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Rotisserie Chicken and Mushroom Soup

A comforting and hearty soup featuring tender rotisserie chicken and meaty mushrooms, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 rotisserie chicken, shredded Use any leftover rotisserie chicken for convenience.
  • 8 ounces mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use homemade or low-sodium for a healthier option.
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Chopped parsley for garnish Add for a fresh finish.

Method
 

Preparation
  1. Start by shredding the rotisserie chicken, slicing the mushrooms, chopping the onion, and mincing the garlic. Having everything ready makes the cooking process smoother!
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté for about 2-3 minutes until they become translucent.
  2. Toss in the sliced mushrooms and cook for an additional 5 minutes until they start to brown and release their juices.
  3. Stir in the shredded chicken, sliced carrots, chopped celery, and thyme. Pour in the chicken broth and season with salt and pepper to taste.
  4. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavors to blend beautifully.
Serving
  1. Once done, ladle the soup into bowls, garnish generously with chopped parsley, and enjoy!

Notes

For substitutions, feel free to use leftover turkey or add beans for a vegetarian version. Store in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stove for best results.