Rotisserie Chicken Mushroom Soup
Rotisserie Chicken Mushroom Soup features shredded rotisserie chicken with sautéed mushrooms, onions, and garlic in a creamy chicken broth base with fresh herbs.
4
servings15
minutes30
minutes250
kcal45
minutesIngredients
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cups sliced mushrooms
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
4 cups chicken broth
3 cups rotisserie chicken, shredded
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add minced garlic to the pot and cook for 1 minute, stirring continuously to release the flavors without allowing it to burn.
- Increase the heat to medium-high and add the sliced mushrooms. Cook the mushrooms for about 5 minutes until they start to brown and release their moisture.
- Add dried thyme, salt, and black pepper to the pot and stir well to ensure the mushrooms are evenly coated with the spices.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to meld the flavors together.
- Add shredded rotisserie chicken to the pot and stir to combine. Allow the chicken to heat through, cooking for an additional 5 minutes on low heat.
- Stir in the heavy cream and let the soup simmer for another 2 minutes. Avoid letting the soup boil to prevent the cream from curdling.
- Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if necessary before serving the soup warm.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Rotisserie Chicken Mushroom Soup is the ultimate shortcut to homemade comfort, using store-bought rotisserie chicken to create a rich, satisfying soup in a fraction of the time. Golden sautéed mushrooms develop deep, earthy flavor alongside aromatic onions and garlic, while the rotisserie chicken adds tender, pre-seasoned meat that’s already perfectly cooked. A splash of heavy cream transforms the chicken broth into a luxurious, velvety soup, and fresh parsley adds brightness—making this a weeknight dinner that tastes like you spent hours on it when really, it comes together in about 30 minutes.
