Best Rotisserie Chicken Mushroom Soup
This Rotisserie Chicken Mushroom Soup is a comforting and flavorful meal perfect for a chilly evening. It's a quick and easy way to use a rotisserie chicken, combining earthy mushrooms, savory chicken, and aromatic herbs into a hearty and satisfying soup.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
- Immersion blender or regular blender (optional)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup cooked rotisserie chicken, shredded
- ½ cup heavy cream optional
- ¼ cup chopped fresh parsley
- Salt to taste
- Pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally.
- Add the sliced mushrooms and minced garlic to the pot. Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes, stirring frequently.
- Stir in the dried thyme and rosemary. Cook for 1 minute, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- For a thicker soup, remove about 1 cup of the soup and blend it with an immersion blender (or in a regular blender, being careful to vent the steam) and then return it to the pot (optional).
- Stir in the shredded rotisserie chicken and heavy cream (if using). Heat through, but do not boil.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley, crusty bread, shredded Parmesan cheese, or fresh thyme sprigs, if desired.
- Serve hot.
Notes
Don't overcrowd the pan when sautéing the mushrooms. Use high-quality, low-sodium chicken broth. Adding the chicken at the end prevents it from drying out. Deglaze the pot with sherry or white wine for an extra layer of flavor. For a vegetarian version, use vegetable broth and omit the chicken, adding white beans. Add a pinch of red pepper flakes for heat. This soup tastes even better the next day and freezes well for up to 2 months. Experiment with different vegetables and herbs. Add a swirl of pesto for a bright flavor. Top with crispy croutons.