Creamy Rotisserie Chicken Mushroom (Printer-Friendly)
A comforting blend of rich chicken, mushrooms, and spinach in a creamy, herb-scented broth.
# The Ingredients You'll Need:
→ Base Vegetables
01 -
1 medium white onion, diced
02 -
2-3 stalks celery, chopped
03 -
3 garlic cloves, minced
→ Main Ingredients
04 -
8 oz mushrooms (chestnut or portabellini preferred)
05 -
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
06 -
2 cups shredded rotisserie chicken
07 -
2 cups fresh or frozen spinach
→ Liquid Ingredients
08 -
4 cups chicken broth
09 -
1 cup heavy cream
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1-2 tablespoons lemon juice
# Step-by-Step Instructions:
01 -
Heat a splash of oil or a knob of butter in a large pot over medium-high heat. Sauté diced onion and chopped celery for 5 minutes until translucent. Add mushrooms and cook until golden brown, about 5 minutes.
02 -
Incorporate fresh thyme and minced garlic, cooking for 1 minute until fragrant.
03 -
Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 minutes to blend flavors.
04 -
Stir in shredded rotisserie chicken and spinach. Simmer for an additional 5 minutes until heated through and vegetables are tender.
05 -
Season with salt and black pepper to taste. Add lemon juice to enhance brightness. Serve hot with bread for dipping if desired.
# Extra Tips:
01 -
Frozen spinach can be substituted for fresh without thawing.