Rotisserie Chicken Mushroom Soup Recipe

Why You’ll Love This Recipe

Rotisserie Chicken Mushroom Soup is a comforting and flavorful dish that comes together quickly thanks to the convenience of pre-cooked chicken. With hearty mushrooms, tender shredded rotisserie chicken, and a savory broth infused with herbs and garlic, this soup is perfect for cozy nights, meal prepping, or when you need a satisfying meal in a hurry. It’s rich, nourishing, and easy to customize.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rotisserie chicken (shredded)cooked mushrooms (cremini or button)sliced carrotsdiced onionminced garliccelery stalksbutter or olive oilchicken broth or stockheavy cream (optional for creaminess)bay leafthyme (fresh or dried)salt and pepperfresh parsley (for garnish)

directions

In a large pot or Dutch oven, heat butter or olive oil over medium heat.

Add the diced onion, carrots, and celery. Cook until vegetables are softened, about 5-6 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown.

Pour in the chicken broth and bring the mixture to a simmer.

Add the shredded rotisserie chicken, bay leaf, and thyme. Season with salt and pepper to taste.

Simmer for 15-20 minutes to let the flavors meld together.

(Optional) Stir in the heavy cream for a creamy texture and heat through without boiling.

Remove bay leaf before serving.

Garnish with fresh parsley and serve hot.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Add a handful of cooked wild rice or noodles for a heartier soup.

Use coconut milk instead of cream for a dairy-free version.

Incorporate spinach or kale for added greens and nutrition.

Add a dash of white wine during the sauté step for extra depth.

Use a mix of mushroom varieties for a more complex flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat until warmed through, or microwave in 1-minute intervals, stirring between.For longer storage, freeze in a freezer-safe container for up to 2 months.Thaw in the fridge overnight before reheating.

FAQs

Can I use raw chicken instead of rotisserie?

Yes, but you’ll need to cook it beforehand. Rotisserie saves time and adds flavor.

What kind of mushrooms are best?

Cremini, white button, or baby bella mushrooms all work well.

Is this soup gluten-free?

Yes, as long as your broth is gluten-free and you skip any noodles with gluten.

Can I make it in a slow cooker?

Yes. Sauté the veggies and mushrooms first, then transfer all ingredients to the slow cooker and cook on low for 4-5 hours.

How can I thicken the soup?

Add a slurry of cornstarch and water or use a bit more cream.

Is the cream necessary?

No, it’s optional. The soup is delicious both creamy and brothy.

Can I add potatoes?

Absolutely—dice and add them in with the carrots and celery.

How do I make it spicy?

Add crushed red pepper flakes or a diced jalapeño when sautéing the vegetables.

Can I prep this ahead?

Yes, this soup stores and reheats beautifully for meal prep.

What herbs go best?

Thyme, bay leaf, and parsley are classic. Rosemary or tarragon also work well.

Conclusion

Rotisserie Chicken Mushroom Soup is a hearty, soul-warming dish that makes the most of simple ingredients and minimal prep. With savory chicken, earthy mushrooms, and a rich broth, it’s the perfect meal for chilly evenings or busy weekdays. Make a batch today and enjoy the comforting flavors all week long.

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