Rotisserie Chicken and Mushroom Soup – Quick and Delicious One-Pot Meal
This Rotisserie Chicken Mushroom Soup is a creamy, hearty dish packed with earthy mushrooms, tender chicken, and nutritious greens. Quick to make and deeply satisfying, it’s perfect for a cozy dinner or easy lunch with crusty bread.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-35 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Soup
- Cuisine: American
Ingredients
- 1 diced onion
- 2 celery stalks, finely chopped
- 4 crushed garlic cloves
- 500 grams (1 lb) mushrooms, thinly sliced
- 2 teaspoons fresh thyme
- 1 shredded rotisserie chicken
- 6 cups broth
- 1 cup cream
- 3 cups chopped spinach
- Pinch of chili flakes
- Salt and pepper to taste
Instructions
1. Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat.
2. Add the chopped onion and celery, cooking until they become soft and translucent, about 5 minutes, stirring occasionally.
3. Add the mushrooms to the pot and cook until golden brown, about 5–7 minutes, stirring often.
4. Add thyme and minced garlic, cooking for 1–2 minutes while stirring constantly until fragrant.
5. Pour in the chicken or vegetable stock along with the cream. Stir well and bring to a gentle simmer. Cook for about 5 minutes.
6. Add the shredded rotisserie chicken and chopped spinach. Simmer for another 5 minutes, until the spinach wilts and chicken is heated through.
7. Season with salt, pepper, and a splash of lemon juice. Adjust seasoning to taste. Serve hot with your favorite bread.
Notes
You can use any cooked chicken, but rotisserie chicken adds a rich, roasted flavor.
Feel free to substitute kale for spinach or use dairy-free cream alternatives for a lighter version.
For extra depth, sauté the mushrooms in butter instead of oil.