Chicken Mushroom Soup (Print Version)
A rich, creamy soup combining tender rotisserie chicken with sautéed mushrooms, fresh herbs, and spinach for a satisfying meal.
# Ingredients:
01 -
1 onion, diced
02 -
2 celery sticks, finely chopped
03 -
4 garlic cloves, crushed
04 -
500 g mushrooms, thinly sliced
05 -
2 teaspoons fresh thyme
06 -
1 rotisserie chicken, shredded
07 -
6 cups chicken stock
08 -
1 cup cream
09 -
3 cups spinach, chopped
10 -
Pinch of chili flakes (optional)
11 -
Salt and pepper, to taste
12 -
Lemon juice, to taste
13 -
Olive oil or butter, for cooking
# 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, and cook until soft and translucent, about 5 minutes.
02 -
Add the sliced mushrooms to the pot and cook until they are golden brown and any liquid they release has evaporated, about 5-7 minutes.
03 -
Stir in the garlic and fresh thyme, and cook for about 1 minute, until fragrant.
04 -
Pour in the chicken stock and cream, stirring to combine. Bring the soup to a gentle simmer and cook for 5 minutes.
05 -
Stir in the shredded rotisserie chicken and chopped spinach, and continue simmering for another 5 minutes, until the chicken is heated through and the spinach is wilted.
06 -
Season the soup with salt, pepper, and a pinch of chili flakes if desired. Adjust the flavor with lemon juice to taste.
07 -
Ladle the soup into bowls and serve with crusty bread or your preferred choice of bread.
# Additional Notes:
01 -
For a richer flavor, use homemade chicken stock if available.
02 -
You can substitute half-and-half or milk for the cream for a lighter version.
03 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days.