When the weather turns chilly, there’s nothing quite as comforting as a warm, hearty bowl of soup. This Rotisserie Chicken Mushroom Soup is the perfect blend of earthy mushrooms, tender rotisserie chicken, and fresh spinach, all brought together in a creamy, flavorful broth. It’s a simple yet satisfying meal that’s sure to become a staple in your kitchen. Whether you’re looking to use up leftovers or just craving something cozy, this recipe is a winner. Plus, with easy-to-follow steps and tips from top chefs, you’ll master this dish in no time.
Ingredients
- 1 onion, diced
- 2 celery sticks, finely chopped
- 4 garlic cloves, crushed
- 1 lb mushrooms, thinly sliced
- 2 tsp fresh thyme
- 1 rotisserie chicken, shredded
- 6 cups chicken stock
- 1 cup cream
- 3 cups spinach, chopped
- Pinch of chili flakes
- Salt and pepper to taste
Directions
Step 1: Prepare the Base
- Heat oil: In a large pot, heat a splash of olive oil or a knob of butter over medium heat.
- Sauté vegetables: Add the diced onion and chopped celery to the pot. Cook for about 5 minutes or until the onion is translucent and the celery is soft.
Step 2: Cook the Mushrooms
- Add mushrooms: Stir in the thinly sliced mushrooms and cook for about 8-10 minutes, until they’re golden brown and have released their moisture.
- Incorporate aromatics: Add the crushed garlic and fresh thyme to the pot. Cook for another 2 minutes, stirring frequently, until fragrant.
Step 3: Build the Soup
- Pour in liquids: Gradually add the chicken stock and cream to the pot, stirring to combine. Bring the mixture to a gentle simmer.
- Simmer: Let the soup simmer for about 5 minutes, allowing the flavors to meld together.
Step 4: Add Chicken and Spinach
- Add chicken: Stir in the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5 minutes until the spinach is wilted and the chicken is heated through.
- Season: Season the soup with salt, pepper, and a pinch of chili flakes to taste. For a bright finish, add a squeeze of fresh lemon juice.
Serving and Storage Tips
- Serving: This soup pairs wonderfully with a slice of crusty bread or a side salad. Serve it hot, garnished with fresh herbs like parsley or a sprinkle of grated Parmesan cheese.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of stock or cream to restore the soup’s creamy texture.
Helpful Notes
- Rotisserie Chicken: Using a store-bought rotisserie chicken saves time and adds a depth of flavor to the soup. Make sure to shred the chicken into bite-sized pieces for even distribution.
- Mushrooms: Feel free to mix different types of mushrooms, such as cremini, button, or shiitake, to enhance the soup’s earthy flavor.
- Cream: For a lighter version, substitute the cream with half-and-half or whole milk. If you prefer a dairy-free option, use coconut milk or almond milk, though it will slightly alter the flavor.
- Spinach: Baby spinach works best as it wilts quickly and adds a pop of color to the soup. If you’re out of spinach, kale or Swiss chard are great alternatives.
Tips from Well-Known Chefs
- Chef Thomas Keller: “For an extra layer of flavor, try roasting the mushrooms before adding them to the soup. This caramelizes the mushrooms and deepens their umami taste.”
- Chef Ina Garten: “Always use homemade stock if you can; it makes a huge difference in the final taste. If using store-bought, go for a low-sodium version and adjust the salt at the end.”
- Chef Jamie Oliver: “Don’t rush the simmering process. Allowing the soup to simmer slowly helps the flavors to fully develop and gives a richer taste.”
Frequently Asked Questions
- Can I make this soup ahead of time? Yes, this soup can be made a day in advance. The flavors will deepen overnight, making it even more delicious the next day.
- Can I freeze this soup? Yes, you can freeze it for up to 2 months. However, be aware that the texture of the cream may change slightly when thawed. Reheat slowly and add a splash of cream or broth to restore its consistency.
- What can I use instead of rotisserie chicken? You can use leftover roasted chicken or even poached chicken breasts. Shredded turkey works well too, especially during the holidays.
- Can I make this soup vegetarian? Absolutely! Substitute the chicken with chickpeas or white beans, and use vegetable stock instead of chicken stock. Omit the cream or replace it with a plant-based alternative.
- How can I thicken the soup if it’s too thin? If the soup is too thin, mix a tablespoon of cornstarch with a little cold water and stir it into the simmering soup. Let it cook for a few more minutes until it thickens.
- What other vegetables can I add? Carrots, leeks, or peas would be great additions. Just make sure to adjust the cooking time accordingly.
- Is there a way to make the soup spicier? For a spicier kick, add more chili flakes or a dash of hot sauce. You can also include a finely chopped jalapeño or serrano pepper when sautéing the onions and celery.
- Can I use dried thyme instead of fresh? Yes, you can use dried thyme. As a general rule, use about one-third of the amount of dried thyme compared to fresh (so around ¾ teaspoon for this recipe).
- What can I serve with this soup? This soup pairs beautifully with a simple green salad, a slice of garlic bread, or a cheesy grilled sandwich.
- How can I make this soup richer? For an even richer soup, add a dollop of sour cream or a handful of grated cheese just before serving. A swirl of truffle oil also adds a luxurious touch.