I love a warm and comforting bowl of soup, and this Rotisserie Chicken Mushroom Soup is a family favorite. It’s creamy, rich, and packed with flavors that heartily fill you up. Whenever I make it, I remember those cozy evenings at home, where Mom Eva would whip up something amazing in the kitchen while Dad James would help prepare our favorite sides.
Your Ingredients List
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
My Go-To Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
The Simple Steps to Follow
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and sliced mushrooms. Cook until mushrooms are golden brown, about 5-7 minutes.
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
- Taste test and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with extra thyme or cracked pepper if desired.
Healthy Twists on a Classic
You can easily make this soup healthier. Consider using low-fat milk instead of heavy cream for a lighter option. You could also add more vegetables like spinach or kale for extra nutrition. They not only boost health benefits but also add color and flavor.
Serving Suggestions From My Table
This soup pairs wonderfully with crusty bread or a fresh side salad. You might also enjoy it topped with some shredded cheese or croutons for added texture. I love serving it in big, hearty bowls with plenty of thyme sprinkled on top.
Getting It Just Right
To perfect this recipe, make sure to trim the mushrooms and cook them until golden brown. This enhances their flavor, making your soup taste even better. Also, don’t skip the taste test. Adjust the seasonings to match your preferences, which can make all the difference!
How to Store Leftovers
If you have any leftover soup, store it in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze it in portions for a quick meal later. Just reheat on the stove when you’re ready to enjoy it again.
Enjoy Every Moment
Cooking is more than just making meals; it’s about creating memories. Enjoy every spoonful of this soup, whether you’re sharing it with loved ones or sneaking a solo moment in the kitchen. I hope you find as much joy in this dish as I do!
A Few Common Questions
How do I make Rotisserie Chicken Mushroom Soup vegetarian?
To make a vegetarian version of this soup, simply replace the rotisserie chicken with cooked lentils or beans for protein. Use vegetable broth and skip the heavy cream, opting for a plant-based cream alternative or just additional broth for a lighter soup.
Can I use frozen vegetables for Rotisserie Chicken Mushroom Soup?
Yes, you can use frozen vegetables if you’re short on time. Just make sure to thaw them before adding them to the soup, and adjust the cooking time accordingly, as frozen vegetables may require less time to cook.
Is Rotisserie Chicken Mushroom Soup good for meal prep?
Absolutely! This soup keeps well in the fridge and can be made ahead of time for quick lunches or dinners. Just remember to reheat it gently on the stove to maintain the best texture and taste.
Print
Rotisserie Chicken Mushroom Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A warm and comforting bowl of creamy rotisserie chicken mushroom soup, perfect for cozy evenings.
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and sliced mushrooms. Cook until mushrooms are golden brown, about 5-7 minutes.
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
- Taste test and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
You can substitute low-fat milk for heavy cream for a lighter option and add more vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: soup, rotisserie chicken, mushroom soup, comfort food, family recipe