Rotisserie Chicken and Mushroom Soup
Creamy rotisserie chicken and mushroom soup transforms leftover chicken into a hearty and soul-warming bowl in under 30 minutes.
Equipment
- large pot
Ingredients
Base Ingredients
- 2 tablespoon Olive oil or butter
- 1 cup Onion, diced
- 2 stalks Celery sticks, finely chopped
- 4 cloves Garlic, crushed
- 1 lb Mushrooms, thinly sliced Baby portabella mushrooms recommended
- 2 teaspoon Fresh thyme
- ½ of a rotisserie chicken Chicken, shredded Bones and skin removed
- 6 cups Chicken stock or chicken bone broth
- 1 cup Cream
- 3 cups Spinach, chopped
- 1 pinch Chili flake
- Salt and pepper To taste
Instructions
Cooking Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion and chopped celery. Cook until the vegetables are soft and translucent, about 5 minutes.
- Add mushrooms to the pot. Cook until the mushrooms are golden and their liquid has evaporated, about 7-10 minutes.
- Stir in the fresh thyme and crushed garlic. Cook until fragrant, about 1 minute, ensuring the garlic does not burn.
- Pour in the stock and cream. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
- Stir in the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5 minutes, or until the spinach is wilted and the chicken is heated through.
- Season the soup with salt, pepper, and a pinch of chili flakes.
Notes
You can use any kind of mushrooms when making this soup.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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