Print

Rotisserie Chicken Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Rotisserie Chicken Mushroom Soup is a warm, creamy, and comforting dish perfect for any season. With savory rotisserie chicken, earthy mushrooms, and a rich broth, it’s a quick and easy meal ready in under an hour. Customizable with various herbs and vegetables, this hearty soup is ideal for a cozy weeknight dinner or a satisfying weekend lunch.

 

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (button, cremini, or a mix)
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream or half-and-half
  • 2 cups shredded rotisserie chicken
  • 1 cup chopped spinach or kale (optional)
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  • Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in garlic and sauté for 30 seconds.
  • Cook the Mushrooms: Add sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and start to brown.
  • Create the Base: Sprinkle flour over the mushrooms and stir well. Cook for 1-2 minutes, then gradually add chicken broth while stirring to avoid lumps.
  • Season the Soup: Add dried thyme and rosemary, bring to a simmer, and cook for 10 minutes to meld the flavors.
  • Add Chicken and Greens: Stir in shredded rotisserie chicken and optional spinach or kale. Simmer for 5 minutes until the chicken is heated and the greens are tender.
  • Finish with Cream: Lower the heat and stir in heavy cream or half-and-half. Taste and adjust seasoning with salt and pepper.
  • Serve: Ladle soup into bowls, garnish with fresh parsley or chives, and serve warm with crusty bread or crackers.

Notes

  • Dairy-Free Option: Use coconut milk instead of heavy cream for a dairy-free version.
  • Herb Swap: Fresh parsley or tarragon can replace the dried thyme and rosemary for a fresher taste.
  • Vegetable Boost: Feel free to add diced carrots, celery, or zucchini for extra nutrition.
  • Spicy Twist: Add a pinch of red pepper flakes for a kick of heat.

Find it online: https://avarecipe.com/rotisserie-chicken-mushroom-soup/