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–+ servings
Rotisserie Chicken and Mushroom Soup

Comforting Rotisserie Chicken and Mushroom Soup for Cozy Nights

This Rotisserie Chicken and Mushroom Soup is a soothing bowl of bliss that warms you from the inside out, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or Butter use olive oil for a healthier sauté
  • 1 medium Onion yellow or white works best for sweetness
  • 2 stalks Celery adds a crunchy texture and aromatic depth
  • 8 ounces Mushrooms rich in umami; eggplant or zucchini can substitute
  • 1 teaspoon Thyme enhances with herbal notes, fresh or dried is fine
  • 3 cloves Garlic fresh is ideal to deepen flavor
For the Liquid
  • 4 cups Chicken or Vegetable Stock low-sodium recommended for healthier seasoning
  • 1 cup Cream substitute with full-fat coconut milk for a dairy-free option
For the Proteins and Greens
  • 2 cups Cooked Rotisserie Chicken a flavorful protein; consider firm tofu for a vegetarian twist
  • 2 cups Fresh Spinach for color and nutrition; kale is a great alternative
For Seasoning
  • 1 teaspoon Salt essential for enhancing flavors; adjust according to stock sodium levels
  • 1/2 teaspoon Pepper heightens overall taste; adjust to your liking
  • 1 tablespoon Lemon Juice brightens the soup with a fresh flavor kick

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Rotisserie Chicken and Mushroom Soup
  1. In a large pot, heat 2 tablespoons of olive oil or butter over medium heat until it shimmers. Add the chopped onion and diced celery, sautéing for about 5 minutes until the onion becomes translucent and the celery softens.
  2. Add 8 ounces of sliced mushrooms to the pot, stirring them in. Let them sauté for 5 to 7 minutes until they turn golden brown.
  3. Toss in 1 teaspoon of thyme and 3 minced garlic cloves, stirring for another 1 to 2 minutes until fragrant.
  4. Pour in 4 cups of chicken or vegetable stock and 1 cup of cream, stirring well to combine. Bring to a gentle simmer for about 5 minutes.
  5. Stir in 2 cups of cooked rotisserie chicken, shredding it as you add, and toss in 2 cups of fresh spinach. Allow to simmer for an additional 5 minutes.
  6. Season with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of lemon juice to brighten the flavors. Adjust seasoning as desired.
  7. Ladle the soup into bowls while it’s hot, and pair with crusty bread or a fresh salad.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Use fresh garlic and vegetables for enhanced flavors. Consider making a double batch for easy dinners!

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