Rotisserie Chicken Mushroom Soup
This easy Rotisserie Chicken Mushroom Soup is pure comfort in a bowl, perfect for a quick weeknight dinner.
Equipment
- large pot
Ingredients
- 1 onion diced
- 2 sticks celery finely chopped
- 4 cloves garlic crushed
- 500 g mushrooms thinly sliced
- 2 teaspoon fresh thyme
- 6 cups stock
- 1 cup cream
- 3 cups spinach chopped
- 1 pinch chilli flakes
- salt to taste
- pepper to taste
Instructions
- Heat a splash of olive oil or a knob of butter in a large pot.
- Cook the onion and celery until soft and translucent.
- Add the mushrooms and cook until golden brown.
- Add the thyme and garlic and cook until fragrant.
- Pour in the stock and cream then bring to a simmer.
- Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
- Season with salt and pepper and add lemon juice to taste.
- Serve the soup with bread of your choice.
Notes
This soup delivers a very thin broth instead of a thick soup. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with some milk into slurry and allow to cook for 10-15 minutes to thicken the soup.
Nutrition
Serving: 1cupCalories: 358kcalCarbohydrates: 14gProtein: 51gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 165mgSodium: 1515mgPotassium: 934mgFiber: 2gSugar: 6gVitamin A: 2665IUVitamin C: 13mgCalcium: 82mgIron: 2mg
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