Print

Rotisserie Chicken Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and quick soup made with rotisserie chicken, mushrooms, and a creamy broth, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 8 oz fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. In a large pot over medium heat, add the olive oil along with the chopped onions. Sauté until translucent, about 3 to 4 minutes.
  2. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown, approximately 5 to 7 minutes.
  3. Pour in the vegetable broth and add the shredded rotisserie chicken, mixing gently.
  4. Reduce heat and stir in the heavy cream, fresh thyme, salt, and pepper. Simmer for around 10 minutes.
  5. Taste and adjust seasoning as necessary.
  6. Ladle the soup into bowls and garnish with extra thyme or cracked pepper, if desired.

Notes

Can be stored in an airtight container in the fridge for 3-4 days or frozen for 2-3 months. Reheat on medium heat, stirring occasionally.

Nutrition

Find it online: https://www.simplefamilydishes.com/rotisserie-chicken-mushroom-soup/