Description
A creamy, comforting soup made with tender shredded rotisserie chicken, earthy mushrooms, fresh thyme, spinach, and a touch of cream. Ready in about 35 minutes, it’s the perfect balance of hearty flavor and weeknight ease—ideal for chilly nights or quick comfort food cravings.
Ingredients
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1 medium onion (140 g), diced
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2 celery stalks (100 g), finely chopped
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4 cloves garlic, crushed
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500 g (1 lb) mushrooms, thinly sliced
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2 tsp fresh thyme (or 1 tsp dried thyme)
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1 shredded rotisserie chicken (about 500 g / 1 lb cooked meat)
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1.4 L (6 cups) chicken or vegetable broth
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240 ml (1 cup) cream
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90 g (3 cups) fresh spinach, chopped
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Pinch of chili flakes
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Salt and pepper, to taste
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1–2 tbsp olive oil or butter, for sautéing
Instructions
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Heat olive oil or butter in a large soup pot over medium heat. Add onion and celery; cook 5 minutes until softened.
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Add mushrooms; sauté 5–7 minutes until golden brown.
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Stir in thyme and garlic; cook 1–2 minutes until fragrant.
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Pour in broth and cream, stirring to combine. Bring to a gentle simmer for 5 minutes.
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Add shredded chicken and spinach; simmer another 5 minutes until spinach wilts and chicken is heated through.
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Season with salt, pepper, and chili flakes. Optional: add a splash of lemon juice for brightness.
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Serve hot with bread, biscuits, or a fresh salad.
Notes
Swap part of the cream for half-and-half for a lighter version.
For extra depth, add a splash of white wine when cooking the mushrooms.
If freezing, omit cream and add after reheating.
Any cooked chicken works, not just rotisserie.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American