Rotisserie Chicken Mushroom Soup
A creamy and comforting soup filled with shredded rotisserie chicken and earthy mushrooms, perfect for busy weeknights or lazy weekends.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken Adds protein and flavor
- 8 oz fresh mushrooms (Button or Cremini) For an earthy taste
- 1 medium onion, chopped Provides a savory base
- 3 cloves garlic, minced Adds aromatic richness
- 4 cups low-sodium vegetable broth A wholesome soup base
- 0.5 cups heavy cream (or half-and-half) Makes the soup delightful and smooth
- 1 tablespoon fresh thyme (or dried thyme) For bright, herbal notes
- to taste salt and pepper Essential for seasoning
- 2 tablespoons olive oil For sautéing ingredients
Instructions
Preparation
- Shred the rotisserie chicken into bite-sized pieces.
- Slice the mushrooms and chop the onion.
- Mince the garlic and set everything aside for ease.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the onions; sauté until translucent (about 3–4 minutes).
- Toss in the garlic and mushrooms; cook until mushrooms are tender (5–7 minutes).
- Pour in the vegetable broth; bring to a simmer.
- Stir in the shredded chicken and thyme; season with salt and pepper.
- Reduce heat and stir in the cream; let it warm for a few minutes.
Serving
- Ladle the soup into bowls.
- Optional: Sprinkle fresh herbs or a drizzle of olive oil on top.
- Enjoy with crusty bread or a side salad!
Notes
This soup is meal-prep friendly and can be frozen for up to 3 months. For variations, consider using coconut milk for a dairy-free version or adding red pepper flakes for spice.