Rotisserie Chicken Mushroom Soup (Printable Version)
A comforting soup blending shredded chicken, mushrooms, fresh herbs, and cream in a savory broth.
# Ingredients Required:
→ Vegetables
01 -
1 medium onion, diced
02 -
2 celery stalks, finely chopped
03 -
4 garlic cloves, crushed
04 -
500 grams mushrooms, thinly sliced
05 -
3 cups fresh spinach, chopped
→ Herbs & Spices
06 -
2 teaspoons fresh thyme leaves
07 -
Pinch of chili flakes
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Proteins
10 -
1 whole rotisserie chicken, shredded
→ Liquids
11 -
1.4 liters chicken stock
12 -
240 milliliters cream
# Guide to Cooking:
01 -
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, cooking until softened and translucent, approximately 3 to 4 minutes.
02 -
Incorporate the sliced mushrooms and cook for 5 minutes until they release moisture and turn golden brown.
03 -
Stir in the fresh thyme and crushed garlic, cooking for 1 to 2 minutes until aromatic.
04 -
Pour the chicken stock and cream into the pot, bringing the mixture to a gentle simmer. Cook for 5 minutes to meld flavors.
05 -
Add the shredded rotisserie chicken and chopped spinach. Continue simmering for an additional 5 minutes until the spinach wilts and the mixture is thoroughly heated.
06 -
Season with salt, pepper, and a pinch of chili flakes. Optionally, add lemon juice to balance flavors. Stir well and serve hot alongside preferred bread.
# Extra Suggestions:
01 -
For enhanced richness, use homemade chicken stock. Additional vegetables such as carrots or leeks can be incorporated. Lemon juice is optional for acidity.