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Rotisserie Chicken Mushroom Soup Recipe

Rotisserie Chicken Mushroom Soup Recipe
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★★★★★

5 from 22 reviews

This hearty Rotisserie Chicken Mushroom Soup combines tender shredded rotisserie chicken with sautéed mushrooms and fresh vegetables in a creamy, flavorful broth. Enhanced with thyme, garlic, and a touch of soy sauce for umami depth, it’s a comforting, easy-to-make soup perfect for cozy dinners.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Vegetables

  • 2 cups mushrooms (cremini, button, or shiitake), sliced
  • 1 carrot, diced
  • 1 celery stalk, diced

Seasonings & Broth

  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • 1 teaspoon soy sauce (for extra umami)
  • 1 teaspoon lemon juice (optional, for brightness)

Dairy & Protein

  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 cups shredded rotisserie chicken

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 2 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Cook the Mushrooms and Vegetables: Add the sliced mushrooms to the pot and cook for 4-5 minutes, stirring occasionally, until they release their moisture and start to brown. Then add the diced carrot and celery, cooking for an additional 2 minutes to slightly soften them.
  3. Add Seasonings and Broth: Sprinkle in dried thyme, salt, and black pepper, stirring to coat the vegetables evenly. Pour in the chicken broth and bring to a gentle simmer. Let it cook for about 10 minutes so the flavors meld together.
  4. Stir in the Cream and Rotisserie Chicken: Reduce the heat and gradually stir in the heavy cream, mixing thoroughly. Add the shredded rotisserie chicken and warm it through in the creamy broth. For extra depth, stir in a teaspoon of soy sauce. Allow the soup to simmer for another 5 minutes.
  5. Adjust the Flavor: Taste the soup and adjust seasoning as needed. Optionally, add a teaspoon of lemon juice to brighten the flavors and balance the richness.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for color and freshness. Serve warm, optionally with crusty bread on the side.

Notes

  • You can substitute half-and-half for heavy cream to reduce calories while keeping creaminess.
  • Use any type of mushrooms you prefer or a mix for varied texture and flavor.
  • Leftover rotisserie chicken makes this soup quick and convenient.
  • Adding soy sauce enhances the umami but can be omitted for a lower-sodium version.
  • The lemon juice is optional but really helps balance the creaminess with brightness.
  • Serve with crusty bread or a light salad for a complete meal.

Nutrition

Keywords: Rotisserie chicken soup, mushroom soup, creamy chicken soup, easy chicken recipes, comfort food, homemade soup

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