Rotisserie Chicken and Mushroom Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making your own rotisserie chicken using a Showtime rotisserie.

Dry off the chicken and season it with Kinder's the blend (salt, pepper, garlic mix).

Place the chicken on the rotisserie rack and cook for about 15 minutes per pound, checking after an hour.

Once the chicken is done, let it cool and shred half of it for the soup.

Chop one onion and mince two cloves of garlic.

Rehydrate the dried mushrooms and chop them finely.

Chop the spinach, removing the stems for a nicer texture.

Heat olive oil in a large pot.

Add the chopped onion and cook until translucent, about 3-5 minutes.

Add the minced garlic and cook for about 1 minute to develop flavor.

Add the chopped mushrooms and cook until softened.

Add flour to the pot and cook for 1-2 minutes to eliminate the raw flour taste.

Slowly add in the chicken stock mixture (chicken base and mushroom soaking liquid) to avoid lumps.

Add thyme and rosemary, grinding them in your palm before adding for better flavor.

Bring the mixture to a simmer and let it cook for about 10 minutes.

Add the shredded chicken and chopped spinach to the pot and let it simmer for another 5 minutes.

Stir in heavy cream to smooth out the soup.

Garnish the soup with chopped chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens