Description
This Rotisserie Chicken & Mushroom Soup is a creamy, comforting soup recipe made with shredded rotisserie chicken, hearty mushrooms, and aromatic vegetables. It’s perfect for a cozy weeknight dinner or easy meal prep, with rich flavors that come together in just 30 minutes. Ideal for fall, winter, and year-round soup cravings.
Ingredients
2 cups shredded rotisserie chicken
2 tablespoons olive oil or butter
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, diced
8 ounces baby bella mushrooms, sliced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
Instructions
1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
2. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
3. Add minced garlic and sauté for another minute until fragrant.
4. Add sliced mushrooms and cook for 6 to 8 minutes, letting them brown and release moisture.
5. Pour in chicken broth and deglaze the pot. Add thyme and bay leaf. Bring to a gentle boil.
6. Stir in the shredded rotisserie chicken and simmer for 10 minutes.
7. Reduce heat and stir in heavy cream. Let it warm through without boiling.
8. Season with salt and pepper to taste. Remove the bay leaf before serving.
9. Serve hot with crusty bread or fresh herbs on top.
Notes
This soup tastes even better the next day as the flavors deepen.
For freezing, omit the cream and add it fresh when reheating.
Use a mix of mushrooms for a richer, more complex flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg