Rotisserie Chicken & Mushroom Soup – Creamy, Hearty & Easy
Warm up with this Rotisserie Chicken and Mushroom Soup! Packed with tender chicken, earthy mushrooms, and a rich, creamy broth, it’s the perfect comfort meal for weeknights or cozy days. Quick to make using rotisserie chicken, this soup is flavorful, satisfying, and family-friendly.
Equipment
- Large pot or Dutch oven
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Optional: immersion blender
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz mushrooms (cremini, button, or shiitake), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cups chicken or vegetable broth
- 1 cup cream or milk (optional, for creamy version)
- 1 tsp thyme (fresh or dried)
- 1 bay leaf
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: parsley for garnish, grains or pasta for heartier soup
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onions, garlic, celery, and carrots for 3–4 minutes until fragrant.
- Add mushrooms and cook until softened and lightly browned.
- Pour in broth, add thyme and bay leaf, and bring to a simmer.
- Stir in shredded rotisserie chicken and cook for 5–7 minutes until heated through.
- For a creamy version, gradually add cream or milk, stirring to combine.
- Adjust seasoning with salt and pepper. Remove bay leaf before serving.
- Optional: garnish with parsley or serve over cooked grains/pasta.
Notes
- For extra depth, sauté mushrooms and vegetables separately before combining.
- Reduce broth slightly for a thicker soup.
- Can be frozen for up to 2 months; reheat gently on stove or microwave.
- Swap cream with Greek yogurt or coconut milk for lighter/dairy-free options.
- Optional add-ins include cooked rice, orzo, or small pasta shapes for a more filling meal.