Description
A creamy and satisfying soup made with leftover rotisserie chicken, earthy mushrooms, fresh spinach, and aromatic thyme for a quick dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium white onion, diced (about 1 1/2 cups)
- 3 medium celery stalks, chopped (about 1 cup)
- 8 ounces chestnut or portabellini mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth or chicken stock
- 2 cups shredded rotisserie chicken, skin and bones removed
- 2 cups packed fresh spinach or 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup heavy cream or heavy whipping cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons fresh lemon juice
Instructions
- Prepare the ingredients. Remove the skin and bones from the rotisserie chicken, then shred enough meat to measure 2 packed cups. Dice the onion, chop the celery, slice the mushrooms, mince the garlic, and prepare the spinach.
- Soften the aromatics. Heat olive oil in a large pot over medium heat. Add the diced onion and chopped celery. Cook for 4 to 5 minutes until the onion is translucent and the celery is beginning to soften.
- Brown the mushrooms. Add the sliced mushrooms and spread them across the bottom of the pot. Cook for 5 to 6 minutes, stirring occasionally, until they release moisture and develop light golden edges.
- Bloom the seasonings. Stir in the minced garlic and thyme. Cook for 30 to 60 seconds until fragrant.
- Add the stock and chicken. Pour in the chicken broth, scrape the bottom of the pot, then add shredded chicken, salt, and black pepper. Increase heat to medium-high and bring to a gentle simmer.
- Simmer the soup. Reduce heat to medium-low and cook uncovered for 5 minutes. Add fresh spinach and simmer for 2 minutes until wilted.
- Finish with cream. Reduce heat to low, stir in heavy cream, and warm gently for 2 to 3 minutes without boiling.
- Brighten and serve. Remove from heat and stir in lemon juice. Serve once the broth is steaming.
Notes
Use low-sodium broth to control seasoning. Add lemon juice after removing from heat for fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
Keywords: rotisserie chicken, mushroom soup, creamy soup, easy dinner, one-pot meal