Creamy Rotisserie Chicken Mushroom Soup for Cozy Nights

This creamy rotisserie chicken mushroom soup is a warm, comforting dish perfect for chilly evenings. Quick to prepare and highly versatile.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium onion Adds savory flavor and aroma; substitute with shallots for a milder taste.
1 cup celery Provides texture and freshness; can be replaced with diced carrots for sweetness.
2 cloves garlic Enhances overall flavor; fresh is best but garlic powder works in a pinch.
8 ounces mushrooms Use fresh varieties for the best results or canned if necessary.
1 teaspoon fresh thyme Dried thyme works as a substitute at a 3:1 ratio.

For the Soup

2 cups rotisserie chicken A convenient protein source that provides rich flavor; canned chicken can be used as an alternative.
4 cups stock Ensure it’s gluten-free if needed.
1 cup cream Add richness and creaminess; swap with coconut milk for a dairy-free version.
1 cup spinach Can use kale or Swiss chard for variety.

For the Seasoning

½ teaspoon chili flakes Adjust to taste or substitute with fresh jalapeños for extra spice.
to taste salt Essential for seasoning; adjust according to preference.
to taste black pepper Essential for seasoning; adjust according to preference.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add 1 diced onion and 1 cup of chopped celery, stirring frequently until softened and translucent, about 3–4 minutes.
Stir in 8 ounces of sliced fresh mushrooms into the pot. Cook the mixture for about 5 minutes, allowing the mushrooms to become golden brown and release their juices.
Add 2 minced cloves of garlic and 1 teaspoon of fresh thyme to the pot, stirring for an additional 1–2 minutes.
Carefully pour in 4 cups of chicken or vegetable stock along with 1 cup of cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat, allowing it to bubble for about 5 minutes.
Next, fold in 2 cups of shredded rotisserie chicken and 1 cup of fresh spinach. Allow the soup to simmer for about 5 minutes until the spinach wilts and everything is heated through.
Finally, season your soup with salt, freshly ground black pepper, and a pinch of chili flakes to taste. Stir well to combine all flavors, adjusting seasoning as needed.
Ladle the soup into bowls and serve immediately, paired with warm, crusty bread or crackers.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

If you prefer a thicker soup, mix cornstarch with a bit of milk to create a slurry before adding it during the simmering step. Transfer leftovers to airtight containers; they can last in the fridge for up to 3 days or in the freezer for up to 3 months.

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