Yossi Arefi
Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
1 prepared rotisserie chicken
1 tablespoon olive oil
1 medium onion, thinly sliced
1/2 cup sliced shiitake mushrooms
2 garlic cloves, finely chopped
1 1" piece ginger, peeled, chopped
2 quarts low-sodium chicken broth
1/2 teaspoon cayenne pepper
2 cups baby spinach
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Lime wedges (for serving)
Preparation
Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add garlic and ginger and cook, stirring often, 2 minutes; season with salt and pepper. Add shredded chicken, broth, and cayenne and bring to a boil. Add spinach and divide soup among bowls. Top with scallions and serve lime wedges alongside for squeezing over.
Nutrition Per Serving
Calories (kcal) 470 Fat (g) 12 Saturated Fat (g) 3 Cholesterol (mg) 205 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 16 Sodium (mg) 1510
