Rotisserie Chicken Mushroom Soup

This easy rotisserie chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute gluten free weeknight dinner.

Ingredients

• Onion. I used white onion but red onions or shallots can be substituted.
• Celery. 
• Fresh garlic cloves. 
• Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work.
• Fresh Thyme. Dried thyme can be substituted, use half the amount. Other fresh herbs like parsley, rosemary, oregano or sage will also be delicious.
• Chicken broth/stock. 
• Heavy cream/whipping cream.
• Rotisserie chicken. Any cooked shredded chicken will work, leftover chicken breasts work very well.
• Spinach. I have used both fresh spinach and frozen spinach for this recipe and both work well. No need to thaw the frozen spinach.
• Salt and black pepper. 
• Lemon juice. 

How to make chicken mushroom soup

1. Make the base: Heat a splash of oil or a knob of butter in a large pot or Dutch oven set over medium-high heat. Cook the onion and celery until soft and translucent. Stir in the mushrooms and cook until golden brown. Add the thyme and garlic and cook until fragrant.
2. Cook the soup: Pour in the stock and cream then bring to a simmer. Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes until the chicken and vegetables are all tender.
3. Season and serve: Season with salt and pepper and add lemon juice to taste. Serve the soup with bread of your choice.

Can I make this ahead?

Soup recipes are perfect to make ahead. The soup can be stored in the fridge for up to 3 days and up to 3 months in the freezer.

What to serve chicken mushroom soup

Crusty bread is always delicious with soup and is my go-to. This recipe is also delicious served over cooked rice for a soupy-stew kind of meal. Cooked white rice or brown rice will both work.

Print Recipe

Rotisserie Chicken Mushroom Soup

Author: Essy

Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Rest Time 5 mins Total Time 30 mins

Servings: 6 Calories: 358

Description

This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.

Ingredients

Servings

• 1 onion diced

• 2 celery sticks finely chopped

• 4 garlic cloves crushed

• 500 g (1lb) mushrooms thinly sliced

• 2 teaspoon fresh thyme

• 1 rotisserie chicken shredded

• 6 cups stock

• 1 cup cream

• 3 cups spinach chopped

• pinch of chilli flakes

• salt and pepper to taste

Instructions

1. Heat a splash of olive oil or a knob of butter in a large pot.

    

1. Cook the onion and celery until soft and translucent.

    

1. Add the mushrooms and cook until golden brown.

    

1. Add the thyme and garlic and cook until fragrant. 

    

1. Pour in the stock and cream then bring to a simmer.

    

1. Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes. 

    

1. Season with salt and pepper and add lemon juice to taste.

    

1. Serve the soup with bread of your choice. 

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 358kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 5g25%

Trans Fat 1g

Cholesterol 165mg56%

Sodium 1515mg64%

Potassium 934mg27%

Total Carbohydrate 14g5%

Dietary Fiber 2g8%

Sugars 6g

Protein 51g102%

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Vitamin A 2665 IU

Vitamin C 13 mg

Calcium 82 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken mushroom soup, chicken soup, Mushroom soup