Rotisserie Chicken and Mushroom Soup

Hey friends! Got a cozy night planned? I’ve got the perfect comfort food for you. Today, I’m sharing my go-to recipe for rotisserie chicken and mushroom soup. It’s warm, hearty, and packed with flavor. Plus, it’s a super easy way to use leftovers! Grab your spoon, and let’s dive into this delicious bowl of goodness!

Ingredients:
salt & pepper to taste
1 cup heavy cream
1 lb. sliced mushrooms
1 pinch, chili flakes
2 tsp fresh thyme
3 cups chopped spinach
1 diced onion (yellow or white onions work best for this recipe)
6 cups broth (I use Swanson chicken broth)
4 crushed garlic cloves (freshly crushed for best aroma)
2 chopped celery stalks
1 rotisserie chicken (shredded, about 3 cups cooked chicken)

Instructions:
Begin by heating a splash of olive oil, or a knob of butter in a large pot over medium heat. Add the chopped onion and celery, cooking until they become soft and translucent. This should take about 5 minutes. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot. Add the mushrooms to the pot with the onions and celery. Cook them until they turn golden brown, stirring often to ensure even cooking across all the mushrooms. This typically takes about 5-7 minutes. Once the mushrooms are cooked, add the thyme and minced garlic to the pot. Cook for about 1-2 minutes, stirring constantly, until the garlic becomes fragrant. Be careful not to let the garlic burn as it can turn bitter. Pour in the chicken or vegetable stock along with the cream. Stir the mixture well, then bring it to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together. Add the cooked, shredded chicken and fresh spinach to the simmering pot. Continue to simmer for another 5 minutes, until the spinach wilts and the chicken is heated through. Season the soup with salt and pepper to taste. Add a splash of lemon juice for brightness and adjust the seasoning if necessary. Serve the soup hot, accompanied by your favorite bread for dipping.

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