Go Back

Rotisserie Chicken Mushroom Soup

A creamy, rich soup featuring tender shreds of rotisserie chicken and hearty mushrooms, infused with fragrant herbs for a comforting winter meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rotisserie chicken, shredded
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • to taste Salt
  • to taste Black pepper
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of olive oil. Once heated, toss in the diced onion and sauté until translucent for about 5 minutes.
  2. Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms soften.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for around 10 minutes, allowing the flavors to mingle.
  4. Stir in the heavy cream and shredded rotisserie chicken, heating through for another 5 minutes.
  5. Add salt, black pepper, and dried thyme, adjusting the seasoning to your taste.
  6. Ladle the soup into bowls and sprinkle freshly chopped parsley on top before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half or coconut milk. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.