Easy Rotisserie Chicken Mushroom Soup
A comforting warm bowl of soup made with tender rotisserie chicken, earthy mushrooms, and aromatic herbs, perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 4 cups rotisserie chicken, shredded adds richness and convenience
- 2 cups mushrooms, chopped for an earthy flavor
- 1 medium onion, chopped provides aromatic depth
- 3 cloves garlic, minced enhances overall flavor
- 2 medium carrots, chopped adds sweetness and color
- 2 stalks celery, chopped contributes crunch and freshness
- 4 cups chicken broth serves as the flavorful base
- 1 cup milk creates a creamy consistency
- 1 teaspoon dried thyme infuses the soup with herbaceous notes
- to taste salt & pepper for seasoning to taste
Instructions
Preparation
- Shred the rotisserie chicken into bite-sized pieces, discarding any skin or bones.
- Chop the mushrooms, onion, carrots, and celery into small, uniform pieces.
- Mince the garlic to release its aroma.
Cooking
- In a large pot over medium heat, sauté the onion and garlic until translucent, about 3-4 minutes.
- Add the carrots and celery, cooking for an additional 5 minutes until they start to soften.
- Stir in the mushrooms, letting them cook down for about 3 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken along with thyme, salt, and pepper. Let simmer for 15 minutes.
- Stir in the milk, heating through without boiling.
Serving
- Ladle the soup into bowls and serve hot.
- Garnish with fresh herbs if desired.
Notes
For an extra creamy texture, use heavy cream instead of milk. Store leftovers in an airtight container to maintain freshness.