Description
A delightful and comforting soup made with rotisserie chicken, mushrooms, and fresh spinach, perfect for chilly nights.
Ingredients
Scale
- 1 diced onion
- 2 celery stalks, finely chopped
- 4 crushed garlic cloves
- 500 grams (1 lb) mushrooms, thinly sliced
- 2 teaspoons fresh thyme
- 1 shredded rotisserie chicken
- 6 cups broth
- 1 cup cream
- 3 cups chopped spinach
- Pinch of chili flakes
- Salt and pepper to taste
Instructions
- Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and finely chopped celery. Sauté for 5-7 minutes until translucent and tender. Add the crushed garlic cloves and chili flakes, cooking for another minute until fragrant.
- Add the thinly sliced mushrooms to the pot and stir to coat. Cook for 5-8 minutes, stirring frequently, until softened and beginning to brown. Sprinkle in the fresh thyme and stir for 30 seconds until fragrant.
- Pour in the 6 cups of broth. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and cook for at least 20 minutes.
- Add the shredded rotisserie chicken to the pot and stir. Let it heat through for another 5 minutes.
- Gradually stir in the 1 cup of cream until fully incorporated. Keep the heat on low and do not boil. Add the chopped spinach and stir until wilted and bright green.
- Taste the soup and season with salt and freshly ground black pepper to your liking. Adjust seasoning as needed. Ensure the soup is heated through before serving.
Notes
For best results, use fresh ingredients and avoid overcooking the spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg