Rotisserie Chicken Mushroom Soup (Print Version)
A soul-warming bowl combining tender chicken, golden mushrooms and fresh spinach in a rich, creamy broth.
# Ingredients:
01 -
1 onion, diced
02 -
2 celery stalks, finely chopped
03 -
4 garlic cloves, crushed
04 -
500 grams mushrooms, thinly sliced
05 -
2 teaspoons fresh thyme
06 -
1 rotisserie chicken, shredded
07 -
6 cups broth
08 -
1 cup cream
09 -
3 cups spinach, chopped
10 -
Pinch of chili flakes
11 -
Salt and pepper to taste
# Steps to Follow:
01 -
Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the diced onion and chopped celery. Cook for about 5 minutes, stirring occasionally, until soft and translucent.
02 -
Add the sliced mushrooms to the pot. Cook for 5-7 minutes, stirring often, until they turn golden brown.
03 -
Stir in the fresh thyme and crushed garlic. Cook for 1-2 minutes, stirring constantly, until fragrant. Avoid burning the garlic.
04 -
Pour in the broth and cream. Stir to combine, then bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
05 -
Mix in the shredded chicken and chopped spinach. Let the mixture simmer for another 5 minutes, until the spinach wilts and the chicken is warmed through.
06 -
Season the soup with salt, pepper, and a splash of lemon juice if desired. Adjust to taste and serve hot, optionally accompanied by bread for dipping.