Creamy Rotisserie Chicken Mushroom Soup Recipe

Introduction

This creamy rotisserie chicken mushroom soup is a comforting and easy-to-make meal perfect for chilly days. Packed with tender chicken, earthy mushrooms, and a rich, velvety broth, it’s both satisfying and flavorful. Ready in under an hour, it’s a great way to use rotisserie chicken for a quick dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups chicken broth
• 2 cups rotisserie chicken, shredded
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Gather all your ingredients and prepare the vegetables by dicing the onion, mincing the garlic, and slicing the mushrooms.
2. Step 2: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms release their juices and become tender.
3. Step 3: Add the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to develop flavor.
4. Step 4: Stir in the shredded rotisserie chicken, then pour in the heavy cream and combine thoroughly.
5. Step 5: Season with dried thyme, salt, and black pepper. Let the soup simmer for another 5 minutes to meld the flavors.
6. Step 6: Serve the soup hot, garnished with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

• For a thicker soup, simmer a little longer or add a slurry of flour and cold water before adding the cream.
• Use a mix of mushroom varieties like cremini and shiitake for deeper flavor.
• Swap heavy cream for half-and-half for a lighter version, though the soup will be less rich.
• Add a splash of white wine with the broth to enhance the savory notes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. This soup can also be frozen for up to 2 months, though cream-based soups may separate slightly upon thawing—reheat slowly and stir well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without rotisserie chicken?

Yes, you can use cooked chicken breast or thighs you have on hand. Just shred them and add as directed. Leftover roasted or poached chicken also works well.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut cream or a creamy plant-based milk, and ensure your chicken broth is dairy-free. The texture and flavor will differ slightly but will still be delicious.

Creamy Rotisserie Chicken Mushroom Soup Recipe

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★★★★★

4.8 from 100 reviews

A rich and comforting creamy rotisserie chicken mushroom soup that combines tender shredded chicken, sautéed mushrooms, and onions in a luscious, herb-infused broth. This easy stovetop soup is perfect for a cozy meal and can be prepared in under 40 minutes.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Soup Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups chicken broth
• 2 cups rotisserie chicken, shredded
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Gather Ingredients: Collect all the necessary ingredients including olive oil, onion, garlic, mushrooms, chicken broth, rotisserie chicken, heavy cream, dried thyme, salt, black pepper, and fresh parsley.
2. Prepare Vegetables: Dice the onion, mince the garlic, and slice the mushrooms to get them ready for sautéing.
3. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5 minutes until they are soft and translucent. Add minced garlic and mushrooms and cook for an additional 5 to 7 minutes until the mushrooms release their moisture and start to brown.
4. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer and cook for 10 minutes to let the flavors meld.
5. Add Chicken: Stir in shredded rotisserie chicken into the simmering soup ensuring it is well incorporated.
6. Incorporate Cream and Seasonings: Pour in the heavy cream and stir to combine evenly. Season the soup with dried thyme, salt, and black pepper, then let it simmer for another 5 minutes to thicken slightly and allow the flavors to deepen.
7. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a bright, fresh finish. Serve immediately.

Notes

• This soup can be made lighter by substituting heavy cream with half-and-half or whole milk, though it will be less creamy.
• Use fresh thyme instead of dried for a more pronounced herbal flavor; increase to 1 tablespoon if using fresh.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
• For a thicker soup, add a tablespoon of flour or cornstarch slurry during the cream step to help thicken the broth.
• Make sure to remove the skin from the rotisserie chicken if you prefer a lower-fat soup.

Keywords: Rotisserie chicken soup, creamy chicken mushroom soup, comfort food, easy chicken soup, stovetop soup, mushroom soup