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A Cozy Bowl of Comfort: Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup

A warm and comforting soup made with tender rotisserie chicken and fresh mushrooms, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded rotisserie chicken Use pre-cooked rotisserie chicken for convenience.
  • 8 oz fresh mushrooms (button or cremini), sliced Use any available fresh mushrooms.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth Use low-sodium broth for a healthier option.
  • 1 cup heavy cream (or half-and-half) Substitute with coconut milk for a dairy-free version.
  • 1 tsp fresh thyme (or ½ tsp dried thyme) Use fresh herbs for best flavor.
  • to taste Salt and pepper
  • 1 tbsp olive oil Use for sautéing onions.

Method
 

Preparation
  1. In a large pot over medium heat, add olive oil and chopped onions. Sauté until the onions are translucent, about 3-4 minutes.
  2. Stir in minced garlic and sliced mushrooms, stirring occasionally until the mushrooms turn golden brown, approximately 5-7 minutes.
  3. Pour in the vegetable broth and add the shredded rotisserie chicken. Mix gently to combine.
  4. Reduce heat slightly and stir in the heavy cream, fresh thyme, salt, and pepper. Let this simmer for about 10 minutes.
  5. Adjust seasoning as needed before serving.
  6. Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. When reheating, add a splash of broth if the soup has thickened.