Rotisserie Chicken Mushroom Soup
Ingredients:
Olive oil or butter
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1 rotisserie chicken, shredded
6 cups stock (chicken or vegetable)
1 cup cream
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste
Lemon juice (optional, for finishing)
Directions:
Sauté Vegetables:
Heat olive oil or butter in a large pot over medium heat.
Add the diced onion and chopped celery. Cook until the vegetables are soft and translucent, about 5 minutes.
Cook Mushrooms:
Add the thinly sliced mushrooms to the pot. Cook until the mushrooms are golden and their liquid has evaporated, about 7-10 minutes.
Add Aromatics:
Stir in the fresh thyme and crushed garlic. Cook until fragrant, about 1 minute, ensuring the garlic does not burn.
Simmer Soup:
Pour in the stock and cream. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld together.
Add Chicken and Spinach:
Stir in the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5 minutes, or until the spinach is wilted and the chicken is heated through.
Season:
Season the soup with salt, pepper, and a pinch of chili flakes. Adjust the seasoning to your taste. If desired, add a squeeze of lemon juice to brighten the flavors.
Serve:
Serve the soup hot, perfect for a comforting meal on a chilly day.
This Rotisserie Chicken Mushroom Soup is creamy, rich, and packed with umami from the mushrooms. It’s an easy and delicious way to make a meal out of simple pantry staples and leftover chicken. Enjoy your cooking