Rotisserie chicken mushroom soup is a delightful blend of flavors and textures that warms both the body and soul. This comforting dish is perfect for chilly evenings or when you’re in need of a quick, nourishing dinner. It’s special because it makes use of juicy, pre-cooked rotisserie chicken, elevating a simple soup into something extraordinary with minimal effort. Picture this: a creamy broth brimming with tender chicken, earthy mushrooms, and aromatic herbs, all coming together in one pot. It’s simplicity at its finest, allowing you to spend more time enjoying your meal and less time slaving away in the kitchen.
Why You’ll Love This Recipe
Making rotisserie chicken mushroom soup is not just about ease—it’s about creating something delicious that brings everyone to the table. This recipe shines with its comforting qualities and budget-friendly ingredients. Plus, it’s a foolproof way to get your family’s kids and picky eaters to enjoy a hearty meal.
“Best chicken soup I’ve ever made! So creamy and full of flavor. Will definitely be making this again!”
How to Make Rotisserie Chicken Mushroom Soup
Crafting this flavorful soup is a breeze. Start by sautéing aromatic vegetables like onions and garlic, then toss in fresh mushrooms to give it depth. You’ll then combine these with low-sodium vegetable broth and juicy shredded rotisserie chicken, followed by a splash of creamy goodness. The process is as straightforward as it is satisfying!
Gather These Items
- 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
Substitution Tips: You can swap the heavy cream for coconut milk for a lighter or dairy-free version, or use a mix of chicken broth if you want a more robust chicken flavor.
Directions
- Sauté the Aromatics: In a large pot over medium heat, pour in the olive oil and add the chopped onions. Cook until they turn translucent, about 3-4 minutes.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking until the mushrooms are golden brown, which should take about 5-7 minutes.
- Stir In Broth and Chicken: Next, pour in the vegetable broth and gently mix in the shredded rotisserie chicken.
- Add Cream and Seasonings: Lower the heat slightly, and incorporate the heavy cream, fresh thyme, salt, and pepper. Allow the mixture to simmer for approximately 10 minutes.
- Taste Test: Before serving, taste your soup and adjust the seasoning to your liking.
- Serve Up Your Creation: Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.
Best Ways to Enjoy It
When it comes to enjoying this comforting soup, consider pairing it with a crispy side salad for crunch. Garlic bread or toasted baguette slices make for excellent accompaniments, perfect for dipping. On a cozy night, a sprinkle of grated parmesan on top can add a delightful finish.
Storage and Reheating Tips
To keep leftover soup fresh, store it in an airtight container in the fridge for up to 4 days. If you want to save it longer, freezing is an option; simply let the soup cool completely before transferring it to freezer-safe bags. It can be stored in the freezer for about 2-3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stove over medium heat until warmed through.
Pro Tips
- Enhance Flavor: For added depth, consider throwing in a splash of white wine while sautéing the mushrooms for an exciting twist.
- Make it Smooth: If you prefer a creamier texture, use an immersion blender to puree half of the soup for a silky finish.
- Meal Prep: This soup is perfect for meal prep—make a big batch on Sundays and enjoy it throughout the week!
Creative Twists
Don’t hesitate to experiment with ingredients! Add diced carrots or celery for extra veggies, or throw in a handful of spinach or kale for a nutritional boost. For those who enjoy a bit of heat, a pinch of red pepper flakes can spice things up. You could also swap out the thyme for fresh dill or rosemary to explore new flavor profiles.
Common Questions
Can I use cooked chicken instead of rotisserie chicken?
Absolutely! Any cooked chicken works well, just ensure it’s shredded or cubed.
How can I make this soup dairy-free?
Simply replace the heavy cream with coconut milk or a cashew cream for a dairy-free alternative that still delivers a creamy texture.
Can I freeze the soup?
Yes, this soup freezes beautifully! Just be sure to let it cool and store it in airtight containers or freezer bags for future enjoyment.
More comforting soup recipes
How to use rotisserie chicken in recipes
Rotisserie Chicken Mushroom Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy and comforting rotisserie chicken mushroom soup brimming with tender chicken, earthy mushrooms, and aromatic herbs. Perfect for chilly evenings or quick dinners.
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
- In a large pot over medium heat, pour in the olive oil and add the chopped onions. Cook until they turn translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms. Continue cooking until the mushrooms are golden brown, approximately 5-7 minutes.
- Pour in the vegetable broth and gently mix in the shredded rotisserie chicken.
- Lower the heat and incorporate the heavy cream, fresh thyme, salt, and pepper. Allow the mixture to simmer for about 10 minutes.
- Before serving, taste your soup and adjust the seasoning to your liking.
- Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
This soup can be made lighter by swapping heavy cream for coconut milk. Great for meal prep; store leftovers in the fridge for up to 4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg