Rotisserie Chicken Mushroom Soup Recipe

Introduction

This Rotisserie Chicken Mushroom Soup is a comforting and flavorful way to use up leftover chicken. Creamy, savory, and packed with tender mushrooms, it’s perfect for a cozy dinner or lunch that comes together quickly.

Ingredients

• 2 cups shredded rotisserie chicken
• 8 oz fresh mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Step 1: In a large pot over medium heat, add olive oil and chopped onions. Sauté until the onions become translucent, about 3 to 4 minutes.
2. Step 2: Stir in the minced garlic and sliced mushrooms. Cook for 5 to 7 minutes until the mushrooms turn golden brown.
3. Step 3: Pour in the vegetable broth and add the shredded rotisserie chicken. Gently stir to combine all ingredients.
4. Step 4: Reduce the heat slightly, then stir in the heavy cream, fresh thyme, salt, and pepper. Let the soup simmer for about 10 minutes to develop the flavors.
5. Step 5: Taste the soup and adjust the seasoning with salt and pepper as needed before serving.
6. Step 6: Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired. Serve warm.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or use milk, but keep in mind the soup will be less rich.
• Try adding fresh parsley or a squeeze of lemon juice before serving for a bright, fresh finish.
• Use cremini mushrooms for a deeper, earthier flavor, or button mushrooms for a milder taste.
• For a thicker soup, stir in a tablespoon of flour or cornstarch mixed with a little water before adding the broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of rotisserie chicken?

Yes, you can use cooked chicken breast or any cooked leftover chicken. Just shred it into bite-sized pieces and add it at the same step.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream for a dairy-free version that remains creamy and delicious.

Rotisserie Chicken Mushroom Soup Recipe

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★★★★★

4.9 from 123 reviews

This comforting Rotisserie Chicken Mushroom Soup is a creamy and hearty dish that combines tender shredded rotisserie chicken with earthy mushrooms, aromatic onions, and garlic, all simmered in a flavorful vegetable broth and finished with rich heavy cream and fresh thyme. Perfect for a cozy meal any day of the week.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Soup Base

• 2 cups shredded rotisserie chicken
• 8 oz fresh mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth

Dairy & Seasonings

• 1 cup heavy cream (or half-and-half)
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt and pepper to taste

Cooking Oil

• 1 tbsp olive oil

Instructions

1. Sauté Aromatics: In a large pot over medium heat, heat olive oil. Add the chopped onions and sauté until they become translucent, about 3-4 minutes, allowing their natural sweetness to develop.
2. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue to cook, stirring occasionally, until the mushrooms are golden brown and any released liquid has evaporated, about 5-7 minutes.
3. Stir In Broth and Chicken: Pour in the vegetable broth, then add the shredded rotisserie chicken. Gently stir to combine all the ingredients thoroughly in the pot.
4. Add Cream and Seasonings: Reduce the heat slightly to prevent boiling. Stir in the heavy cream, fresh thyme, salt, and pepper. Let the soup simmer gently for about 10 minutes to meld the flavors together.
5. Taste Test: Before serving, taste the soup and adjust the seasoning with additional salt and pepper if needed to ensure balanced flavor.
6. Serve Up Your Creation: Ladle the soup into bowls and garnish with extra thyme leaves or a sprinkle of cracked black pepper if desired. Enjoy warm for a soothing meal.

Notes

• You can substitute the heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
• Use fresh thyme for the best flavor, but dried thyme works well in a pinch.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
• For added texture, consider topping with toasted bread crumbs or a sprinkle of grated Parmesan cheese.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, easy stovetop soup, comfort food, quick dinner