Rotisserie Chicken and Mushroom Soup
This hearty soup combines rotisserie chicken, mushrooms, and fresh vegetables for a comforting meal.
Equipment
- Large pot
- Knife
Ingredients
For the Soup
- 1 lb sliced mushrooms
- 1 rotisserie chicken shredded (about 3 cups cooked chicken)
- 6 cups broth (Swanson chicken broth recommended)
- 3 cups chopped spinach
- 2 teaspoon fresh thyme
- 1 cup heavy cream
For Seasoning
- 1 pinch chili flakes
- 1 onion diced (yellow or white onion)
- 4 cloves garlic (crushed, freshly crushed for best aroma)
- 2 stalks celery (chopped)
- to taste salt
- to taste pepper
Instructions
- In a large pot, sauté the diced onion, garlic, and celery until softened.
- Add the sliced mushrooms and cook until they release their moisture.
- Stir in the shredded rotisserie chicken, broth, spinach, thyme, chili flakes, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer for about 20 minutes.
- Finally, stir in the heavy cream and heat through before serving.
Notes
You can adjust the seasoning according to your taste. Feel free to add other vegetables if you like.