Rotisserie Chicken Mushroom Soup -

Rotisserie Chicken Mushroom Soup

This cozy, creamy Rotisserie Chicken Mushroom Soup is quick to prepare and perfect for chilly evenings, made with shredded rotisserie chicken and browned mushrooms for a rich flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups shredded rotisserie chicken Can use shredded leftover roast chicken.
8 oz fresh mushrooms (button or cremini), sliced Brown mushrooms well for the best flavor.
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth Can substitute with low-sodium chicken broth.
1 cup heavy cream (or half-and-half) For a lighter finish, use half-and-half but reduce simmering time.
1 tsp fresh thyme (or ½ tsp dried thyme)
to taste Salt and pepper Adjust seasoning to taste.
1 tbsp olive oil For sautéing aromatics.

Method

Preparation

Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes.
Stir in minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and turn golden brown, about 5 to 7 minutes.
Pour in 4 cups low-sodium vegetable broth and add 2 cups shredded rotisserie chicken. Gently combine and bring to a low simmer.
Reduce heat slightly, then stir in 1 cup heavy cream, 1 tsp fresh thyme (or ½ tsp dried thyme), and salt and pepper to taste.
Let simmer gently for about 10 minutes to meld flavors.
Taste and adjust seasoning as needed.

Serving

Ladle into bowls and garnish with extra thyme or cracked black pepper if desired.

Notes

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stove over low to medium heat until steaming hot. Can freeze in freezer-safe containers for up to 3 months.