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Rotisserie Chicken Mushroom Soup

A creamy and comforting soup made with rotisserie chicken and mushrooms, perfect for chilly evenings and busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded rotisserie chicken Can use leftover turkey as well
  • 8 oz fresh mushrooms (button or cremini), sliced Feel free to swap out for your favorite variety
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth Can substitute with chicken broth
  • 1 cup heavy cream Or half-and-half for a lighter option
  • 1 tsp fresh thyme Or ½ tsp dried thyme
  • to taste Salt and pepper Adjust to preference
  • 1 tbsp olive oil

Method
 

Cooking Steps
  1. In a large pot over medium heat, add the olive oil and chopped onions. Sauté until they are translucent, about 3-4 minutes.
  2. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown, around 5-7 minutes.
  3. Pour in the vegetable broth and add the shredded rotisserie chicken. Mix gently to combine, letting those flavors meld.
  4. Reduce the heat slightly, then stir in the heavy cream, fresh thyme, salt, and pepper. Allow the soup to simmer for about 10 minutes.
  5. Give it a quick taste and adjust the seasonings to your liking before serving it up.
  6. Ladle the soup into bowls, and garnish with extra thyme or a sprinkle of cracked pepper if desired.

Notes

This soup pairs well with warm, crusty bread or a fresh salad. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.