Description
A comforting soup made with rotisserie chicken and mushrooms, perfect for a quick meal.
Ingredients
Scale
- 1 rotisserie chicken (shredded, about 3 cups cooked chicken)
- 1 lb sliced mushrooms
- 1 diced onion (yellow or white onion work best)
- 2 chopped celery stalks
- 4 crushed garlic cloves (freshly crushed)
- 3 cups chopped spinach
- 2 tsp fresh thyme
- 1 cup heavy cream
- pepper to taste
- salt to taste
- 1 pinch chili flakes
- 6 cups broth (Swanson chicken broth recommended)
Instructions
- Shred the rotisserie chicken and set aside.
- In a large pot, heat some oil over medium heat.
- Add the diced onion and chopped celery. Sauté until soft.
- Add the sliced mushrooms and cook until they release moisture.
- Add the crushed garlic, thyme, and chili flakes. Stir for 1 minute.
- Pour in the broth and bring to a simmer.
- Add the chopped spinach and cooked chicken. Stir well.
- Pour in the heavy cream and mix until combined.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, blend a portion of it and mix it back in.
- Feel free to add other vegetables like carrots or peas.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Rotisserie Chicken, Mushroom Soup