Name: Creamy Rotisserie Chicken Mushroom Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American comfort
Ingredients: 1 medium onion, diced; 2 celery stalks, finely chopped; 4 garlic cloves, minced; 500 g mushrooms, thinly sliced; 2 teaspoons fresh thyme leaves; 1 rotisserie chicken, shredded (bones/skin removed); 6 cups chicken stock or broth; 1 cup heavy cream; 3 cups fresh spinach, chopped; Olive oil or butter for sautéing; Salt and freshly ground black pepper, to taste; Pinch of chili flakes (optional)

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A rich and comforting creamy soup made with tender rotisserie chicken, earthy mushrooms, fresh spinach, and fragrant thyme—perfect for cozy meals.

Creamy Rotisserie Chicken Mushroom Spinach Soup

Why You’ll Love This Recipe

I love how this soup brings together hearty, wholesome ingredients with minimal effort. Using rotisserie chicken saves time while still giving deep flavor, and the mushrooms and spinach add both earthiness and nutrition. It’s a perfect one-pot meal that feels indulgent thanks to the cream but still feels balanced with the addition of greens. Whether I’m making it on a busy weeknight or serving it to guests, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium onion, diced
2 celery stalks, finely chopped
4 garlic cloves, minced
500 g mushrooms, thinly sliced
2 teaspoons fresh thyme leaves
1 rotisserie chicken, shredded (bones/skin removed)
6 cups chicken stock or broth
1 cup heavy cream
3 cups fresh spinach, chopped
Olive oil or butter for sautéing
Salt and freshly ground black pepper, to taste
Pinch of chili flakes (optional)

Directions

I start by heating a splash of olive oil or a knob of butter in a large pot over medium heat.
Then I add the diced onion and chopped celery, letting them cook until soft and translucent—about 5 minutes.
Next, I stir in the sliced mushrooms and cook them until golden brown and their liquid has mostly evaporated, usually 7 to 10 minutes.
I add in the thyme and minced garlic and sauté for about a minute until fragrant.
After that, I pour in the chicken stock and heavy cream, bringing the mixture to a simmer for about 5 minutes.
I then add the shredded rotisserie chicken and chopped spinach, letting it all simmer for another 5 minutes until the chicken is warmed through and the spinach is wilted.
Finally, I season the soup with salt, pepper, and a pinch of chili flakes if I want a little kick. I always taste and adjust the seasoning before serving.
I ladle it into bowls and serve it hot—sometimes with a sprig of thyme or a side of crusty bread for dipping.

Servings and timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I sometimes use frozen spinach instead of fresh—just make sure to add it a bit earlier to let any extra moisture cook off.
If I want a thicker soup, I mix a tablespoon of cornstarch with cold water or milk and stir it in while it simmers.
For a lighter version, I substitute half-and-half or milk for the heavy cream.
I can swap the mushrooms for other vegetables like zucchini or leeks if I’m in the mood for something different.
If I want to add grains, cooked wild rice or orzo makes a lovely addition.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, I freeze it in individual portions. When reheating, I warm it gently on the stove or in the microwave. If the soup thickens too much, I stir in a splash of broth or water to loosen it up.

FAQs

How can I make this soup dairy-free?

I like using full-fat coconut milk or an unsweetened plant-based cream alternative in place of heavy cream. It keeps the soup creamy without dairy.

Can I use raw chicken instead of rotisserie?

Yes, I can cook raw chicken in the soup by simmering small chunks of boneless chicken breast or thighs directly in the broth until cooked through—usually about 15 minutes.

What type of mushrooms work best?

I prefer cremini or white button mushrooms for their mild, earthy flavor, but shiitake or a mix of wild mushrooms adds a deeper, more complex taste.

Is this soup freezer-friendly?

Yes, it freezes well. I let it cool completely, then portion it into freezer-safe containers. I try to avoid freezing it with added cornstarch, though—it’s better to thicken after reheating if needed.

Can I make this soup in advance?

Absolutely. I often make it a day ahead—it tastes even better the next day as the flavors continue to develop. I just reheat it gently before serving.

Conclusion

This creamy rotisserie chicken mushroom spinach soup is everything I want in a comforting meal—rich, nourishing, and easy to throw together. It’s a great way to use up leftover chicken and fill my bowl with something warm and satisfying. Whether I’m meal prepping or feeding a crowd, this soup always delivers.