This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Onion.
- Celery.
- Garlic.
- Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work.
- Thyme.
- Chicken stock.
- Cream.
- Rotisserie chicken. Any cooked shredded chicken will work.
- Spinach.
- Salt and pepper.
- Lemon juice.
How to make chicken mushroom soup
- Make the base: 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.
- Cook the soup: 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 and serve: Season with salt and pepper and add lemon juice to taste. Serve the soup with bread of your choice.
Can I make this ahead?
Soup recipes are perfect to make ahead. The soup can be stored in the fridge for up to 3 days and up to 3 months in the freezer.
What to serve chicken mushroom soup
Easy soup recipes
Rotisserie chicken mushroom soup recipe
This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
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Servings: 6
Calories: 358kcal
Ingredients
- 1 onion diced
- 2 celery sticks finely chopped
- 4 garlic cloves crushed
- 500 g (1lb) mushrooms thinly sliced
- 2 tsp thyme
- 1 rotisserie chicken shredded
- 6 cups stock
- 1 cup cream
- 3 cups spinach chopped
- pinch of chilli flakes
- salt and 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.
Nutrition
Calories: 358kcal | Carbohydrates: 14g | Protein: 51g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1515mg | Potassium: 934mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2665IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg
We enjoyed it. My chicken was large so I put some extra bone broth in it. I also used milk instead of cream with 3 tablespoons of cornstarch. I will make it again for sure.
The ingredients ask for leeks but the instructions state to sauté celery. Which should it be?
I’ve amended the recipe card.
So I a bit confused. The narrative called for onions and celery, but the recipe called for onion and leeks. You did not mention what to cook the onions and leeks in. I used butter and olive oil. I used leeks and shallots. Did not use lemon juice.
I’ve amended the recipe card.
Just checking…the ingredients say leek but the directions say celery. Which one should we use?
I’ve amended the recipe.
The ingredient list says leeks, yet the directions say celery. Is one better than the other? I bought leeks after just reading the list, and now I’m wondering if I messed it up.
Leeks are perfectly fine in this recipe, but it’s meant to be celery. I’ve amended the recipe card. Leeks will still be a delicious addition.
I never make soup in the summer after finding this recipe, I just had to try it. It seemed pretty light! My husband and I loved it!! I was different and was something new to try with my leftover rotisserie chicken! I used heavy cream.
Could you please tell me if you used 10, 18, or 35% cream.
Thanks very much – the recipe sounds delicious and, as we are having a cold snap (-28 C today), this will be warm and comforting.
I actually don’t know to be honest. But any cream that is labelled “heavy” or “whipping” will work.