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This creamy soup with rotisserie chicken and mushrooms is the ultimate comfort on a busy day. Using shredded rotisserie chicken saves time and packs in deep flavor without hassle. The hearty mushrooms and fresh spinach make it taste rich yet wholesome.
I whipped this up after a long day and it quickly became my go-to when I wanted something cozy and filling that didn’t take forever to fix.
What You Need
- Celery and onion: classic base for freshness and flavor. Pick firm celery and dry-skinned onions for the best taste
- Garlic cloves: crushed to bring out the bold aroma. Fresh garlic works best here
- Mushrooms: thinly sliced for texture and earthiness. Choose firm mushrooms without spots
- Fresh thyme: adds a subtle herbal touch. Look for bright green sprigs that smell lively
- Rotisserie chicken: shredded from the store saves lots of time and adds roasted flavor
- Chicken stock: gives the soup body. Homemade is great but good store-bought one works fine too
- Cream: smooths and enriches the broth. Use fresh cream with around 30% fat content
- Spinach: chopped to add color, nutrition and balance. Fresh leaves without blemishes are best
- Chili flakes: provide a gentle heat—add just a little to your liking
- Salt and pepper: season as you prefer
- Lemon juice: brightens the soup at the end. Fresh lemon gives zesty freshness
How To Make It
- Start With The Base
- In a large pot, warm some olive oil or a chunk of butter over medium heat. Toss in diced onion and celery, cooking gently until soft and clear, about 3-4 minutes. Taking your time here builds the soup’s tasty foundation.
- Brown The Mushrooms
- Stir in the sliced mushrooms and cook for around 5 minutes until they’re soft and nicely browned. This brings out deep mushroom flavor and adds great texture.
- Herbs And Garlic Next
- Add crushed garlic and fresh thyme leaves. Stir and cook for 1-2 minutes until the herbs smell fresh and the garlic softens just a bit. These brighten the base with garlicky and herbal notes you won’t want to miss.
- Simmer With Stock And Cream
- Pour in the chicken stock and cream then bring things up to a gentle simmer. Let it cook for about 5 minutes to thicken slightly and let all the flavors blend smoothly.
- Mix In Chicken And Spinach
- Stir in shredded chicken and chopped spinach. Keep simmering for another 5 minutes until the spinach softens and chicken heats through, rounding out the mix with protein and greens.
- Season To Finish
- Sprinkle in salt, ground black pepper, and a pinch of chili flakes to your taste. Squeeze fresh lemon juice in for a bright kick, then stir it all up. This final step makes every flavor pop.
What I love most is how the hearty mushrooms and tender chicken come together like a warm hug on chilly nights. Once I made this for a family dinner and it was such a hit that everyone wanted it regularly.
Keep It Fresh
Let the soup cool before putting it in sealed containers. It lasts 4 days in the fridge. Freeze any extra in portions and thaw overnight in the fridge for a quick, comforting meal. Reheat slowly on the stove to keep the cream from splitting.
Swap It Out
If mushrooms aren’t your thing, try small pieces of zucchini or roasted butternut squash for a sweet change. Use kale in place of spinach if you want a heartier leafy green. Chicken thighs or any cooked chicken you have on hand work great too.
How To Serve
Pair this with crusty bread or warm garlic naan so you can savor every bit. Add a spoonful of sour cream or sprinkle some freshly grated Parmesan to fancy it up. A simple green salad tossed lightly helps balance the creamy soup perfectly.
This dish blends homemade vibes with smart shortcuts, making weeknight dinners both simple and tasty. I hope it becomes your go-to comfort meal too.
Frequently Asked Cooking Questions
- → Which mushrooms should I pick for this soup?
Go for thin-sliced white or cremini mushrooms since they give a nice deep taste when cooked. Avoid watery types to keep it thick and cozy.
- → Is using homemade stock a good idea here?
Definitely! Homemade chicken stock adds real flavor depth and a natural richness that goes well with the cream and herbs.
- → How can I keep the spinach from getting soggy?
Stir in chopped spinach near the end and just warm it through. That way it stays soft but still fresh and bright.
- → Can I spice this soup up?
Sure thing. Toss in some chili flakes for mild heat or add hot sauce if you want even more kick.
- → What kind of bread goes well with this soup?
Crunchy breads like baguette, sourdough, or a rustic country loaf work great with the creamy savory soup.