Rotisserie Chicken and Mushroom Soup Recipe | Easy Comfort Food Dinner Idea
"This rotisserie chicken and mushroom soup is hearty, flavorful, and easy to make. With tender chicken, earthy mushrooms, and a rich broth, it’s the perfect comfort food for cozy nights or family dinners."
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring Cups and Spoons
- Ladle
Ingredients
- 1 rotisserie chicken, shredded (breast and thigh meat)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms (button, cremini, or shiitake), sliced
- 6 cups chicken broth (or vegetable broth)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- Salt and pepper to taste
- Optional: ½ cup cream or milk for richness
- Optional garnish: fresh parsley, lemon juice
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Add onion and garlic, cooking until fragrant.
- Cook Mushrooms: Add sliced mushrooms and sauté until golden and softened.
- Deglaze: Pour in a splash of white wine (optional) to lift browned bits and deepen flavor.
- Add Broth & Herbs: Stir in chicken broth, thyme, and bay leaf. Bring to a gentle simmer.
- Add Chicken: Shred rotisserie chicken and add to the pot. Simmer for 15–20 minutes.
- Optional Cream: Stir in cream or milk for a velvety finish.
- Season & Serve: Taste and adjust seasoning with salt, pepper, or lemon juice. Garnish with parsley.
Notes
- Don’t overcook mushrooms: Sauté until golden, then simmer gently.
- Add cream last: Prevents curdling and keeps soup silky.
- Variations: Add spinach or kale for greens, chili flakes for spice, or wild rice for holiday flair.
- Storage: Refrigerate for 3–4 days or freeze for up to 2 months. Reheat gently on stovetop.