Description
This creamy rotisserie chicken mushroom soup is a quick and comforting dinner ready in just 40 minutes. Featuring tender shredded rotisserie chicken, earthy mushrooms, and fragrant herbs simmered in a rich creamy broth, it’s the perfect way to transform leftovers into a nourishing weeknight meal.
Ingredients
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3 cups (450 g) shredded rotisserie chicken
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1 tbsp (15 ml) olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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8 oz (225 g) mushrooms, sliced
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4 cups (950 ml) chicken broth
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1 cup (240 ml) heavy cream
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1 tsp dried thyme
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1 tsp dried rosemary
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Salt and pepper, to taste
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2 tbsp (15 g) chopped fresh parsley, for garnish
Instructions
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In a large pot, heat olive oil over medium heat.
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Add onion and sauté 5 minutes until softened.
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Stir in garlic and mushrooms; cook 5–7 minutes until mushrooms are browned.
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Add rotisserie chicken, broth, thyme, and rosemary. Stir to combine.
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Bring to a simmer and cook for 10 minutes.
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Reduce heat, stir in heavy cream, and warm gently (do not boil).
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Season with salt and pepper to taste.
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Ladle into bowls, garnish with parsley, and serve hot.
Notes
Baby bella or cremini mushrooms provide deeper flavor.
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Add greens like spinach or kale at the end for extra nutrition.
Cool completely before storing; reheating gently avoids curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: American