Rotisserie Chicken and Mushroom Soup
Warm and comforting, this Rotisserie Chicken and Mushroom Soup is a perfect bowl of goodness for chilly days. With tender rotisserie chicken, earthy mushrooms, and a rich, creamy broth, this dish is a quick and satisfying solution for busy weeknights or cozy family gatherings. Ready in under an hour, it’s sure to impress your guests while keeping you stress-free in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup sliced cremini or button mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or milk for a lighter option)
- 2 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- In a large pot over medium heat, melt the butter. Sauté the chopped onion and minced garlic until translucent (about 3-4 minutes).
- Add the sliced mushrooms and cook until softened (about 5 minutes).
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in the shredded rotisserie chicken and heavy cream; simmer for an additional 10 minutes.
- Season with salt, pepper, thyme, and parsley before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: For added nutrition, consider incorporating spinach or kale into the soup. You can also swap out rotisserie chicken for leftover turkey or use a vegetarian option by adding beans or lentils instead of meat. Store leftovers in an airtight container for up to four days—reheat gently on the stove over low heat.