Creamy Rotisserie Chicken Mushroom Soup
A cozy and creamy soup made with tender shredded rotisserie chicken, sautéed mushrooms, and spinach, perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 rotisserie chicken, shredded (about 3–4 cups cooked meat)
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook until fragrant.
- Add sliced mushrooms and increase heat to medium-high. Cook until mushrooms soften and release juices, about 5–7 minutes.
- Pour in chicken broth and bring to a gentle boil. Scrape any browned bits from the bottom of the pot.
- Stir in shredded rotisserie chicken. Reduce heat to a simmer and let warm through for about 10 minutes.
- Lower the heat, then stir in heavy cream and spinach. Cook until leaves wilt, about 1–2 minutes.
- Taste and season with salt and black pepper. If too thin, simmer uncovered to concentrate flavors or thicken with cornstarch slurry.
- Ladle into bowls and serve warm.
Notes
Serve with a drizzle of olive oil or parsley. Pairs well with crusty bread or salad.