Rotisserie Chicken Mushroom Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium onion, diced
02 -
2 celery stalks, finely chopped
03 -
4 garlic cloves, crushed
04 -
500 grams (1 lb) mushrooms, thinly sliced
05 -
3 cups fresh spinach, chopped
→ Herbs and Spices
06 -
2 teaspoons fresh thyme leaves
07 -
Pinch of chili flakes
08 -
Salt and black pepper, to taste
→ Proteins
09 -
1 rotisserie chicken, shredded
→ Liquids
10 -
6 cups chicken broth
11 -
1 cup heavy cream
# Instructions:
01 -
Heat a large pot or Dutch oven over medium heat. Add diced onion and chopped celery; cook until softened, approximately 5 minutes.
02 -
Incorporate crushed garlic and sliced mushrooms into the pot. Sauté until mushrooms are tender and have released their moisture, about 8 minutes.
03 -
Stir in fresh thyme leaves and chili flakes. Continue cooking for 1 minute until the mixture is fragrant.
04 -
Add shredded rotisserie chicken and chicken broth to the pot. Bring the mixture to a simmer.
05 -
Lower the heat. Stir in heavy cream and season with salt and black pepper to taste.
06 -
Add chopped spinach to the pot and cook until wilted, about 2 minutes. Remove from heat and serve warm.
# Notes:
01 -
For a lighter alternative, substitute cream with half-and-half or milk. Adding a squeeze of lemon juice before serving enhances brightness.
02 -
Feel free to use cremini, shiitake, or oyster mushrooms for varied flavor profiles.