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Rotisserie Chicken and Mushroom Soup

A comforting and quick soup made with tender rotisserie chicken and earthy mushrooms in a soothing broth, perfect for chilly fall evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 rotisserie chicken, shredded Use pre-cooked for convenience.
  • 2 cups mushrooms, sliced (cremini or button)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken broth Homemade or store-bought works.
  • 1 tablespoon olive oil For sautéing.
  • Salt and pepper to taste
  • Fresh herbs (such as thyme or parsley) for garnish Optional for serving.

Method
 

Cooking the Soup
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions, carrots, and celery; sauté until the vegetables soften, about 5-7 minutes.
  3. Stir in the mushrooms and garlic; cook for another 2 minutes.
  4. Pour in the chicken broth, bringing everything to a gentle boil.
  5. Add in the shredded rotisserie chicken, stirring to combine. Let it simmer for about 10-15 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh herbs.

Notes

This soup can be served with crusty bread or paired with a green salad. To enhance flavor, consider roasting the mushrooms before adding them. Optional to add cream, soy sauce, or red pepper flakes for variation. Store leftovers in airtight containers in the fridge for up to three days or freeze for up to three months.