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A white bowl filled with creamy chicken mushroom soup garnished with fresh parsley and a side of crusty bread.

Ultimate Rotisserie Chicken Mushroom Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 385 kcal

Ingredients
  

  • 1 whole rotisserie chicken, meat shredded and skin/bones discarded (approx. 4 cups)
  • 16 ounces cremini mushrooms, cleaned and sliced 1/4 inch thick
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium celery stalks, finely chopped
  • 4 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 6 cups low -sodium chicken bone broth
  • 1 cup heavy cream (minimum 36% milkfat)
  • 2 teaspoons fresh thyme leaves, minced
  • 3 cups fresh baby spinach, roughly chopped
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • Fine sea salt and freshly cracked black pepper to taste
  • 2 tablespoons fresh Italian parsley, chopped for garnish

Instructions
 

  • Melt 4 tablespoons of butter in a large heavy-bottomed Dutch oven over medium-high heat.
  • Add the sliced mushrooms in a single layer if possible; sauté undisturbed for 5 minutes, then stir and continue cooking for 5 more minutes until deep golden brown and moisture has fully evaporated.
  • Introduce the diced onion and celery to the pot. Sauté for 6 minutes until the vegetables are softened and translucent.
  • Add the minced garlic, fresh thyme, and red pepper flakes. Cook for 60 seconds until fragrant, taking care not to burn the garlic.
  • Sprinkle the all-purpose flour over the vegetables. Stir constantly for 2 minutes to toast the flour and create a blond roux, ensuring no dry spots remain.
  • Gradually pour in 1 cup of chicken broth while whisking vigorously to deglaze the bottom of the pot and prevent lumps. Slowly incorporate the remaining 5 cups of broth.
  • Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Allow the base to thicken for 5-7 minutes.
  • Stir in the shredded rotisserie chicken and the heavy cream. Simmer for an additional 5 minutes to ensure the chicken is heated through and the flavors have melded.
  • Fold in the chopped spinach and stir until just wilted (about 60 seconds).
  • Remove from heat. Stir in the fresh lemon juice to brighten the fats, and season with sea salt and black pepper to taste.
  • Ladle into warmed bowls and garnish with fresh parsley before serving.