Rotisserie Chicken Mushroom Soup Recipe

Introduction

This rotisserie chicken mushroom soup is a comforting and creamy dish that’s quick to prepare using store-bought rotisserie chicken. With tender mushrooms, fresh thyme, and a rich broth, it’s perfect for a cozy meal any day of the week.

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, heat the olive oil and add the chopped onion. Sauté until the onions are translucent, about 3 to 4 minutes.
2. Step 2: Add the minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms turn golden brown, about 5 to 7 minutes.
3. Step 3: Pour in the vegetable broth and add the shredded rotisserie chicken. Stir gently to combine all the ingredients.
4. Step 4: Reduce the heat slightly and stir in the heavy cream, fresh thyme, salt, and pepper. Let the soup simmer for about 10 minutes to develop flavor.
5. Step 5: Taste the soup and adjust seasoning with additional salt and pepper if needed before serving.
6. Step 6: Ladle the soup into bowls and garnish with extra thyme or cracked pepper if you like.

Tips & Variations

• For a lighter version, substitute half-and-half or milk in place of the heavy cream.
• Try adding a splash of white wine after cooking the mushrooms for extra depth of flavor.
• Use fresh herbs like parsley or tarragon as an alternative garnish to thyme.
• Cook the mushrooms well to bring out their nutty flavor and avoid a watery soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. You can also freeze the soup 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, cooked shredded chicken breast works well if you prefer to cook your own chicken or avoid store-bought rotisserie chicken.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or your favorite non-dairy milk to keep the creaminess without dairy.

Rotisserie Chicken Mushroom Soup Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

This Rotisserie Chicken Mushroom Soup is a creamy, comforting dish that combines tender shredded rotisserie chicken with sautéed mushrooms, onions, and garlic in a flavorful vegetable broth. Enhanced with fresh thyme and finished with rich heavy cream, this soup is perfect for a cozy meal any day of the week.

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

Ingredients

Scale 1x2x3x

Main 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. Sauté Aromatics: In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent, about 3-4 minutes, to develop a flavorful base.
2. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are golden brown and tender, approximately 5-7 minutes, stirring occasionally.
3. Stir In Broth and Chicken: Pour in the vegetable broth and add the shredded rotisserie chicken. Mix gently to combine all the ingredients evenly in the pot.
4. Add Cream and Seasonings: Reduce the heat slightly and stir in heavy cream, fresh thyme, salt, and pepper. Let the soup simmer for about 10 minutes to allow flavors to meld together.
5. Taste Test: Sample the soup and adjust the seasoning with extra salt and pepper if necessary to balance the flavors.
6. Serve Up Your Creation: Ladle the hot soup into bowls and garnish with additional fresh thyme or cracked pepper as desired. Serve immediately and enjoy.

Notes

• For a lighter option, substitute heavy cream with half-and-half.
• You can vary the mushrooms by using shiitake or portobello for different flavors.
• If you prefer a thicker soup, let it simmer for a few extra minutes uncovered.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, easy soup recipe, comfort food