Rotisserie Chicken Mushroom Soup

Introduction

There’s something incredibly satisfying about a warm bowl of soup, especially when it combines the rich flavors of rotisserie chicken and mushrooms. This Rotisserie Chicken Mushroom Soup has become a beloved staple in my household, especially on chilly evenings. The creamy texture and savory taste make it perfect for cozy family dinners or a quick lunch. My family raves about this recipe, and I can hardly keep leftovers for the next day! It’s not just easy to prepare; it also utilizes the convenience of store-bought rotisserie chicken, saving you precious time without sacrificing flavor. Here’s how to make this delicious soup that everyone will love.

Ingredients

• 2-3 stalks celery, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth/stock
• 1 cup heavy cream/whipping cream
• 2 cups rotisserie chicken, shredded (or any cooked chicken)
• 2 cups spinach (fresh or frozen, no need to thaw)
• Salt and black pepper, to taste
• 1-2 tablespoons lemon juice (to taste)
• 1 medium white onion, diced (or substitute with red onion or shallots)
• 8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Instructions

1. Make the Soup Base

Start by heating a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, cooking for about 5 minutes until they become soft and translucent. This creates a flavorful base for the soup.

Next, add the 8 oz of mushrooms to the pot. Sauté the mushrooms for about 5 more minutes, allowing them to release their moisture and turn golden brown. Stir in 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme) and 3 minced garlic cloves. Cook for another minute until the garlic becomes fragrant, but be careful not to let it burn.

2. Cook the Soup

Pour in 4 cups of chicken broth and 1 cup of heavy cream. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together. The cream adds richness to the soup, while the chicken broth keeps it light and savory.

3. Add Chicken and Spinach

Stir in 2 cups of shredded rotisserie chicken and 2 cups of fresh or frozen spinach. Continue to simmer the soup for another 5 minutes, or until the chicken is fully heated through and the spinach is tender. The rotisserie chicken adds a convenient source of protein, while the spinach brings freshness and nutrients to the dish.

4. Season and Serve

Season the soup with salt and freshly ground black pepper to taste. Add 1-2 tablespoons of lemon juice, adjusting to your preference, to brighten the flavors and balance the creaminess. The lemon juice cuts through the richness, giving the soup a lively and refreshing finish.

Serve the Rotisserie Chicken Mushroom Soup hot, with your favorite crusty bread on the side for dipping. It’s the perfect bowl of comfort for any day of the week.

Nutrition Facts (per serving)

• Servings: 6
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 23g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 85mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Serve hot in individual bowls.
• Garnish with fresh herbs like parsley or thyme for a pop of color.
• Offer a squeeze of lemon on the side for those who like extra tang.
• Pair with crusty bread, baguette slices, or garlic bread for dipping.
• Serve alongside a light salad for a complete meal.

Additional Tips

1. Leftover Chicken: Use leftover roast chicken or even turkey for a different twist.
2. Vegetable Variations: Add other vegetables like carrots, peas, or corn for more texture and flavor.
3. Creaminess: For a lighter version, you can substitute half the heavy cream with milk or a dairy-free alternative.
4. Herbs: Fresh herbs can be added at the end for added flavor; consider dill or chives as alternatives to thyme.
5. Thickening the Soup: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it in while simmering.

Recipe Variations

• Herb-Infused: Experiment with different herbs such as rosemary or basil to customize the flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Mushroom Medley: Use a variety of mushrooms like shiitake, cremini, or oyster for a more complex flavor.
• Vegetarian Option: Replace the chicken with extra mushrooms and use vegetable broth instead of chicken broth.
• Noodle Addition: Add cooked egg noodles or rice to make it more filling.

Serving Suggestions

• With Wine: Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.
• Snack Pairings: Serve with cheese platters or charcuterie boards for gatherings.
• Dips: Offer a side of garlic herb dip for a delightful appetizer spread.

Freezing and Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well; just let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
• Reheating: To reheat, thaw overnight in the refrigerator and then gently heat on the stove over low heat. Add a splash of chicken broth or cream to restore consistency if needed.

FAQ Section

1. Can I use raw chicken instead of rotisserie chicken?
   Yes, you can use raw chicken. Just cook it first before adding it to the soup.
2. What if I don’t have heavy cream?
   You can substitute it with half-and-half or milk, but the soup will be less creamy.
3. Can I add other vegetables?
   Absolutely! Feel free to include any vegetables you enjoy or have on hand.
4. How long can I store the soup?
   It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
5. Is this soup gluten-free?
   Yes, if you ensure that the chicken broth and any other added ingredients are gluten-free.
6. Can I make this soup in advance?
   Yes, this soup can be made ahead of time and stored in the refrigerator.
7. What can I serve with this soup?
   Crusty bread, salads, or sandwiches make excellent sides.
8. Can I use frozen spinach?
   Yes, frozen spinach works well and doesn’t need to be thawed before adding.
9. What can I substitute for mushrooms?
   If you’re not a fan of mushrooms, you can omit them or replace them with another vegetable like zucchini.
10. Is this recipe customizable?
    Definitely! Feel free to adjust seasonings, vegetables, and proteins to your liking.

Conclusion

This Rotisserie Chicken Mushroom Soup is not just a recipe; it’s a warm hug in a bowl. It’s versatile, comforting, and oh-so-easy to make, perfect for busy weeknights or casual gatherings. Whether you’re looking to impress guests or simply enjoy a comforting meal with your family, this soup checks all the boxes. Give it a try, and I promise you won’t be disappointed!

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