Ingredients
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1 rotisserie chicken, shredded
6 cups stock (chicken or vegetable)
1 cup cream
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper, to taste
Olive oil or butter, for cooking
Instructions
Sauté the Vegetables:
Heat olive oil or butter in a large pot over medium heat. Add the diced onion and chopped celery, cooking until they are soft and translucent.
Cook the Mushrooms:
Add the thinly sliced mushrooms to the pot and cook until they turn golden brown.
Add Garlic and Thyme:
Stir in the fresh thyme and crushed garlic, cooking for another 1-2 minutes until fragrant.
Add Stock and Cream:
Pour in the stock and cream, bringing the soup to a simmer. Let it cook for 5 minutes.
Add Chicken and Spinach:
Add the shredded rotisserie chicken and chopped spinach to the pot. Simmer for an additional 5 minutes, allowing the flavors to meld.
Season the Soup:
Season with salt, pepper, and a pinch of chili flakes to taste. For extra freshness, add a squeeze of lemon juice if desired.
Serve:
Ladle the soup into bowls and serve hot. Enjoy your creamy, flavorful meal!
Notes
Using Leftovers: This recipe is a great way to use leftover rotisserie chicken, turning it into a flavorful and hearty soup.
Adjusting Spice Levels: The chili flakes add a subtle heat, but you can adjust the amount to suit your taste, or omit them if you prefer a milder soup.
Substitute Cream: For a lighter version, you can substitute the cream with coconut milk or a dairy-free cream alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
