Why Make This Recipe
Rotisserie Chicken Mushroom Soup is a perfect choice when you want something warm and comforting. Using rotisserie chicken saves time, while fresh mushrooms add a rich flavor. This soup is great for weeknight dinners or when you need a cozy meal. Plus, it’s easy to make and requires just a few ingredients.
How to Make Rotisserie Chicken Mushroom Soup
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
Directions
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Sauté Aromatics: In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).
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Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown (5-7 minutes).
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Stir In Broth and Chicken: Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
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Add Cream and Seasonings: Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
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Taste Test: Adjust seasoning as needed before serving.
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Serve Up Your Creation: Ladle into bowls; garnish with extra thyme or cracked pepper if desired.
How to Serve Rotisserie Chicken Mushroom Soup
Serve the soup hot in bowls. You can add some crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs on top can enhance the presentation and flavor.
How to Store Rotisserie Chicken Mushroom Soup
Store any leftover soup in an airtight container in the refrigerator. It can last up to 3 days. To reheat, simply warm it up on the stove or in the microwave until hot.
Tips to Make Rotisserie Chicken Mushroom Soup
- For added depth of flavor, sauté the mushrooms longer until they are nicely browned.
- You can use any type of mushroom you like, such as shiitake or portobello, for different tastes.
- If you like a thicker soup, you can add a tablespoon of flour when sautéing the onions to create a roux.
Variation
For a lighter version, you can replace heavy cream with a lighter milk or nut milk. You can also add vegetables like carrots or celery for more nutrients.
FAQs
Can I use frozen rotisserie chicken?
Yes, you can use frozen rotisserie chicken. Just make sure to thaw it before adding it to the soup.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and avoid adding any flour.
Can I freeze this soup?
Yes, you can freeze the soup! Just let it cool completely before transferring it to an airtight container. It can last for about 2 months in the freezer.
Rotisserie Chicken Mushroom Soup
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken You can use frozen rotisserie chicken, just thaw before adding.
- 8 oz fresh mushrooms (button or cremini), sliced Feel free to use other mushrooms like shiitake or portobello.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth Ensure it's gluten-free if necessary.
- 1 cup heavy cream (or half-and-half) For a lighter version, substitute with milk or nut milk.
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- to taste Salt and pepper Adjust according to preference.
- 1 tbsp olive oil
Instructions
Preparation
- In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown (5-7 minutes).
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
- Adjust seasoning as needed before serving.
- Ladle soup into bowls; garnish with extra thyme or cracked pepper if desired.
