Why Make This Recipe
Rotisserie Chicken Mushroom Soup is a delicious and comforting dish that is perfect for any time of year. Using rotisserie chicken not only saves time but also adds a mouthwatering flavor to the soup. Plus, it’s packed with nutrients from the mushrooms and onions, making it a hearty meal. It’s simple, quick to put together, and a great way to use leftover chicken.
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:
- 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 (about 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.
How to Serve Rotisserie Chicken Mushroom Soup
Serve the soup hot in bowls. It goes well with crusty bread or crackers on the side. You can also top it with fresh herbs such as thyme or parsley for added flavor and presentation.
How to Store Rotisserie Chicken Mushroom Soup
Allow any leftover soup to cool down, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the soup in freezer-safe containers for up to 3 months. Be sure to leave some space in the containers because soup can expand when frozen.
Tips to Make Rotisserie Chicken Mushroom Soup
- For extra depth of flavor, you can add a splash of white wine when sautéing the mushrooms.
- If you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it in during the simmering step.
- Feel free to add other vegetables like carrots or spinach for added nutrition.
Variation
You can make a lighter version by using low-fat cream or skipping the cream entirely for a broth-based soup. Additionally, you can add spices like paprika or red pepper flakes for a kick of heat.
FAQs
Can I use canned chicken instead of rotisserie chicken?
Yes, you can use canned chicken. Just drain it before adding it to the soup.
How can I make this soup gluten-free?
Check the label on your vegetable broth to ensure it’s gluten-free, and it will be good to go!
Can I make this soup vegan?
Yes, just replace the chicken with a plant-based protein, use coconut milk instead of cream, and opt for vegetable broth.
Rotisserie Chicken Mushroom Soup
Ingredients
Main 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) For a lighter version, substitute with low-fat cream or skip entirely.
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Cooking
- 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 (about 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.
