Rotisserie Chicken Mushroom Soup

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This Rotisserie Chicken Mushroom Soup takes the convenience of store-bought rotisserie chicken and combines it with earthy mushrooms, aromatic herbs, and a creamy broth to create a hearty and satisfying soup. Perfect for busy weeknights or cozy dinners, this recipe is quick to prepare yet packed with rich flavors. Whether you’re looking to use up leftover chicken or craving a bowl of warm, comforting goodness, this soup is sure to become a family favorite. Let’s whip up this creamy, savory dish and enjoy every spoonful!

Why You’ll Love This Recipe

  • Quick & Easy: Uses pre-cooked rotisserie chicken to save time without sacrificing flavor.
  • Comfort in a Bowl: Creamy, hearty, and loaded with wholesome ingredients.
  • Versatile: Customize with your favorite veggies, herbs, or spices.
  • Meal Prep Friendly: Makes excellent leftovers and freezes beautifully for future meals.

Ingredients You’ll Need

For the Soup:

  • 2 tbsp unsalted butter (or olive oil for a lighter option)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced (cremini, button, or shiitake work well)
  • 3–4 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 cups shredded rotisserie chicken
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: 1 cup frozen peas or diced potatoes for extra heartiness

For Garnish (Optional):

  • Fresh parsley, chopped
  • Crusty bread or crackers for serving

Step-by-Step Instructions

1. Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the diced onion and sauté for 3–4 minutes, or until softened and translucent.
  3. Stir in the minced garlic and cook for 1 minute, until fragrant.

2. Cook the Mushrooms

  1. Add the sliced mushrooms to the pot and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
  2. Season with a pinch of salt and pepper to enhance the mushroom flavor.

3. Build the Soup Base

  1. Pour in the chicken broth and add the diced carrots, celery, thyme, and bay leaf. Stir to combine.
  2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10–15 minutes, or until the vegetables are tender.


 

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