Description
This creamy rotisserie chicken soup is a comforting and flavorful dish packed with tender rotisserie chicken, earthy mushrooms, and a velvety, rich broth. Quick and easy to make, it’s perfect for a cozy dinner on a chilly evening. With a blend of hearty ingredients and warm spices, this gluten-free soup is a satisfying meal for any day of the week.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups mushrooms, sliced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley or black pepper, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-4 minutes.
- Cook Mushrooms: Add the garlic and mushrooms, cooking until mushrooms are tender and golden, about 5 minutes.
- Simmer Broth: Pour in the chicken broth and bring to a simmer. Stir in the thyme, paprika, salt, and pepper.
- Add Chicken: Stir in the shredded rotisserie chicken and cook for 5 minutes to heat through.
- Incorporate Cream: Stir in the heavy cream and simmer gently for 3-4 minutes.
- Add Spinach: Add the spinach and cook for 1-2 minutes until wilted. Adjust seasoning as needed.
- Serve: Serve hot, garnished with parsley or freshly ground black pepper. Enjoy with crusty bread if desired.
Notes
- This soup can be made in advance and stored in the fridge for up to 3 days.
- You can use any leftover rotisserie chicken or even freshly cooked chicken if preferred.
- Add extra veggies, such as carrots or celery, for a heartier soup.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 330
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg