Rotisserie Chicken Soup Recipe

Introduction

This comforting mushroom soup combines tender rotisserie chicken with earthy mushrooms and a creamy broth. It’s a quick and satisfying dish perfect for cozy evenings or when you need a flavorful meal in no time.

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

1. Step 1: In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent, about 3-4 minutes.
2. Step 2: Stir in minced garlic and sliced mushrooms. Cook until mushrooms are golden brown, about 5-7 minutes.
3. Step 3: Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
4. Step 4: Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let the soup simmer for about 10 minutes.
5. Step 5: Taste and adjust seasoning as needed. Serve hot, garnished with extra thyme or cracked pepper if desired.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• Try adding a splash of white wine when sautéing mushrooms for extra depth.
• Use half-and-half instead of heavy cream for a lighter soup.
• Add cooked wild rice or barley for a heartier texture.
• Fresh thyme adds brightness, but dried thyme works well in a pinch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. Avoid freezing as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the rotisserie chicken and use vegetable broth for a delicious vegetarian version.

Can I prepare this soup in advance?

Absolutely. You can make the soup a day ahead and store it in the refrigerator. Reheat gently before serving to preserve the creamy texture.

Rotisserie Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

This hearty and comforting Mushroom Soup combines tender shredded rotisserie chicken with fresh mushrooms and aromatic herbs, simmered in a creamy vegetable broth for a rich and satisfying meal. Perfect for a cozy dinner with its blend of savory flavors and smooth texture.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 oz fresh mushrooms (button or cremini), sliced
• 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

Protein

• 2 cups shredded rotisserie chicken

Instructions

1. Sauté onions: In a large pot over medium heat, add olive oil and the chopped onions. Cook, stirring occasionally, until the onions become translucent and soft, about 3-4 minutes.
2. Cook mushrooms and garlic: Add minced garlic and sliced mushrooms to the pot. Continue cooking, stirring until the mushrooms release their moisture and become golden brown, approximately 5-7 minutes.
3. Add broth and chicken: Pour in the low-sodium vegetable broth and add the shredded rotisserie chicken. Stir gently to combine all ingredients evenly.
4. Simmer with cream and thyme: Reduce the heat slightly, then stir in the heavy cream, fresh thyme, salt, and pepper. Let the soup simmer gently for about 10 minutes to meld the flavors and heat through.
5. Adjust seasoning and serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with extra thyme or cracked black pepper for enhanced flavor and presentation.

Notes

• For a lighter soup, substitute heavy cream with half-and-half or a non-dairy cream alternative.
• Use low-sodium broth to control salt levels, especially for low sodium diets.
• Fresh thyme adds a better aromatic flavor, but dried thyme works well as a substitute.
• To make this soup vegetarian, omit the chicken and use only vegetable broth.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Mushroom Soup, Chicken Mushroom Soup, Creamy Mushroom Soup, Easy Soup Recipe, Comfort Food