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Rotisserie Chicken Mushroom Soup: A Quick and Delicious Recipe

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Transform leftover rotisserie chicken into a rich, savory comfort soup in minutes. Sautéed cremini mushrooms and aromatic garlic build deep flavor quickly.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 whole rotisserie chicken, meat shredded
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme

Instructions

  1. Step 1: Melt the butter in a large soup pot or Dutch oven over medium heat. Add the sliced mushrooms and diced onion, sautéing for 6 to 8 minutes until the mushrooms have released their liquid and the onions are translucent.
  2. Step 2: Add the minced garlic and dried thyme to the pot. Stir constantly for 1 minute until fragrant, being careful not to let the garlic brown.
  3. Step 3: Pour in the 4 cups of chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and allow the soup to simmer for 5 minutes to let the flavors meld.
  4. Step 4: Stir the shredded rotisserie chicken meat into the simmering broth. Heat through for 2 to 3 minutes until the chicken is warmed completely.
  5. Step 5: Reduce the heat to the lowest setting and stir in the heavy cream. Taste the soup and season generously with salt and black pepper before serving hot.

Notes

  • Keep leftover soup refrigerated for up to 3 days; since the heavy cream will thicken the broth, stir in a spoonful of milk or water if the texture is too dense upon chilling.
  • Gently reheat the soup on the stovetop over low heat, stirring occasionally, to prevent the heavy cream from separating or scorching at the bottom of the pot.
  • For a satisfying texture contrast, serve this hearty soup with crusty artisan bread for dipping, or garnish with a sprinkle of fresh parsley or chives.
  • Chef’s Tip: Do not rush Step 1; sautéing the mushrooms and onions until the mushroom liquid fully releases and evaporates is essential for developing the deep, rich flavor base.
  • Author: ilina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups (approx. 360g)
  • Calories: 345
  • Sodium: 820mg
  • Fat: 21g
  • Saturated Fat: 6g
  • Unsaturated Fat: *Note: The FDA does not provide a daily value percentage for Unsaturated Fat or Trans Fat.
  • Trans Fat: 0g
  • Protein: 4g

Find it online: https://recipessd.com/rotisserie-chicken-mushroom-soup-a-quick-and-delicious-recipe/