This Rotisserie Chicken Mushroom Soup Recipe is your go-to guide, with tips on the best parts and mushrooms to use!
Meat
• 2 cups Rotisserie chicken
Produce
• 2 Carrots, medium
• 2 Celery stalks
• 2 cloves Garlic
• 8 oz Mushrooms
• 1 Onion, medium
• 1 Parsley, Fresh
• 1/2 tsp Rosemary, dried
• 1 tsp Thyme, dried
Canned Goods
• 4 cups Chicken broth
Baking & Spices
• 1/4 cup All-purpose flour
• 1 Salt and pepper
Oils & Vinegars
• 2 tbsp Olive oil
Dairy
• 1 cup Milk or cream
Onion. I used white onion but red onions or shallots can be substituted.
Celery.
Fresh garlic cloves.
Mushrooms. I used chestnut/portabellini mushrooms but feel free to substitute with your favorite mushrooms. Shiitake, button mushrooms, oyster mushrooms etc. will all be delicious.
Fresh Thyme. Dried thyme can be substituted, use half the amount. Other fresh herbs like parsley, rosemary, oregano or sage will also be delicious.
Chicken broth/stock.
Heavy cream/whipping cream.
Rotisserie chicken. Any cooked shredded chicken will work, leftover chicken breasts or chicken thighs work very well.
Spinach. I have used both fresh spinach and frozen spinach for this recipe and both work well. No need to thaw the frozen spinach. Other leafy greens like kale or Swiss chard can be added too.
Salt and black pepper.
Lemon juice.
How to make chicken and mushroom soup
Make the base: Heat a splash of oil or a knob of butter in a large pot or Dutch oven set over medium-high heat. Cook the onion and celery until soft and translucent. Stir in the mushrooms and cook until golden brown. Add the thyme and garlic and cook until fragrant.
Cook the soup: Pour in the stock and cream then bring to a simmer. Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes until the chicken and vegetables are all tender.
Season and serve: Season with salt and pepper and add lemon juice to taste. Serve the soup with bread of your choice.