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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
Cook Time 30 minutes
Total Time 45 minutes
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.