This Rotisserie Chicken Mushroom Soup is the ultimate shortcut to homemade comfort, using store-bought rotisserie chicken to create a rich, satisfying soup in a fraction of the time. Golden sautéed mushrooms develop deep, earthy flavor alongside aromatic onions and garlic, while the rotisserie chicken adds tender, pre-seasoned meat that’s already perfectly cooked. A splash of heavy cream transforms the chicken broth into a luxurious, velvety soup, and fresh parsley adds brightness—making this a weeknight dinner that tastes like you spent hours on it when really, it comes together in about 30 minutes.
Rotisserie Chicken Mushroom Soup
Recipe by Daily Disher
Rotisserie Chicken Mushroom Soup features shredded rotisserie chicken with sautéed mushrooms, onions, and garlic in a creamy chicken broth base with fresh herbs.
Course: Main
/Cuisine: American
/Difficulty: Easy
Servings
4
Prep time
15 minutes
Cooking time
30 minutes
Calories
250 kcal
45 minutes
Ingredients
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cups sliced mushrooms
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
4 cups chicken broth
3 cups rotisserie chicken, shredded
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
1.
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
2.
Add minced garlic to the pot and cook for 1 minute, stirring continuously to release the flavors without allowing it to burn.
3.
Increase the heat to medium-high and add the sliced mushrooms. Cook the mushrooms for about 5 minutes until they start to brown and release their moisture.
4.
Add dried thyme, salt, and black pepper to the pot and stir well to ensure the mushrooms are evenly coated with the spices.
5.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to meld the flavors together.
6.
Add shredded rotisserie chicken to the pot and stir to combine. Allow the chicken to heat through, cooking for an additional 5 minutes on low heat.
7.
Stir in the heavy cream and let the soup simmer for another 2 minutes. Avoid letting the soup boil to prevent the cream from curdling.
8.
Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if necessary before serving the soup warm.
Nutrition Facts
Total number of serves:
4 servings
Calories:
250kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg