Description
A rich and comforting creamy soup made with tender rotisserie chicken, earthy mushrooms, fresh spinach, and fragrant thyme—perfect for cozy meals.
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)
Instructions
- Heat a splash of olive oil or a knob of butter in a large pot over medium heat.
- Add the diced onion and chopped celery; cook until soft and translucent, about 5 minutes.
- Stir in the sliced mushrooms; cook until golden brown and their liquid has mostly evaporated, about 7–10 minutes.
- Add the thyme and minced garlic; cook for about 1 minute more, until fragrant.
- Pour in the chicken stock and heavy cream; bring the mixture to a simmer and let it cook for about 5 minutes.
- Add the shredded rotisserie chicken and chopped spinach; simmer another 5 minutes until the chicken is warmed through and spinach is wilted.
- Season with salt, pepper, and a pinch of chili flakes if using. Taste and adjust seasoning as needed.
- Ladle into bowls and serve hot. Optional: garnish with extra thyme or crusty bread.
Notes
- You can substitute frozen spinach if you don’t have fresh—just add it slightly earlier so excess moisture cooks off.
- If you prefer a thicker soup, mix a tablespoon of cornstarch with a little cold water or milk to make a slurry, and stir it in during the simmering stage.
- Use low‑sodium stock or reduce added salt if your rotisserie chicken or broth is already salty.
- Leftovers can be stored in the fridge for up to 3 days, or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1⅙ cups)
- Calories: ≈ 350 kcal
- Sugar: ≈ 4‑6 g
- Sodium: ≈ 600‑800 mg (varies depending on stock/chicken)
- Fat: ≈ 20 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 8‑10 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 10‑12 g
- Fiber: ≈ 2‑3 g
- Protein: ≈ 30‑35 g
- Cholesterol: ≈ 110‑130 mg
