Comforting Chicken Mushroom Soup

This comforting rotisserie chicken and mushroom soup transforms store-bought chicken into a luxurious meal that feels homemade from scratch. The combination of earthy mushrooms, tender chicken, and silky broth creates a restaurant-worthy soup you can make in just half an hour.

I first made this soup after a particularly exhausting workday when I had a rotisserie chicken in the fridge and needed something comforting. My family was so impressed they thought I'd been cooking all afternoon instead of just 30 minutes!

Ingredients

• Rotisserie chicken: Provides tender, pre-cooked protein that adds deep flavor to the broth
• Mushrooms: Create an earthy umami base that makes this soup hearty and satisfying
• Fresh thyme: Brings a subtle herbal note that complements both chicken and mushrooms perfectly
• Cream: Adds silky richness without making the soup too heavy
• Spinach: Incorporates a nutritional boost and beautiful color contrast
• Chili flakes: Offer a gentle heat that balances the creaminess

Step-by-Step Instructions

Sauté the Vegetables:

Heat olive oil or butter in a large pot over medium heat. Add onion and celery, cooking for about 5 minutes until they soften and become translucent. Stir occasionally to prevent any sticking or burning. This vegetable base creates the foundational flavor for your entire soup.

Cook the Mushrooms:

Add your sliced mushrooms to the softened vegetables. Cook for 5-7 minutes, stirring frequently until they release their moisture and begin to turn golden brown. Properly browning mushrooms develops their rich umami flavor, so resist the urge to rush this step.

Add Aromatics:

Incorporate thyme and minced garlic into the vegetable mixture. Cook for just 1-2 minutes while stirring constantly. This brief cooking period allows the garlic to become fragrant without burning, which would create bitterness in the soup.

Simmer with Stock and Cream:

Pour in your broth and cream, stirring to combine all ingredients. Bring to a gentle simmer and let cook for about 5 minutes. During this time, the flavors will begin to meld together and the liquid will reduce slightly, creating a more concentrated flavor.

Add Chicken and Spinach:

Introduce the shredded rotisserie chicken and fresh spinach. Simmer for another 5 minutes until the spinach wilts completely and the chicken is heated through. The residual heat will perfectly wilt the spinach while warming the pre-cooked chicken.

Season and Serve:

Taste the soup and add salt, pepper, and a pinch of chili flakes as needed. A splash of lemon juice brightens all the flavors. Serve immediately in warm bowls alongside crusty bread for the perfect comforting meal.

Save

The mushrooms are truly the star of this soup in my kitchen. I discovered this recipe during a particularly cold winter when comfort food was essential, and my daughter who typically avoids mushrooms actually requested seconds. It has since become our Friday night tradition when we need something soothing after a busy week.

Make-Ahead Options

This soup stores beautifully in the refrigerator for up to 4 days, and the flavors actually improve overnight. If planning to freeze portions, I recommend doing so before adding the cream and spinach. When ready to serve, simply thaw the base, reheat gently, and add fresh cream and spinach during the final minutes of cooking. This prevents any separation or texture issues that can occur when freezing cream-based soups.

Simple Variations

The beauty of this recipe lies in its adaptability. Replace the spinach with kale or Swiss chard for a different texture. For a dairy-free version, substitute coconut milk for cream. You can also add wild rice or small pasta shapes like orzo to make it even more substantial. For an extra flavor boost, add a splash of white wine when sautéing the mushrooms, allowing it to reduce before proceeding with the broth.

Serving Suggestions

While delicious on its own, this soup becomes a complete meal when paired with a simple side. Serve with a crusty baguette for dipping, a light green salad dressed with lemon vinaigrette, or homemade garlic bread. For a special touch, garnish with fresh herbs like chives or dill, a swirl of quality olive oil, or a sprinkle of grated Parmesan cheese just before serving.

Recipe FAQs

→ Can I use raw chicken instead of rotisserie chicken?

Yes, you can substitute with raw chicken. Dice 1-2 chicken breasts into bite-sized pieces and cook them in the pot after sautéing the vegetables until fully cooked (about 6-7 minutes), then proceed with the rest of the instructions. This will add approximately 10 minutes to your cooking time.

→ What kind of mushrooms work best in this soup?

Button or cremini mushrooms work perfectly, but you can also use portobello, shiitake, or a mixed mushroom medley for deeper flavor. Each variety brings its own unique taste profile, with shiitakes offering an earthier flavor and portobellos providing a meatier texture.

→ Can I make this dairy-free?

Absolutely! Replace the cream with full-fat coconut milk or a plain, unsweetened non-dairy creamer. The soup won't be quite as rich but will still have a lovely silky texture. You can also add a tablespoon of nutritional yeast to enhance the savory flavor.

→ How long can I store leftover soup?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken when chilled; simply add a splash of broth when reheating to reach desired consistency. For longer storage, freeze for up to 2 months, though the texture of the cream may change slightly upon thawing.

→ What can I use instead of spinach?

Kale, Swiss chard, or escarole are excellent alternatives to spinach. Kale and chard will require a slightly longer cooking time (about 7-8 minutes) to soften properly. You could also use frozen spinach - just thaw, squeeze out excess moisture, and add during the final few minutes of cooking.

→ What sides pair well with this soup?

Crusty sourdough bread, garlic bread, or a simple green salad make perfect accompaniments. For a heartier meal, serve with grilled cheese sandwiches or cheese quesadillas. A side of roasted vegetables or quinoa salad would also complement the flavors nicely.