Description
This Creamy Rotisserie Chicken Mushroom Soup is a comforting and flavorful dish made with tender rotisserie chicken, earthy mushrooms, and a rich, velvety broth. Perfect for a cozy meal on a chilly day!
Ingredients
Units
Scale
- 2 cups shredded rotisserie chicken
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups mushrooms, sliced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or black pepper for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-4 minutes.
- Cook mushrooms: Add the garlic and mushrooms, cooking until mushrooms are tender and golden, about 5 minutes.
- Simmer broth: Pour in the chicken broth and bring to a simmer. Stir in the thyme, paprika, salt, and pepper.
- Add chicken: Stir in the shredded rotisserie chicken and cook for 5 minutes to heat through.
- Incorporate cream: Stir in the heavy cream and simmer gently for 3-4 minutes.
- Add spinach: Add the spinach and cook for 1-2 minutes until wilted. Adjust seasoning as needed.
- Serve: Serve hot, garnished with parsley or freshly ground black pepper. Enjoy with crusty bread if desired.
Notes
- For extra depth of flavor, use a mix of wild mushrooms like cremini or shiitake.
- Swap heavy cream for half-and-half or coconut milk for a lighter version.
- Add a splash of white wine when cooking the mushrooms for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg