Rotisserie Chicken Mushroom Soup
There’s nothing quite as comforting as a warm bowl of Rotisserie Chicken Mushroom Soup on a chilly evening. This recipe transforms simple rotisserie chicken and earthy mushrooms into a creamy, flavorful soup that tastes like it’s been simmering all day but comes together in under 30 minutes! It’s wholesome, satisfying, and the perfect way to give leftover chicken new life.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes using pre-cooked chicken.
- Flavor-Packed: A rich base of sautéed mushrooms, garlic, and herbs.
- Comforting & Nourishing: Creamy texture with plenty of protein and veggies.
- Perfect for Leftovers: A great way to use rotisserie chicken without any extra prep.
Time Taken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 2 cups shredded rotisserie chicken
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (cremini, button, or mixed)
- 4 cups chicken broth
- 1 cup milk or cream
- 1 tablespoon flour (optional, for thickening)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional garnish: chopped parsley, grated Parmesan, or a drizzle of olive oil
Instructions
- Sauté the Base:
In a large pot, melt butter over medium heat. Add onions and cook until soft and translucent. Stir in garlic and cook for another 30 seconds until fragrant. - Add Mushrooms:
Add sliced mushrooms and sauté until golden brown and tender, about 5–7 minutes. - Thicken the Broth (Optional):
Sprinkle in the flour and stir to coat the mushrooms evenly. Cook for 1 minute to remove the raw flour taste. - Add Broth & Seasoning:
Slowly pour in the chicken broth while stirring. Add thyme, salt, and pepper. Bring to a gentle simmer. - Add Chicken & Cream:
Stir in the shredded rotisserie chicken and milk (or cream). Simmer for 10 minutes, allowing the flavors to meld together. - Adjust & Serve:
Taste and adjust seasoning as needed. Garnish with fresh parsley or Parmesan before serving.
Storage Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or in the microwave, avoid boiling to preserve the creamy texture.
- For longer storage, freeze without dairy and add milk or cream after thawing.
Ingredient Substitutions
- Chicken: Use leftover turkey, roast chicken, or even tofu for a vegetarian twist.
- Milk/Cream: Substitute with coconut milk or cashew cream for a dairy-free version.
- Mushrooms: Any variety works, try shiitake or portobello for deeper flavor.
- Herbs: Fresh thyme or rosemary adds extra depth if available.
Serving Suggestions
- Serve with crusty bread, garlic toast, or buttery crackers.
- Pair with a fresh green salad for a light, balanced meal.
- Add a sprinkle of Parmesan cheese or a drizzle of truffle oil for an elegant finish.
Chef’s Special Tips
- For extra creaminess, blend half the soup and stir it back in.
- Sauté mushrooms until they release all moisture and turn golden, this deepens flavor.
- Add a splash of white wine or sherry before the broth for a gourmet touch.
- Use homemade chicken stock for a richer taste if available.
You Must Know
Rotisserie chicken not only saves time but also infuses the soup with deep, roasted flavor. Combining it with mushrooms gives this recipe that cozy, umami-rich taste that feels like a hug in a bowl.
Conclusion
This Rotisserie Chicken Mushroom Soup is the perfect mix of comfort and convenience; creamy, hearty, and soul-warming. Whether you’re meal-prepping for the week or looking to transform leftovers into something special, this recipe will become your new go-to. Grab that leftover chicken, slice up some mushrooms, and let’s make magic in one pot tonight!