Rotisserie Chicken and Mushroom Soup

why make this recipe

Rotisserie Chicken and Mushroom Soup is a comforting and delicious dish that combines the savory flavors of chicken with the earthiness of mushrooms. It’s not only easy to make but also a great way to use leftover rotisserie chicken. This soup is perfect for a cozy family dinner, a quick lunch, or even a meal prep option for the week. Its creamy texture and rich taste make it a satisfying choice that everyone will love.

how to make Rotisserie Chicken and Mushroom Soup

Ingredients

• 1 rotisserie chicken, shredded
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic and sliced mushrooms; cook until mushrooms are tender.
3. Stir in shredded rotisserie chicken and chicken broth. Bring to a simmer.
4. Reduce heat and add heavy cream; stir well.
5. Season with salt and pepper to taste.
6. Let the soup simmer for an additional 10 minutes.
7. Garnish with fresh parsley before serving. Enjoy warm.

how to serve Rotisserie Chicken and Mushroom Soup

Serve this soup warm in bowls. You can add a slice of crusty bread on the side for dipping or enjoy it with a fresh salad. For a little extra flavor, sprinkle some grated parmesan cheese or croutons on top.

how to store Rotisserie Chicken and Mushroom Soup

If you have leftovers, let the soup cool to room temperature and store it in an airtight container. It can be kept in the refrigerator for up to three days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container and it will last for up to three months.

tips to make Rotisserie Chicken and Mushroom Soup

• For a thicker soup, you can add a cornstarch slurry (mix equal parts cornstarch and water) to the soup when you add the heavy cream.
• Feel free to switch out the mushrooms for your favorite variety, such as shiitake or cremini, for a different flavor.
• Adding some fresh herbs like thyme or rosemary can enhance the taste even further.

variation

You can turn this soup into a more hearty dish by adding vegetables like carrots or celery. Another variation is to make it a spicy chicken soup by adding red pepper flakes or diced jalapeños.

FAQs

Can I use leftover chicken instead of rotisserie chicken?
Yes, any leftover cooked chicken will work perfectly in this soup.

Can I make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative.

How can I make the soup gluten-free?
Simply ensure that the chicken broth you use is gluten-free, which most brands are, and you should be all set!

Rotisserie Chicken and Mushroom Soup

This comforting Rotisserie Chicken and Mushroom Soup is a hearty and flavorful meal perfect for a quick weeknight dinner. It combines tender rotisserie chicken with earthy mushrooms in a rich, savory broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 cups Rotisserie chicken shredded
• 8 oz Cremini mushrooms sliced
• 6 cups Chicken broth
• 1 tbsp Olive oil
• 1 medium Onion chopped
• 2 medium Carrots diced
• 2 Celery stalks diced
• 2 cloves Garlic minced
• 2 tbsp All-purpose flour
• 1 tsp Dried thyme
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Method

 

Preparation

1. Heat olive oil in a large pot or Dutch oven over medium heat, then add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Stir in minced garlic and sliced mushrooms, cooking for another 3-5 minutes until mushrooms release their liquid and soften.
3. Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.

Cooking

1. Gradually pour in chicken broth, whisking constantly to prevent lumps, then add shredded chicken, dried thyme, bay leaf, salt, and pepper.
2. Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.
3. Remove the bay leaf before serving and taste, adjusting seasonings as needed.

Serving

1. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired, before serving immediately.

Notes

For a creamier soup, stir in 1/4 cup heavy cream or milk at the end, just before serving. Garnish with fresh parsley for added freshness.