Description
A comforting and creamy soup made with tender rotisserie chicken, earthy mushrooms, fresh spinach, and aromatic thyme. Quick to prepare and packed with flavor, it's perfect for cozy dinners or lazy weekend lunches.
Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups fresh mushrooms, sliced (cremini or white button)
- 2 cups fresh spinach leaves
- 1 tablespoon fresh thyme leaves
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for sautéing)
Instructions
- Heat a large pot over medium heat and melt butter (or olive oil).
- Add chopped onion and sauté until soft and translucent.
- Stir in garlic and sliced mushrooms; cook until mushrooms are browned and tender.
- Sprinkle in flour, stir to coat vegetables, and cook for 1 minute.
- Slowly whisk in chicken broth, stirring to create a smooth base.
- Once the mixture thickens, add heavy cream and let simmer gently.
- Stir in shredded rotisserie chicken, thyme, and spinach.
- Simmer for about 10 minutes until spinach wilts and flavors meld.
- Season with salt and pepper to taste and serve hot.
Notes
- Add a splash of white wine for extra depth when deglazing.
- Use coconut milk for a dairy-free version.
- Swap spinach with kale for a different texture.
- Add wild rice or small pasta for a heartier soup.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
