Rotisserie Chicken Mushroom Soup
Warm up your soul with this hearty Rotisserie Chicken Mushroom Soup, packed with savory mushrooms, tender chicken, and a hint of fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 celery sticks, finely chopped
- 1 cup cream
- 4 garlic cloves, crushed
- 3 cups spinach, chopped
- 1 lb mushrooms, thinly sliced
- Pinch of chili flakes
- 1 onion, diced
- 2 tsp fresh thyme
- 6 cups stock
- 1 rotisserie chicken, shredded
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil or butter in a large pot over medium heat.
- Add the diced onion and chopped celery, cooking until they are softened, about 5 minutes.
- Stir in the thinly sliced mushrooms and cook until they are golden brown, about 8 minutes.
- Add the crushed garlic and fresh thyme to the pot, cooking until fragrant, about 1 minute.
- Pour in the 6 cups of stock and the cup of cream, bringing the mixture to a gentle simmer for 5 minutes.
- Add the shredded rotisserie chicken and chopped spinach to the pot, simmering for another 5 minutes until the spinach is wilted and the chicken is heated through.
- Season the soup with salt, pepper, and a pinch of chili flakes to taste.
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg