Name: Rotisserie Chicken Mushroom Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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Introduction

Warm your soul with this comforting Rotisserie Chicken Mushroom Soup, bursting with rich flavors and heartwarming aromas. This easy-to-make dish features tender rotisserie chicken, earthy mushrooms, and creamy goodness, making it perfect for chilly nights or unexpected guests. Gather around the table and enjoy a bowl of love that the whole family will cherish.

A close-up of a creamy soup in a white bowl, featuring a thick light beige broth mixed with dark green spinach leaves and slices of brown mushrooms scattered on top and within the soup. The surface of the soup has a smooth, slightly glossy texture, with visible specks of herbs and spices evenly spread throughout. The bowl sits on a white marbled surface, adding a clean and bright background to the warm, rich tones of the soup. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent, about 3-4 minutes.
Step 2: Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown and have released their moisture, about 5-7 minutes.
Step 3: Pour in the vegetable broth and add shredded rotisserie chicken. Mix gently to combine and allow flavors to meld.
Step 4: Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let the soup simmer quietly for about 10 minutes.
Step 5: Taste and adjust seasoning as needed before serving.
Step 6: Ladle the hot soup into bowls. Garnish with extra thyme or freshly cracked pepper if desired. Serve immediately with crusty bread for dipping.

Tips & Variations

Use fresh herbs like thyme or parsley for added brightness.
Avoid overcooking mushrooms; they should be tender but not mushy.
Substitute half-and-half for heavy cream to lighten the soup slightly.
Try adding other vegetables like carrots or celery for more depth.
For a richer flavor, splash a little white wine while sautéing the mushrooms.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to maintain the soup’s flavor and texture. This soup can also be frozen for up to three months; thaw thoroughly before reheating.

How to Serve

The image shows a bowl of creamy soup filled with several layers of sliced mushrooms and chopped green herbs, all mixed in a thick, pale beige broth with visible specks of seasoning. The mushrooms vary in size and are light brown with darker edges, floating evenly throughout the creamy soup, while the green herbs add small pops of color on top and amidst the broth. The bowl is white and sits on a white marbled surface, enhancing the warm and inviting look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie?

Yes, but you’ll need to cook the chicken thoroughly before adding it into the soup to ensure it is safe to eat and tender.

How long does this soup last in the fridge?

It stays fresh for up to three days in an airtight container when refrigerated promptly after cooling.

Can I freeze this rotisserie chicken mushroom soup?

Yes, you can freeze it for up to three months. Be sure to thaw it fully in the refrigerator before reheating gently on the stove.