Go Back

Creamy Rotisserie Chicken & Mushroom Soup

A cozy, 30-minute autumn soup featuring tender rotisserie chicken, earthy mushrooms, and spinach in a rich, creamy broth.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Aromatics
  • 2 tbsp butter unsalted
  • 1 tbsp olive oil
  • 16 oz cremini mushrooms sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves only
Soup Base
  • 3 tbsp all-purpose flour
  • 5 cups chicken broth low sodium
  • 3 cups rotisserie chicken shredded
  • 1 cup heavy cream or half-and-half
  • 2 cups fresh spinach chopped
  • 1 tbsp lemon juice
  • 1 pinch salt and pepper to taste

Equipment

  • Dutch Oven or Large Pot
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat butter and oil in a large pot. Sauté mushrooms until browned (approx. 5 mins).
  2. Add onion and cook until soft. Add garlic and thyme, cooking for 1 minute.
  3. Stir in flour and cook for 2 minutes to create a roux.
  4. Gradually whisk in chicken broth and simmer until slightly thickened.
  5. Stir in shredded chicken and heavy cream. Warm through.
  6. Add spinach and cook until wilted. Finish with lemon juice, salt, and pepper.

Notes

Serve with crusty bread for dipping.