Description

This Rotisserie Chicken & Mushroom Soup is a cozy, creamy, one-pot wonder made with juicy rotisserie chicken, sautéed mushrooms, and a rich broth. It’s ready in no time and perfect for chilly evenings or comforting lunches.

Ingredients

2 cups shredded rotisserie chicken

8 ounces sliced mushrooms (baby bella, white button, or shiitake)

1 cup chopped celery

1 cup chopped onion

3 cloves garlic, minced

3 cups fresh spinach

6 cups chicken broth

1 cup heavy cream

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon Italian seasoning

Salt and pepper to taste

Instructions

1. Heat a large soup pot over medium heat. Add olive oil and butter. Once melted, add chopped onions and celery. Cook for about 5 minutes until softened.

2. Add sliced mushrooms. Sauté for 7-8 minutes until they release their moisture and become golden brown.

3. Stir in minced garlic, Italian seasoning, salt, and pepper. Cook for another 30 seconds until fragrant.

4. Pour in chicken broth and bring to a gentle simmer. Add shredded rotisserie chicken and simmer for 10-15 minutes.

5. Stir in spinach and let it wilt. Reduce heat to low and add heavy cream. Stir until heated through and creamy.

6. Taste and adjust seasoning as needed. Serve hot with crusty bread or a side salad.

Notes

If freezing, skip the cream and add it after reheating for best texture.

Frozen spinach works fine—just thaw and squeeze it first.

For extra creaminess, stir in a cornstarch slurry before the cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 290
Sugar: 3g
Sodium: 780mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg

Keywords: rotisserie chicken soup, creamy mushroom soup, quick chicken soup, one-pot dinner, comfort food