Rotisserie Chicken Mushroom Soup

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This cozy and creamy soup is loaded with tender rotisserie chicken, savory mushrooms, and herbs—perfect for quick, comforting meals.

1 medium white onion, diced (or red onion/shallots)

2–3 celery stalks, chopped

3 garlic cloves, minced

8 oz mushrooms (chestnut or portabellini preferred)

1 tsp fresh thyme (or ½ tsp dried)

4 cups chicken broth or stock

1 cup heavy cream or whipping cream

2 cups shredded rotisserie chicken (or cooked chicken)

2 cups spinach (fresh or frozen)

Salt and black pepper, to taste

1–2 tbsp lemon juice, to taste

Oil or butter, for sautéing

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1. Make the Soup Base

Heat oil or butter in a large pot over medium-high heat.

Sauté onion and celery for ~5 minutes until soft and translucent.

Add mushrooms and cook ~5 more minutes, letting them brown.

Stir in thyme and garlic, cook for 1 minute until fragrant.

2. Simmer the Broth

Add chicken broth and heavy cream, stir to combine.

Simmer gently for 5 minutes to blend flavors.

3. Add Chicken and Spinach

Stir in shredded rotisserie chicken and spinach.

Simmer 5 more minutes until spinach is wilted and chicken is hot.

4. Finish and Serve

Season with salt and pepper to taste.

Add lemon juice gradually until the flavor feels bright.

Serve hot with crusty bread or rolls.

Chestnut or portabellini mushrooms add great depth, but any kind works.

Use leftover turkey as a substitute for rotisserie chicken.

Add cooked rice or orzo to make it heartier.

For a lighter version, use half-and-half instead of heavy cream.

Find it online: https://allrecipesmade.com/rotisserie-chicken-mushroom-soup/