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–+ servings
Rotisserie Chicken and Mushroom Soup

Cozy Rotisserie Chicken and Mushroom Soup for Cold Nights

This Rotisserie Chicken and Mushroom Soup is a hearty, comforting remedy for cold nights featuring tender chicken, earthy mushrooms, and vibrant greens.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 whole Rotisserie Chicken can substitute with cooked turkey breast or crumbled firm tofu
  • 8 ounces Mushrooms can substitute with eggplant or zucchini
  • 1 medium Onion
  • 2 stalks Celery
  • 1 teaspoon Thyme can substitute with dried thyme, reduce amount
  • 2 cloves Garlic minced
  • 4 cups Chicken or Vegetable Stock
  • 1 cup Cream can use coconut milk or cashew cream for dairy-free
  • 4 ounces Spinach can substitute with kale
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Pepper adjust to taste
  • 1 tablespoon Lemon Juice optional, recommended for brightness

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Rotisserie Chicken and Mushroom Soup
  1. Heat a tablespoon of olive oil or butter in a large pot over medium heat. Add chopped onion and diced celery, cooking for about 5 minutes until they soften and become translucent.
  2. Stir in sliced mushrooms, cooking for approximately 5 to 7 minutes until they turn golden brown and release their juices.
  3. Incorporate fresh thyme and minced garlic into the pot, sauté for 1 to 2 minutes until the garlic is fragrant.
  4. Pour in the chicken or vegetable stock along with the cream, stirring to combine. Bring to a gentle simmer for about 5 minutes.
  5. Add the shredded rotisserie chicken and fresh spinach, stir gently, and simmer for another 5 minutes until the spinach wilts and chicken is heated through.
  6. Taste the soup and season with salt, pepper, and lemon juice, then ladle into bowls.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Pair with crusty bread for a complete meal. The soup can be stored in the fridge for up to 3 days or frozen for 2 months.

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