What makes mushroom soup taste better?

To make a creamy mushroom soup taste better, focus on browning the mushrooms well to develop their deep, earthy flavor. Using fresh herbs like thyme and a good quality stock also makes a huge difference. A final touch of heavy cream and a little bit of acidity from lemon juice will round out the flavor beautifully.

How to make chicken and mushroom soup?

To make chicken and mushroom soup, start by sautéing your aromatics and mushrooms. Then, add chicken stock and seasonings, bringing the soup to a simmer. Finally, stir in shredded, cooked chicken and a splash of cream to create a rich, comforting meal.

Can you make chicken soup with Costco rotisserie chicken?

Yes, you can absolutely make rotisserie chicken and mushroom soup with a Costco chicken. It's actually the perfect shortcut! The chicken is already cooked, seasoned, and so tender, which means you can just shred it and toss it right into your simmering soup base.

What is the secret ingredient in rotisserie chicken?

The "secret ingredient" in many store-bought rotisserie chickens, especially from places like Costco, is often a salt or saline solution that's injected into the meat before cooking. This brining process makes the chicken incredibly juicy, tender, and flavorful throughout, which is why it's so perfect for this soup!

What does Costco inject into their rotisserie chickens?

According to reports, Costco's rotisserie chickens are injected with a saline solution. The solution contains salt, water, and other natural seasonings like rosemary extract and sodium phosphate. This process helps to keep the chicken moist and tender while also infusing it with flavor from the inside out.

Rotisserie Chicken and Mushroom Soup: Easy, 30-Minute Recipe

Description

This easy rotisserie chicken and mushroom soup is the coziest, most comforting meal you’ll make all week, proving that a delicious, hearty dinner doesn’t have to take hours of effort. It’s a quick, one-pot recipe that comes together in a flash thanks to the shortcut of using a store-bought rotisserie chicken. This soup is rich, creamy, and packed with savory, earthy mushrooms, tender shredded chicken, and fresh spinach. It’s the perfect way to turn a simple store-bought bird into a homemade masterpiece.

Ingredients

Scale

1 onion, diced

2 celery sticks, finely chopped

4 garlic cloves, crushed

500 g (1lb) mushrooms, thinly sliced

2 tsp fresh 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

Sauté Vegetables: 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 Aromatics: Add the thyme and garlic and cook until fragrant.
Simmer: Pour in the stock and cream then bring to a simmer. Cook for 5 minutes.
Add Chicken and Spinach: 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.

Notes

Don’t overcrowd the pan when you cook the mushrooms. If they’re too close together, they’ll steam instead of brown.

For an even richer soup, you can add a tablespoon or two of flour or cornstarch to the vegetables after they’ve softened but before you add the liquid.

When you add the cream, turn the heat down to low to prevent it from curdling.

A little squeeze of fresh lemon juice right at the end is a game-changer.

The soup will keep in an airtight container in the fridge for up to 3-4 days.

Nutrition

Serving Size: 1 serving
Calories: 370 kcal
Sugar: 4 g
Sodium: 973 mg
Fat: 29 g
Saturated Fat: 12 g
Unsaturated Fat: 17 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 141 mg

Keywords: rotisserie chicken, mushroom soup, chicken soup, easy recipe, comfort food, weeknight dinner, quick dinner, cozy soup