Creamy Rotisserie Chicken Mushroom Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Prepare Vegetables: Dice the onion, mince the garlic, and slice the mushrooms to get them ready for sautéing.
- 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.
- 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.
- Add Chicken: Stir in shredded rotisserie chicken into the simmering soup ensuring it is well incorporated.
- 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.
- 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
