Description
A warm, hearty bowl of rotisserie chicken and mushroom soup that’s perfect for chilly evenings or when you’re feeling under the weather.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup mushrooms, sliced (cremini or button)
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups spinach or kale
- 1 tsp thyme (fresh or dried)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until softened.
- Pour in the chicken broth and add the thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer and add the shredded rotisserie chicken.
- Finally, stir in the spinach or kale and let simmer for another 5-10 minutes until the greens are wilted.
Notes
For a creamier version, stir in a splash of heavy cream or coconut milk just before serving. This soup can be made in a slow cooker for a hands-off approach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg