Rotisserie Chicken Mushroom Soup (Print Version)
# Ingredients:
01 -
1 onion, diced
02 -
2 celery sticks, finely chopped
03 -
4 garlic cloves, crushed
04 -
500 g (1 lb) mushrooms, thinly sliced
05 -
2 teaspoons fresh thyme
06 -
1 rotisserie chicken, shredded
07 -
6 cups stock
08 -
1 cup cream
09 -
3 cups spinach, chopped
10 -
Pinch of chili flakes
11 -
Salt and pepper, to taste
# Instructions:
01 -
Heat a splash of olive oil or a knob of butter in a large pot. Cook the onion and celery until soft and translucent.
02 -
Add the mushrooms and cook until golden brown.
03 -
Add the thyme and garlic and cook until fragrant.
04 -
Pour in the stock and cream, then bring to a simmer.
05 -
Cook for 5 minutes.
06 -
Add the chicken and spinach and simmer for another 5 minutes.
07 -
Season with salt, pepper, and lemon juice to taste. Serve with bread of your choice.
# Notes:
01 -
This soup delivers a very thin broth instead of a thick soup. To thicken, add a tablespoon of cornstarch mixed with milk and cook for 10-15 minutes.