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 leeks 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
- 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
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.