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–+ servings
Bowl of Rotisserie Chicken Mushroom Soup garnished with herbs and spices

Rotisserie Chicken Mushroom Soup

A quick and comforting soup made with rotisserie chicken, fresh mushrooms, and cream, perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded rotisserie chicken Both white and dark meat work.
  • 8 oz fresh mushrooms, button or cremini, sliced Cremini mushrooms add a deeper flavor.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth or chicken broth Low-sodium broth gives better control over seasoning.
  • 1 cup heavy cream or half-and-half Use half-and-half for a lighter soup.
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme Use fresh thyme for brighter flavor.
  • to taste Salt and freshly ground black pepper
  • 1 tbsp olive oil

Method
 

Preparation
  1. Warm a large pot over medium heat. Add the olive oil.
  2. Add the chopped onion and cook until translucent, about 3 to 4 minutes, stirring occasionally.
  3. Add the minced garlic and sliced mushrooms. Cook, stirring now and then, until the mushrooms are golden and any released liquid has mostly evaporated, about 5 to 7 minutes.
Simmering
  1. Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the shredded rotisserie chicken and stir to combine.
  2. Lower the heat to low. Stir in the heavy cream and thyme. Season with salt and plenty of freshly ground black pepper.
  3. Let the soup simmer gently for 10 minutes to meld flavors and warm the chicken through.
Finishing
  1. Taste and adjust seasoning. Serve hot with extra thyme leaves or cracked black pepper as garnish.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 15gProtein: 30gFat: 26gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 5g

Notes

Refrigerate leftovers in an airtight container for up to 3 to 4 days. For freezing, cool completely and freeze in a shallow, airtight container for up to 2 months. Thaw in the refrigerator and reheat slowly on the stove.

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