Rotisserie Chicken Mushroom Soup
Rotisserie Chicken Mushroom Soup is the ultimate comfort food, combining tender rotisserie chicken, earthy mushrooms, and a rich, creamy broth. Perfect for cozy evenings or as a delightful meal prep option, this soup is quick to make and bursting with flavor. Your family will love gathering around the table to enjoy every spoonful of this hearty, soul-warming dish.
- 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
- 8 oz fresh button or cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tsp olive oil
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping onions and slicing mushrooms.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and sliced mushrooms; cook for another 5-7 minutes until mushrooms are softened.
- Pour in chicken broth and bring to a gentle simmer. Add shredded rotisserie chicken, thyme, and bay leaf.
- Simmer on low heat for 15-20 minutes to meld flavors.
- Stir in heavy cream and season with salt and pepper; simmer for an additional 5 minutes.
- Serve hot with crusty bread or crackers.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For added nutrition, substitute mushrooms with spinach or kale. To thicken the soup, mix cornstarch with water and add it while cooking. Store leftovers in an airtight container in the fridge for up to four days; reheat gently on the stove.