more concentrated
- Rotisserie chicken: shredded provides ready-to-use protein that keeps the process quick
- Fresh or frozen spinach: for a pop of color and nutrition fresh offers a tender bite but frozen is fine straight from the bag
- Chicken broth or stock: forms a savory base homemade or high-quality store-bought enhances flavor
- Heavy cream: contributes to the soup’s luscious consistency use whipping cream if unavailable
- Salt and black pepper: season to taste balancing richness
- Lemon juice: adds brightness that cuts through the cream making each spoonful vibrant
Step-by-Step Instructions
- Sauté the Base Vegetables:
- Heat a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery and cook for about five minutes until they become soft and translucent. This slow softening is essential to building a flavorful foundation.
- Cook the Mushrooms and Add Aromatics:
- Add the mushrooms to the pot and cook until they turn golden brown roughly five minutes. Stir in fresh thyme and minced garlic cooking until fragrant about one minute. This step unlocks the earthy flavors and infuses the soup with herbs.
- Simmer the Soup Base:
- Pour in four cups of chicken broth and one cup of heavy cream bringing the mixture to a gentle simmer. Allow it to cook for about five minutes so the flavors meld beautifully and the cream thickens the broth slightly.
- Add Chicken and Spinach:
- Stir in the shredded rotisserie chicken and spinach. Continue simmering for another five minutes to warm the chicken through and wilt the spinach. If using frozen spinach no need to thaw ahead as it will cook quickly.
- Season and Finish:
- Season the soup generously with salt and black pepper to your liking. Add one to two tablespoons of lemon juice to brighten the flavors and add a subtle zest. Serve hot ideally beside your favorite crusty bread for dipping.
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My favorite part of this dish is the way the mushrooms soak up the flavors from the broth while the lemon juice wakes up every spoonful. I remember making this for a family gathering and watching everyone savor each bite with big smiles—it’s that kind of comfort food everyone loves.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Because of the cream, reheat gently over low heat to prevent curdling. This soup also freezes well but may separate slightly. Simply whisk it during reheating to restore creaminess.
Ingredient Substitutions
If you do not have heavy cream full-fat coconut milk can be a rich dairy-free alternative though it will add a slight coconut flavor. Kale can substitute spinach if you prefer heartier greens. Fresh herbs like rosemary or sage can replace thyme for different flavor profiles.
Serving Suggestions
Serve this soup with warm crusty bread or garlic toast for soaking up the rich broth. A side salad with a tangy vinaigrette complements the creaminess well balancing out the meal. It’s just as lovely with simple buttered noodles tossed on the side.
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Cultural Context
Chicken mushroom soup variations appear in many cuisines as a wholesome comfort food. This recipe takes a classic American approach with rich dairy and fresh herbs reflecting a modern take on traditional chicken soups while embracing ease with rotisserie chicken.
Frequently Asked Questions
- → Can I use a different type of mushroom?
Yes, chestnut or portabellini mushrooms are recommended, but any mushroom variety works well and adds distinct flavors.
- → How can I substitute fresh spinach?
Frozen spinach can be used as a convenient alternative without needing to thaw before adding to the soup.
- → Is it possible to make this dairy-free?
To make it dairy-free, you can replace the heavy cream with coconut cream or a plant-based alternative, but keep in mind it may alter the flavor slightly.
- → What is the best way to shred the chicken?
Using two forks or hands to pull cooked rotisserie chicken apart creates tender, uniform shreds that blend well into the soup.
- → How do I avoid the chicken drying out during cooking?
Adding the shredded chicken towards the end and simmering gently prevents it from drying out while allowing it to heat through evenly.
- → Can I prepare the base vegetables in advance?
Yes, dicing the onion, chopping celery, and mincing garlic ahead of time can speed up the cooking process when ready to make the dish.