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Rotisserie Chicken Mushroom Soup Recipe

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4.3 from 4 reviews

This creamy and comforting Rotisserie Chicken Mushroom Soup combines tender shredded rotisserie chicken with sautéed mushrooms and aromatic herbs in a rich, flavorful broth. Ready in just 30 minutes, it's a perfect easy-to-make soup that warms you up on chilly days or serves as a hearty lunch or dinner option.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cups mushrooms, sliced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 3 to 4 minutes, which helps develop a sweet, mellow base flavor for the soup.
  2. Add Garlic and Mushrooms: Next, add the minced garlic and sliced mushrooms to the pot. Cook them together, stirring occasionally, until the mushrooms turn golden brown, approximately 5 minutes. This step enhances umami and aroma.
  3. Add Chicken Broth and Seasonings: Pour in the chicken broth and bring the mixture to a simmer. Stir in the dried thyme, paprika, along with salt and pepper to your taste. Simmer gently to allow the flavors to meld.
  4. Add Shredded Rotisserie Chicken: Incorporate the shredded rotisserie chicken into the soup, letting it simmer for 5 more minutes. This warms the chicken through and infuses it with the savory broth.
  5. Stir in Heavy Cream: Finally, add the heavy cream and continue simmering for 3 to 4 minutes until the soup is creamy and heated through. Taste and adjust seasoning as needed.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of black pepper for brightness and a fresh finish. Serve hot and enjoy!

Notes

  • For a lighter version, substitute half-and-half in place of heavy cream.
  • You can use any type of mushrooms, such as cremini, button, or shiitake, depending on preference.
  • If fresh parsley is unavailable, dried parsley or chives can be used as garnish.
  • Adjust salt and pepper to taste after adding the cream to balance flavors.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/rotisserie-chicken-mushroom-soup-recipe/