Rotisserie Chicken & Mushroom Soup
This Rotisserie Chicken & Mushroom Soup is a rich, hearty, and comforting dish that makes the most of store-bought rotisserie chicken for a quick yet flavorful meal. Earthy mushrooms, aromatic herbs, and a creamy broth combine to create a deliciously satisfying soup that is perfect for cozy nights or a nourishing meal. The best part? It comes together in under 40 minutes!
Preparation & Cooking Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Ingredients
Main Ingredients
2 cups shredded rotisserie chicken (skin removed)
8 oz cremini or white mushrooms, sliced
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
Seasonings & Liquids
1/2 tsp dried thyme (or 1 tsp fresh thyme)
1/2 tsp dried oregano
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
4 cups chicken broth
1 cup milk or half-and-half (for creaminess)
1/2 cup heavy cream (optional, for extra richness)
1 tbsp all-purpose flour (or cornstarch for a gluten-free option)
Garnish
1 tbsp chopped fresh parsley
Grated Parmesan cheese (optional)
Instructions
Step 1: Saute the Vegetables
1. Heat olive oil and butter in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery, and saute for 3-4 minutes until softened.
3. Stir in the mushrooms and cook for another 5 minutes, allowing them to release their juices.
Step 2: Build the Base
4. Sprinkle in the flour, stirring constantly for 1 minute to coat the vegetables and eliminate the raw flour taste.
5. Slowly pour in the chicken broth, stirring well to dissolve the flour and create a smooth consistency.
Step 3: Simmer the Soup
6. Add the shredded rotisserie chicken, thyme, oregano, salt, and black pepper.
7. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Step 4: Add the Creaminess
8. Stir in the milk (or half-and-half) and heavy cream (if using).
9. Cook for another 5 minutes, stirring occasionally.
Step 5: Final Touches & Serve
10. Taste and adjust seasoning if needed.
11. Garnish with fresh parsley and Parmesan cheese (if using).
12. Serve hot with crusty bread or a side salad.
Notes & Tips
Use High-Quality Chicken Broth: A good broth enhances the soup’s flavor—homemade or low-sodium store-bought works best.
Make It Dairy-Free: Substitute milk and cream with unsweetened coconut milk or almond milk.
Thicker Soup Option: Increase the flour to 2 tbsp or mash some of the vegetables before adding the chicken.
Mushroom Variety: For a deeper flavor, use shiitake, portobello, or a mix of wild mushrooms.
Meal Prep Friendly: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Frequently Asked Questions (FAQs)
1. Can I store leftovers?
Yes! Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
2. Can I use raw chicken instead of rotisserie?
Absolutely! Use 2 raw chicken breasts or thighs, simmer them in the broth until cooked (about 20 minutes), then shred them and return them to the soup.
3. What’s the best way to reheat this soup?
Reheat on the stovetop over medium heat until warm. If reheating from frozen, thaw overnight in the fridge first.
4. Can I make this in a slow cooker?
Yes! Add all ingredients (except milk and cream) to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in the dairy at the end.
5. What goes well with this soup?
Serve with crusty bread, garlic toast, a simple green salad, or a grilled cheese sandwich for a complete meal.
This Rotisserie Chicken & Mushroom Soup is a flavorful, easy, and comforting dish that comes together quickly. It’s perfect for meal prep, family dinners, or whenever you crave a cozy bowl of soup. Enjoy!