Rotisserie Chicken Mushroom Soup is a comforting and hearty dish that’s perfect for chilly days or whenever you need a comforting bowl of warmth. This easy-to-make soup uses leftover rotisserie chicken, mushrooms, and a creamy broth for a rich and flavorful meal. It’s a great way to use up leftover chicken and create a delicious, satisfying soup that the whole family will love.
Table of Contents
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 1 cup heavy cream or half-and-half
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes, or until softened.
- Add the minced garlic and sliced mushrooms, and cook for an additional 5-6 minutes, or until the mushrooms are browned and tender.
Step 2: Add Seasonings and Broth
- Stir in the dried thyme, dried rosemary, salt, and black pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
Step 3: Add the Chicken
- Add the shredded rotisserie chicken to the pot and let it simmer for 10-15 minutes, allowing the flavors to meld together.
Step 4: Add Cream and Finish
- Stir in the heavy cream or half-and-half, and add the soy sauce for an extra depth of flavor.
- Let the soup cook for another 5 minutes, but do not let it boil.
Step 5: Serve
- Serve the soup warm, garnished with fresh chopped parsley if desired. Enjoy!
Cooking Tips & Notes
- Rotisserie Chicken: Using leftover rotisserie chicken makes this recipe quick and easy, but you can also use any cooked, shredded chicken you have on hand.
- Mushroom Variety: Feel free to use a mix of mushrooms such as cremini, button, or shiitake for added flavor and texture.
- Soy Sauce: The soy sauce adds a depth of umami flavor to the soup, but you can substitute Worcestershire sauce if you prefer.
- Creamy Texture: For a lighter version, you can use whole milk instead of heavy cream or half-and-half.
Variations
- Chicken and Rice Soup: Add 1/2 cup of cooked rice to the soup during the last 5 minutes of cooking for a heartier version.
- Low-Carb Version: Skip the cream and add more chicken broth for a broth-based soup with fewer calories.
- Spicy Mushroom Soup: Add 1/2 teaspoon of crushed red pepper flakes for a bit of heat.
- Vegetable Additions: Stir in some spinach or kale during the last few minutes of cooking for added greens.
Frequently Asked Questions (FAQs)
1. Can I Make This Soup Ahead of Time?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
2. How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
3. Can I Freeze Rotisserie Chicken Mushroom Soup?
Yes, you can freeze this soup. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
4. What Can I Serve with Rotisserie Chicken Mushroom Soup?
This soup pairs well with crusty bread, a simple green salad, or garlic bread for a complete meal.
Rotisserie Chicken Mushroom Soup is a comforting and easy-to-make dish that’s perfect for any time you need a warm and hearty meal. With tender chicken, savory mushrooms, and a creamy broth, this soup is full of rich flavors that everyone will love. Serve it with crusty bread or a fresh salad for a satisfying dinner. Give this recipe a try, and enjoy the comforting taste of homemade soup!
