Easy Rotisserie Chicken Mushroom Soup
This Rotisserie Chicken Mushroom Soup recipe transforms a store-bought rotisserie chicken into a comforting and flavorful meal. Featuring tender shredded chicken, earthy mushrooms, and a rich, savory broth, it's the perfect way to use leftover chicken and create a delicious soup that everyone will enjoy.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup dry sherry optional
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 3 cups shredded rotisserie chicken about 1/2 of a standard rotisserie chicken
- ¼ cup chopped fresh parsley, for garnish
- Lemon juice optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream, sherry (if using), dried thyme, salt, and pepper.
- Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
- Stir in the shredded rotisserie chicken and heat through, about 5 minutes.
- Taste and adjust the seasoning as needed. If you want a brighter flavor, add a squeeze of lemon juice.
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot and enjoy.
Notes
This soup is perfect for making ahead of time and freezes well. Store leftovers in the refrigerator for up to 4 days. For variations, add other vegetables like carrots or celery, spice it up with red pepper flakes, or add cooked noodles or rice. You can also experiment with different herbs, such as rosemary or sage. To make it creamier, blend a portion of the soup before adding the chicken.