Description
Creamy rotisserie chicken and mushroom soup turns leftover chicken into a bowl of hearty, soul-warming goodness in less than 30 minutes.
Ingredients
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Olive oil or butter
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1 onion, diced
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2 celery sticks, finely chopped
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4 garlic cloves, crushed
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1 lb mushrooms, thinly sliced
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2 tsp fresh thyme
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1/2 of a rotisserie chicken, bones and skin removed, meat shredded
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6 cups chicken stock or chicken bone broth
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1 cup cream
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3 cups spinach, chopped
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Pinch of chili flake
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Salt and pepper to taste
Instructions
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Heat olive oil or butter in a large pot over medium heat. Add the diced onion and chopped celery. Cook until the vegetables are soft and translucent, about 5 minutes.
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Add mushrooms to the pot. Cook until the mushrooms are golden and their liquid has evaporated, about 7-10 minutes.
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Stir in the fresh thyme and crushed garlic. Cook until fragrant, about 1 minute, ensuring the garlic does not burn.
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Pour in the stock and cream. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
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Stir in the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5 minutes, or until the spinach is wilted and the chicken is heated through.
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Season the soup with salt, pepper, and a pinch of chili flakes.
Notes
- You can use any kind of mushrooms when making this soup. I used baby portabella mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: recipe
- Method: stovetop
- Cuisine: American