Rotisserie Chicken, Mushroom & Spinach Soup

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Rotisserie Chicken, Mushroom & Spinach Soup

The origins of rotisserie, chicken, mushroom, and spinach soup:

  1. Rotisserie (Cooking Method)
  • Origin:France
  • History:The word rotisseriecomes from the French word for “a place for roasting.” The technique of cooking meat on a spit over a fire dates back to medieval Europe, but the French refined it during the 15th century. It became associated with French cuisine, especially for roasting poultry and meats evenly.
  1. Chicken (as Food)
  • Origin:Southeast Asia and India
  • Domestication:The red junglefowl was domesticated over 7,000 years ago in Southeast Asia. Chickens spread via trade and conquest to the Middle East, Europe, and eventually worldwide.
  • Culinary Use:Chicken became a staple protein in many cultures due to its adaptability and relatively easy farming.
  1. Mushroom (in Cooking)
  • Origin:Global
  • History:Edible mushrooms have been consumed since ancient times. The Romans, Chinese, and Mesoamericans all prized mushrooms for both nutrition and medicinal uses.
  • Culinary Popularity:France and Italy helped popularize mushrooms in refined cuisine. By the 17th century, cultivated mushrooms became common in European cooking.
  1. Spinach Soup
  • Origin:Persia (modern Iran)
  • Spread:Spinach originated in Persia and spread to Europe via Arab traders by the 10th century. Spinach-based soups became popular in Mediterranean and European cuisines.
  • French Influence:Creamed spinach and spinach soups gained popularity in French cuisine, often blended with cream and herbs for rich flavor.

Combination: Rotisserie Chicken, Mushroom & Spinach Soup

While not tied to a specific historic origin, this combination is a modern Western fusion, drawing on:

  • French rotisserie techniques
  • European-style cream soups
  • The widespread use of chicken, spinach, and mushrooms in global cuisine

It’s likely a product of modern home cooking or deli-style offerings, blending comfort food with fresh, healthy ingredients.

Ingredients:

  • 2 tbsp olive oil or butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms (cremini or white), sliced
  • 6 cups chicken broth (low sodium preferred)
  • 2 cups shredded rotisserie chicken (skin removed)
  • 3 cups baby spinach
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • Salt & pepper to taste
  • Optional: ½ cup heavy cream or 4 oz cream cheese for a creamy version
  • Optional: Cooked rice, orzo, or egg noodles (1–2 cups if desired)

Instructions:

  1. Sauté aromatics:
    Heat oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and mushrooms, cook another 5–7 minutes until mushrooms are browned.
  2. Simmer:
    Pour in chicken broth, add thyme, salt, and pepper. Bring to a simmer.
  3. Add chicken and spinach:
    Stir in shredded rotisserie chicken and spinach. Simmer for 5–10 minutes until spinach is wilted and soup is heated through.
  4. Make it creamy (optional):
    Stir in cream or cream cheese until well combined. Simmer 2–3 more minutes.
  5. Add grains or pasta (optional):
    Stir in pre-cooked rice, orzo, or noodles if using. Heat through.
  6. Serve hotwith crusty bread or a light salad.

Servings: 4–6
Time: 30 minutes

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken and soup pages.

Rotisserie Chicken, Mushroom & Spinach Soup