Hey friends!
Got a cozy night planned? I’ve got the perfect comfort food for you.
Today, I’m sharing my go-to recipe for rotisserie chicken and mushroom soup.
It’s warm, hearty, and packed with flavor. Plus, it’s a super easy way to use leftovers!
Grab your spoon, and let’s dive into this delicious bowl of goodness!
Suggestions for Ingredient Substitution
Rotisserie chicken can be replaced with cooked and shredded turkey breast or firm tofu for a vegetarian option. Both alternatives provide protein and maintain the dish’s texture. For tofu, press and crumble it before adding to the soup. Mushrooms can be substituted with eggplant or zucchini for a different flavor profile while still providing a meaty texture. Slice the vegetables thinly and adjust cooking time as needed. Cream can be swapped with coconut milk or cashew cream for a dairy-free version. These alternatives offer a similar richness and can be used in equal amounts. For coconut milk, choose full-fat varieties for best results. These substitutions accommodate various dietary preferences while preserving the soup’s overall character and nutritional balance.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 70-80 g
- Carbohydrates: 30-40 g
Ingredients
- 1 diced onion
- 2 celery stalks, finely chopped
- 4 crushed garlic cloves
- 500 grams (1 lb) mushrooms, thinly sliced
- 2 teaspoons fresh thyme
- 1 shredded rotisserie chicken
- 6 cups broth
- 1 cup cream
- 3 cups chopped spinach
- Pinch of chili flakes
- Salt and pepper to taste
Step 1: Sauté the Vegetables
Begin by heating a splash of olive oil or a knob of butter in a large pot over medium heat.
Add the chopped onion and celery, cooking until they become soft and translucent.
This should take about 5 minutes.
Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
Step 2: Cook the Mushrooms
Add the mushrooms to the pot with the onions and celery.
Cook them until they turn golden brown, stirring often to ensure even cooking across all the mushrooms.
This typically takes about 5-7 minutes.
Step 3: Add Aromatics
Once the mushrooms are cooked, add the thyme and minced garlic to the pot.
Cook for about 1-2 minutes, stirring constantly, until the garlic becomes fragrant.
Be careful not to let the garlic burn as it can turn bitter.
Step 4: Simmer with Stock and Cream
Pour in the chicken or vegetable stock along with the cream.
Stir the mixture well, then bring it to a gentle simmer.
Let it cook for about 5 minutes, allowing the flavors to meld together.
Step 5: Add Chicken and Spinach
Add the cooked, shredded chicken and fresh spinach to the simmering pot.
Continue to simmer for another 5 minutes, until the spinach wilts and the chicken is heated through.
Step 6: Season and Serve
Season the soup with salt and pepper to taste.
Add a splash of lemon juice for brightness and adjust the seasoning if necessary.
Serve the soup hot, accompanied by your favorite bread for dipping.
