Creamy Chicken and Mushroom Soup Recipe, using a Rotisserie Chicken... mouthwatering

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare your ingredients by removing the meat from the rotisserie chicken, chopping the onion, mushrooms, and garlic, and measuring out the other ingredients.

Heat a large pot over medium heat and add the chopped onion and celery; cook for about 5 minutes until softened.

Add the sliced mushrooms to the pot and reduce the heat slightly; cook for about 7 minutes until the mushrooms have released their juices and shrunk down.

Stir in the fresh thyme and minced garlic; cook for another 1-2 minutes until fragrant.

Pour in 1.5 liters of chicken stock and bring to a simmer; let it bubble for about 5 minutes to reduce the liquid slightly.

Add roughly chopped spinach to the pot and cook for an additional 2-3 minutes until the spinach wilts.

Sprinkle in chili flakes to taste, then stir in 100 ml of cream; mix well and allow to heat through without boiling.

Add the roughly chopped rotisserie chicken to the pot and warm for a couple of minutes until heated through.

If desired, mix 2 teaspoons of corn flour with a little water to create a slurry, then stir it into the soup to thicken; cook for another minute to combine.

Taste the soup and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens