Description
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups chicken broth
1 cup heavy cream
2 cups rotisserie chicken, shredded
1 tsp dried thyme
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 cup baby spinach
¼ cup grated parmesan cheese
Directions:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 3 minutes.
Stir in the minced garlic and mushrooms, cooking for another 5 minutes until the mushrooms are tender.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the heavy cream, shredded rotisserie chicken, thyme, oregano, salt, and black pepper. Simmer for 10 minutes.
Add the baby spinach and stir until wilted.
Remove from heat and stir in the grated parmesan cheese.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy chicken and mushroom soup every time.
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the 2 tbsp of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 3-4 minutes. Avoid browning them.
- Cook the Mushrooms: Add the minced garlic and sliced mushrooms to the pot. Cook, stirring frequently, for 5-7 minutes. The mushrooms will release their liquid and become tender and golden brown.
- Build the Broth: Pour in the 4 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring the mixture to a gentle simmer.
- Combine and Simmer: Reduce the heat to medium-low. Stir in the heavy cream, shredded chicken, dried thyme, dried oregano, salt, and pepper. Let the soup simmer gently for 10 minutes to allow the flavors to meld. Do not let it boil vigorously.
- Finish with Greens and Cheese: Add the baby spinach and stir until just wilted, about 1 minute. Remove the pot from the heat. Finally, stir in the grated Parmesan cheese until melted and incorporated.
Serving Suggestions
This rich soup is a complete meal but can be elevated with simple sides. Serve it in a deep bowl with a crusty baguette or garlic bread for dipping. For a lighter option, pair it with a simple green salad dressed with a lemon vinaigrette. Garnish each bowl with extra black pepper, a sprinkle of fresh parsley, or additional Parmesan cheese.
How-to Summary
Sauté onion, garlic, and mushrooms. Add broth and simmer. Stir in cream, chicken, and herbs, then simmer for 10 minutes. Finish by wilting spinach and melting in Parmesan cheese off the heat.
Frequently Asked Questions
Can I use a different type of mushroom? Absolutely. Cremini, shiitake, or a wild mushroom blend will add deeper, earthier flavors. Adjust cooking time as needed.
How can I make this soup lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free version. The soup will be slightly less rich but still delicious.
Can I make this soup ahead of time? Yes, but for best texture, add the spinach and Parmesan just before serving. Store cooled soup in an airtight container in the refrigerator for up to 3 days.
What’s the best way to shred rotisserie chicken? Remove the skin and pull the meat from the bones. Use two forks or clean hands to shred the meat into bite-sized pieces.
My soup is too thick. How can I thin it? Simply add more chicken broth, ¼ cup at a time, until your desired consistency is reached. Reheat gently.
Common Mistakes to Avoid
- Boiling after adding cream: Once the cream is added, only simmer the soup. A rolling boil can cause the cream to curdle or separate.
- Overcooking the spinach: Add the spinach at the very end and stir just until wilted. This preserves its color and nutrients.
- Using pre-shredded cheese: Pre-grated cheese contains anti-caking agents that can make your soup grainy. For the smoothest texture, grate a block of Parmesan yourself.
- Underseasoning: Taste the soup after adding the Parmesan (which is salty) and before serving, adjusting salt and pepper as needed.
Conclusion
This creamy chicken and mushroom soup is the epitome of comfort food, delivering restaurant-quality flavor in just 30 minutes. By using a rotisserie chicken, it simplifies prep without sacrificing depth. Mastering the simple techniques—like properly sautéing the mushrooms and avoiding a boil after adding cream—ensures a velvety, satisfying result every time. It’s a versatile recipe perfect for a quick weeknight dinner or a cozy weekend lunch.
