Creamy Rotisserie Chicken Mushroom Soup Recipe
This Creamy Rotisserie Chicken Mushroom Soup is a comforting and flavorful dish made with tender shredded rotisserie chicken, sautéed mushrooms, and a rich, creamy broth infused with herbs like thyme and rosemary. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and offers a delicious way to enjoy leftover chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 3 cups rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent, which will help develop the soup’s flavor.
- Sauté garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender and have browned slightly, enhancing their flavor and texture.
- Add chicken and broth: Add the shredded rotisserie chicken to the pot. Pour in the chicken broth and sprinkle in the dried thyme and rosemary. Bring the mixture to a simmer, allowing the flavors to meld while cooking for about 10 minutes.
- Add cream and season: Reduce the heat to low and stir in the heavy cream. Warm the soup through gently without boiling, to maintain the cream’s smooth texture. Season with salt and pepper according to your taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for a comforting meal.
Notes
- You can use any type of mushrooms such as cremini, button, or shiitake depending on your preference.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk, although the soup will be less rich.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a splash of white wine after sautéing mushrooms can add extra depth of flavor.
- Serve with crusty bread or a side salad for a complete meal.
Keywords: rotisserie chicken soup, creamy chicken soup, mushroom soup, easy chicken soup, stovetop soup, comfort food
