Why You’ll Love This Recipe
This soup brings together the savory depth of rotisserie chicken with the rich, earthy flavor of mushrooms in a smooth, creamy broth. It’s simple to make yet feels indulgent, perfect for any occasion. Using rotisserie chicken saves time without compromising on flavor, and the creamy texture makes every bite feel like a warm hug. It’s a delicious, easy-to-make soup that will satisfy your hunger and comfort your soul.
Ingredients
-
2 cups rotisserie chicken, shredded
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
3 cloves garlic, minced
-
8 oz mushrooms, sliced (button, cremini, or a mix)
-
4 cups chicken broth
-
1 cup heavy cream
-
1 teaspoon dried thyme
-
1 teaspoon salt
-
½ teaspoon black pepper
-
2 tablespoons all-purpose flour (for thickening)
-
Fresh parsley for garnish (optional) (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
-
Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.
-
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to allow the flour to absorb the oils and cook out its raw flavor.
-
Gradually pour in the chicken broth while stirring to prevent lumps from forming. Bring the mixture to a simmer and cook for about 5 minutes until it begins to thicken slightly.
-
Add the heavy cream, dried thyme, salt, and pepper to the pot. Stir well to combine.
-
Add the shredded rotisserie chicken to the soup and simmer for an additional 5-7 minutes until the chicken is heated through and the flavors have melded together.
-
Taste and adjust the seasoning with more salt and pepper if needed.
-
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Servings and Timing
-
Servings: 4-6
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Total Time: 30 minutes
Variations
-
Add Vegetables: For extra nutrition, you can add vegetables such as carrots, celery, or spinach. Just sauté them with the onions and garlic before adding the mushrooms.
-
Use Different Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or portobello, for a unique flavor profile.
-
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little heat.
-
Dairy-Free Version: Substitute the heavy cream with coconut cream or a dairy-free alternative, and use a non-dairy chicken broth to make the soup dairy-free.
Storage/Reheating
-
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
-
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much. You can also reheat it in the microwave in 1-minute intervals, stirring between.
FAQs
Can I use store-bought chicken stock instead of chicken broth?
Yes, you can substitute chicken stock for chicken broth. Both work well and will add a rich, savory flavor to the soup.
Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator for a few days. The flavors actually improve as they sit, making it perfect for meal prepping.
Can I use frozen mushrooms?
Fresh mushrooms are preferred for the best texture, but you can use frozen mushrooms if that’s what you have. Just note that frozen mushrooms can release more moisture, which may affect the texture of the soup slightly.
How can I make the soup thicker?
If you want a thicker soup, you can add more flour to the mixture or blend a portion of the soup in a blender and then return it to the pot. You can also add more heavy cream for a creamier consistency.
How do I keep the soup creamy without it curdling?
To prevent the cream from curdling, make sure to add it to the soup over low heat, not allowing it to boil. Stir constantly after adding the cream and avoid high temperatures.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Sauté the onions, garlic, and mushrooms in a skillet before adding them to the slow cooker with the rest of the ingredients. Cook on low for 4-6 hours or on high for 2-3 hours. Add the cream and chicken at the end of the cooking time.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. However, the cream may separate a little upon thawing. To prevent this, you can freeze the soup without the cream and add it after reheating.
Can I use rotisserie chicken leftovers from a whole chicken?
Yes, leftover rotisserie chicken from a whole chicken works perfectly for this recipe. Just shred or chop the chicken and add it to the soup.
What type of mushrooms are best for this soup?
Button mushrooms are the most common choice, but cremini, portobello, or a mix of wild mushrooms can add a deeper flavor to the soup.
Can I make this soup without flour for a gluten-free version?
Yes, you can omit the flour and thicken the soup with cornstarch, arrowroot powder, or use a gluten-free thickener. Just be sure to dissolve it in a little water before adding it to the soup.
Conclusion
Rotisserie Chicken Mushroom Soup is a wonderfully hearty and comforting dish that comes together quickly and is perfect for busy weeknights. The combination of creamy broth, tender chicken, and earthy mushrooms creates a rich, satisfying soup that will warm you up from the inside out. Whether you’re serving it as a meal on its own or with a side of crusty bread, this soup is a perfect addition to your recipe collection!
Rotisserie Chicken Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Rotisserie Chicken Mushroom Soup is a rich and comforting dish that combines tender rotisserie chicken, earthy mushrooms, and a creamy broth. Quick to make and packed with flavor, this soup is perfect for a cozy lunch or dinner. Its creamy texture and savory ingredients make it an indulgent, satisfying meal for any time of year!
Ingredients
-
2 cups rotisserie chicken, shredded
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
3 cloves garlic, minced
-
8 oz mushrooms, sliced (button, cremini, or a mix)
-
4 cups chicken broth
-
1 cup heavy cream
-
1 teaspoon dried thyme
-
1 teaspoon salt
-
½ teaspoon black pepper
-
2 tablespoons all-purpose flour (for thickening)
- Fresh parsley for garnish (optional)
Instructions
-
Cook the Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
-
Sauté the Mushrooms: Add the minced garlic and sliced mushrooms. Cook for 5-6 minutes until the mushrooms are browned and tender.
-
Add the Flour: Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
-
Add the Broth: Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer and cook for 5 minutes until it thickens slightly.
-
Add Cream and Seasonings: Stir in the heavy cream, dried thyme, salt, and pepper. Mix well to combine.
-
Add Chicken: Add the shredded rotisserie chicken and simmer for another 5-7 minutes, until the chicken is heated through.
-
Taste and Adjust: Taste the soup and adjust seasoning as needed.
-
Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Notes
Variations:Add Vegetables: For added nutrition, include carrots, celery, or spinach. Sauté them with the onions and garlic.Different Mushrooms: Try shiitake, portobello, or oyster mushrooms for more variety.Spicy Version: Add a pinch of red pepper flakes for a bit of heat.Dairy-Free: Use coconut cream or a dairy-free alternative, and choose a non-dairy chicken broth for a dairy-freeversion.Storage:Store leftover soup in an airtight container for up to 3-4 days.Reheat in a pot over medium heat, adding broth or water if needed to thin the soup.
