There’s something undeniably comforting about a warm bowl of soup, especially when it’s loaded with tender rotisserie chicken and earthy mushrooms. I first stumbled upon this delightful Rotisserie Chicken Mushroom Soup during a chilly weeknight when I craved something hearty yet simple. This recipe combines the ease of pre-cooked chicken with fresh ingredients, making it an ideal choice for busy weeknights or a cozy family brunch. What sets it apart is its rich, creamy texture complemented by the distinct flavors of garlic and thyme, making it a favorite among both kids and adults.
Why cook this at home
You’ll instantly appreciate the blend of convenience and taste in this soup. Using shredded rotisserie chicken cuts down on prep time without sacrificing flavor, making it a fantastic option for anyone looking to whip up a quick yet satisfying meal. This dish is not only budget-friendly but also versatile enough for any occasion—whether it’s a laid-back dinner, holiday gatherings, or simply those days when you need a little comfort in a bowl.
"This soup is my go-to on busy nights! It’s rich and satisfying, yet so easy to make. My kids can’t get enough of it!" – Happy Home Cook
Step-by-step overview
Making Rotisserie Chicken Mushroom Soup is simpler than you might think! Here’s a quick breakdown of how things come together:
- Sauté onions, garlic, and mushrooms to build a flavorful base.
- Incorporate the rotisserie chicken and broth, allowing the flavors to meld.
- Stir in the cream and seasonings for a delicious finishing touch.
- Simmer until everything is hot and bubbly, then serve!
This straightforward process makes it perfect for both novice and seasoned home chefs looking to create a comforting dish.
What you’ll need
To whip up this delightful soup, you’ll gather a few key 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
If you’re short on time, feel free to substitute the heavy cream with half-and-half for a lighter option, or even coconut milk for a dairy-free twist!
Directions to follow
Sauté Aromatics: Begin by heating olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Add Garlic and Mushrooms: Toss in the minced garlic and sliced mushrooms. Cook until the mushrooms are golden brown, which usually takes about 5-7 minutes.
Stir In Broth and Chicken: Gently pour in the vegetable broth, then add the shredded rotisserie chicken. Mix everything together thoroughly to combine.
Add Cream and Seasonings: Lower the heat slightly, and stir in the heavy cream, fresh thyme, salt, and pepper. Let the soup simmer for about 10 minutes to enhance the flavors.
Taste Test: Adjust your seasoning as needed before serving to ensure perfect flavor.
Serve Up Your Creation: Ladle the soup into bowls, garnishing with extra thyme or cracked pepper for that visual appeal.
Best ways to enjoy it
This Rotisserie Chicken Mushroom Soup is delightful on its own, but why not elevate it? Serve it with a warm crusty bread or a fresh garden salad on the side for a complete meal. For a fun twist, consider adding a dollop of sour cream or a sprinkle of shredded cheese on top. Pair it with a light white wine to round out your dining experience or even a hot apple cider for those cooler days.
How to store & freeze
Leftovers? No problem! To preserve your delicious soup, let it cool completely before storing it in an airtight container in the fridge, where it will last for up to 3-4 days. If you want to keep it longer, this soup freezes beautifully. Pour it into freezer-safe bags or containers, and it can last up to 2-3 months. Just remember to label and date your storage containers!
Helpful cooking tips
- For a richer flavor, consider roasting the mushrooms and onions before adding them to the soup.
- If you’re low on time, try using frozen pre-chopped onions and mushrooms to make prep even quicker.
- Taste as you go! Adjust the seasonings, especially the thyme and pepper, to suit your preferences.
Creative twists
Feeling adventurous? Here are some variations to consider:
- Asian-inspired: Add soy sauce and sesame oil for an umami kick, serve with a sprinkle of green onions.
- Spicy: Toss in some red pepper flakes or diced jalapeños for a bit more heat.
- Herbed: Mix in fresh parsley or dill along with the thyme for an extra layer of flavor.
Common questions
What is the prep time for this soup?
Prep time is minimal; expect about 10-15 minutes to chop ingredients and gather everything together.
Can I use different types of chicken?
Absolutely! Any cooked chicken or even turkey would be delicious in this soup. Just shred it to keep the texture consistent.
Can I make it dairy-free?
Yes, substituting the heavy cream with coconut milk or a non-dairy creamer will yield excellent results while keeping it dairy-free.
With its warmth, flavor, and easy preparation, this Rotisserie Chicken Mushroom Soup is bound to be a hit at your table. Happy cooking!
Print
Rotisserie Chicken Mushroom Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting bowl of warm soup loaded with tender rotisserie chicken and earthy mushrooms, perfect for busy weeknights or a cozy brunch.
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
- Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms; cook until golden brown, about 5-7 minutes.
- Pour in the vegetable broth and add the shredded rotisserie chicken. Mix well.
- Lower the heat, stir in heavy cream, thyme, salt, and pepper. Let simmer for about 10 minutes.
- Taste and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with extra thyme or cracked pepper.
Notes
For a richer flavor, consider roasting the mushrooms and onions before adding them to the soup. Adjust seasoning to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg