Mediterranean Rotisserie Chicken Mushroom Soup

Mediterranean Rotisserie Chicken Mushroom Soup

Mediterranean Rotisserie Chicken Mushroom Soup is a hearty, nourishing soup that’s perfect for using leftover rotisserie chicken in a fresh and flavorful way. Earthy mushrooms pair beautifully with tender chicken, while herbs like oregano and thyme bring a Mediterranean twist. A splash of lemon and a sprinkle of feta brighten the dish, making it both comforting and vibrant.

This easy, one-pot recipe comes together in under 40 minutes and is perfect for a cozy lunch or weeknight dinner.

Time Required:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

For the Soup Base:

1 tablespoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (cremini, button, or mixed mushrooms)

4 cups low-sodium chicken broth

2 cups shredded rotisserie chicken (skin removed)

½ cup cooked orzo, couscous, or rice (optional for extra heartiness)

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon black pepper

Salt, to taste

1 bay leaf

For the Mediterranean Finish:

Juice of 1 lemon (about 2 tablespoons)

2 tablespoons fresh parsley or dill, chopped

¼ cup crumbled feta cheese (optional)

Extra olive oil for drizzling (optional)

Instructions:

Sauté the Aromatics and Mushrooms:

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the onion and cook for 3–4 minutes until soft.

Stir in the garlic and cook for 30 seconds, then add the mushrooms.

Sauté for 5–6 minutes until mushrooms are golden and tender.

Simmer the Soup:

Pour in the chicken broth, then add the rotisserie chicken, oregano, thyme, black pepper, bay leaf, and salt to taste.

Bring to a boil, then reduce heat to low and simmer for 10–12 minutes.

Add Optional Grains:

Stir in the cooked orzo, couscous, or rice if using, and cook for 2 minutes more to heat through.

Finish with Mediterranean Flavors:

Turn off the heat. Stir in the lemon juice and fresh parsley or dill.

Taste and adjust salt, pepper, or lemon as needed.

Serve:

Ladle into bowls and top with crumbled feta and a drizzle of olive oil if desired.

Serve with pita bread, crusty bread, or a side salad.

Serving Suggestions:

Pair with hummus and warm pita for a light Mediterranean meal.

Serve alongside a Greek salad or roasted vegetables.

Enjoy as a quick weeknight dinner or meal prep lunch.

Tips & Variations

Tips:

Use Mixed Mushrooms for Depth:
Combine cremini, shiitake, oyster, or white button mushrooms for richer flavor and texture.

Deglaze for Extra Flavor:
After sautéing the mushrooms, you can deglaze the pan with a splash of white wine or lemon juice to lift the browned bits from the bottom—this adds depth to the broth.

Shred Chicken by Hand:
Pull the rotisserie chicken into bite-sized shreds by hand for the best texture instead of chopping it, which can make the pieces too small or mushy.

Cook Orzo or Rice Separately:
To prevent grains from becoming too soft or soaking up too much broth in leftovers, cook orzo or rice separately and add it to each serving just before eating.

Add Greens for a Nutrient Boost:
Stir in a handful of spinach, kale, or Swiss chard during the last 2 minutes of cooking for extra color and vitamins.

Variations:

Creamy Version:
Stir in ½ cup of Greek yogurt or a splash of cream at the end for a richer, creamier soup while keeping it Mediterranean.

Avgolemono-Inspired:
For a Greek-style finish, whisk together 1 egg and the lemon juice, then slowly stir in a ladle of hot broth to temper it. Stir this mixture back into the soup for a creamy, silky texture (remove from heat first).

Vegan Option:
Use vegetable broth and swap the chicken for chickpeas or white beans. Skip the feta or use a vegan cheese substitute.

Spicy Kick:
Add red pepper flakes, Aleppo pepper, or a dollop of harissa paste for a hint of heat.

Herb Variations:
Try fresh mint, basil, or oregano along with parsley or dill for a variety of Mediterranean herb flavors.

Swap the Grains:
Use farro, barley, quinoa, or bulgur instead of orzo or rice for a heartier soup.

Q&A

Q: Can I use leftover homemade chicken instead of rotisserie chicken?
A: Yes! Any cooked chicken—grilled, baked, or poached—works well in this recipe. Just shred or chop it and add it in step 2.

Q: What mushrooms are best for this soup?
A: Cremini mushrooms are ideal because they’re flavorful and hold their texture. You can also mix in shiitake, oyster, or white button mushrooms for variety.

Q: How do I prevent the orzo from getting mushy in leftovers?
A: Cook the orzo, rice, or couscous separately and add it just before serving. If already combined, store leftovers with extra broth on the side and reheat gently.

Q: Can I make this soup dairy-free?
A: Absolutely! Just skip the feta cheese garnish and avoid adding cream or yogurt. The soup will still be flavorful from the mushrooms, lemon, and herbs.

Q: Is this soup freezer-friendly?
A: Yes, but for best results, freeze it without the orzo or grains to avoid texture changes. Add fresh or cooked grains when reheating.

Nutrition Facts

(Per Serving – based on 4 servings with orzo and feta)

Calories: 310

Protein: 27g

Total Fat: 14g

Saturated Fat: 4g

Carbohydrates: 18g

Fiber: 2g

Sugar: 3g

Sodium: 550mg

Cholesterol: 75mg

Note: Nutrition varies depending on the grain used and whether cheese is included.

Conclusion:

Mediterranean Rotisserie Chicken Mushroom Soup is a simple, satisfying meal that combines the earthiness of mushrooms with tender shredded chicken and bright Mediterranean flavors like lemon, oregano, and feta. It’s an easy way to transform leftover rotisserie chicken into a fresh, nourishing dish in under 40 minutes. This soup is perfect for busy weeknights, meal prep, or when you need something warm and comforting without being heavy.

 

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