Rotisserie Chicken Mushroom Soup

This Rotisserie Chicken Mushroom Soup is the perfect comfort food for any day of the week. Rich and creamy with savory rotisserie chicken, earthy mushrooms, and fresh spinach, it’s a hearty and flavorful bowl that warms you up from the inside out.

The addition of a squeeze of lemon juice brightens the flavors, making it a balanced and satisfying meal. Whether you’re cooking for a cozy dinner or looking for a delicious way to use leftover chicken, this soup is a winner every time.

Rotisserie Chicken Mushroom Soup

Ingredients

2-3 stalks celery, chopped

3 garlic cloves, minced

4 cups chicken broth/stock

1 cup heavy cream/whipping cream

2 cups rotisserie chicken, shredded (or any cooked chicken)

2 cups spinach (fresh or frozen, no need to thaw)

Salt and black pepper, to taste

1-2 tablespoons lemon juice (to taste)

1 medium white onion, diced (or substitute with red onion or shallots)

8 oz mushrooms (chestnut/portabellini mushrooms recommended, but any variety works)

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Instructions:

Prepare the Soup Base

In a large pot or Dutch oven, heat a little oil or butter over medium-high heat.

Add the chopped onion and celery, and sauté for about 5 minutes until they soften and become translucent.

This will create a flavorful base for your soup.

Next, add the mushrooms to the pot and cook for an additional 5 minutes, allowing them to release their moisture and brown.

Stir in the fresh thyme (or dried thyme) and minced garlic, and sauté for another minute until the garlic becomes fragrant.

Simmer the Soup

Pour in the chicken broth and heavy cream, stirring everything together.

Bring the mixture to a gentle simmer and cook for about 5 minutes, letting the flavors combine.

The cream will add richness, while the broth keeps it light and savory.

Add Chicken and Spinach

Stir in the shredded rotisserie chicken and spinach.

Continue to simmer the soup for another 5 minutes, or until the chicken is heated through and the spinach has wilted.

This step adds protein and greens, making the soup both hearty and nutritious.

Season and Serve

Taste the soup and season with salt and black pepper according to your preference.

Stir in 1-2 tablespoons of lemon juice to balance the richness and add brightness to the flavor.

Serve the soup hot with your favorite crusty bread on the side for dipping.

Enjoy the comforting warmth and delicious taste!

I kept all the ingredients the same, just reworded the instructions a bit for variety. Let me know if you’d like any further changes!

Notes:

Chicken Options: While rotisserie chicken is a convenient option, any cooked chicken will work well in this soup. You can use leftover roasted or grilled chicken, or even poach some chicken breasts or thighs for a fresh option. Shredded chicken provides the best texture for the soup.

Mushrooms: The type of mushroom you use can affect the flavor of the soup. Chestnut or portabellini mushrooms bring an earthy depth, but feel free to substitute with white button mushrooms, cremini, or any other variety you prefer. For extra umami, you can even try adding a handful of dried porcini mushrooms rehydrated in warm water.

Spinach: If you’re using frozen spinach, there’s no need to thaw it beforehand. Just stir it straight into the pot and let it cook down. Fresh spinach will wilt quickly, so keep an eye on it to prevent overcooking.

Adjusting Creaminess: If you prefer a lighter version, you can reduce the amount of cream or swap it for half-and-half or even milk. For a richer soup, feel free to add a bit more cream to taste.

Herb Variations: While fresh thyme adds a wonderful herbal note to the soup, you can also experiment with other herbs such as rosemary or oregano. Just keep in mind that dried herbs are more concentrated, so you’ll need to use about half the amount.

Lemon Juice: The lemon juice is key to balancing the richness of the cream, but it’s totally optional. Adjust to taste, or try substituting with a splash of white wine vinegar for a different tang.

Storage: This soup keeps well in the fridge for up to 3 days, making it a great make-ahead meal. Reheat gently on the stove, adding a splash of broth or water if the soup has thickened too much. It can also be frozen for up to 3 months—just be aware that the cream may separate slightly upon reheating, but a good stir should bring it back together.

Serving Suggestions: This soup pairs wonderfully with crusty bread, a side salad, or a simple cheese toast for dipping. For extra protein, you can even top the soup with a poached egg for a more substantial meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of chicken instead of rotisserie chicken?

Yes, absolutely! While rotisserie chicken is a convenient option because it’s already cooked and flavorful, you can use any cooked chicken you have on hand.

Grilled, roasted, or poached chicken breast or thighs will work well too.

Just shred or chop it into bite-sized pieces and add it to the soup.

Is it necessary to use heavy cream for this soup?

No, it’s not strictly necessary! If you prefer a lighter version, you can substitute the heavy cream with half-and-half, whole milk, or even a non-dairy milk like coconut milk for a different flavor.

Keep in mind that using lower-fat options will make the soup less creamy, but it will still be delicious and comforting.

Can I make this soup ahead of time?

Yes, this soup is great for make-ahead meals!

You can prepare it up to 2-3 days in advance and store it in an airtight container in the fridge. The flavors will actually improve as it sits.

When reheating, you may want to add a splash of broth or water to loosen it up if it thickens.

You can also freeze the soup for up to 3 months; just be aware that the cream may slightly separate upon reheating, but a good stir will bring it back together.

Can I use frozen spinach in this recipe?

Yes, frozen spinach works perfectly in this soup!

You don’t need to thaw it before adding it to the pot.

Simply stir it in during step 3 and let it cook until it’s heated through.

Frozen spinach can sometimes be a little more watery, but it will still give the soup the same great flavor and nutrients.

Can I add other vegetables to this soup?

Absolutely! This soup is very versatile, and you can add other vegetables like carrots, leeks, or zucchini for extra flavor and nutrients.

Just make sure to chop them into small pieces and cook them along with the onion and celery to ensure they soften properly.

Root vegetables like carrots may need a little longer to cook, so you may want to sauté them with the celery and onion for a bit longer.

How do I avoid overcooking the garlic and mushrooms?

To avoid overcooking the garlic and mushrooms, be sure to sauté them at medium heat, not too high.

Garlic can burn quickly, so once you add it to the pot, stir it constantly for about 1 minute, until fragrant.

Mushrooms should be cooked until they’ve released their moisture and have browned, but not to the point where they become dry or too crispy.

If you’re unsure, keep the heat moderate and stir occasionally.

Can I make the soup thicker without using more cream?

Yes! If you’d like to thicken the soup without adding more cream, you can purée a portion of the soup.

Simply remove a cup or two of the liquid and vegetable mixture (without the chicken), blend it until smooth, and then return it to the pot.

This will create a thicker, creamier texture without changing the flavor.

Another option is to simmer the soup uncovered for a bit longer to reduce the liquid.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can! For a slow cooker, sauté the onions, garlic, celery, and mushrooms in a pan first (if you prefer) and then add them to the slow cooker along with the broth, cream, chicken, and spinach. Cook on low for 4-6 hours or on high for 2-3 hours.

For an Instant Pot: use the sauté function to cook the vegetables and garlic as directed in the recipe, then add the broth, cream, chicken, and spinach. Seal the lid and cook on high pressure for 5-7 minutes, followed by a quick release.

What should I do if the soup is too salty?

If your soup turns out too salty, you can balance the flavor by adding a small amount of acid, like lemon juice or a splash of vinegar, which will help cut through the saltiness.

You can also dilute the soup by adding more broth or water, and then adjust the seasoning as needed.

Adding a bit of sugar can also sometimes help tone down the saltiness, but be sure to do so gradually and taste as you go.

How can I make this soup spicier?

If you’d like to add some heat, you can incorporate red pepper flakes or a pinch of cayenne pepper when you sauté the garlic and onions.

For a more noticeable kick, try adding fresh chopped chili peppers, like jalapeños, or a dash of hot sauce at the end of cooking.

Start with a small amount and taste before adding more, as the spice level can build quickly!