Why You’ll Love This Recipe

This soup is the ultimate comfort food, combining the rich, smoky flavor of rotisserie chicken with the earthy taste of mushrooms and the aromatic herbs that bring it all together. The addition of a creamy base makes it indulgent yet comforting. It’s quick to prepare, especially with the convenience of store-bought rotisserie chicken, and it’s a great way to use up leftovers while still feeling like you’re enjoying a homemade meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rotisserie chicken, shredded
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini, white button, or a mix)
1 medium onion, diced
Fresh parsley, chopped (for garnish)
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
4 cups chicken broth
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1 cup milk or cream

Directions

Prepare the vegetables: Begin by chopping the carrots, celery, onion, and garlic. Slice the mushrooms and shred the rotisserie chicken if not already done.
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook for about 5-7 minutes until softened, stirring occasionally.
Add garlic and herbs: Add the garlic, rosemary, and thyme to the pot, cooking for another 1-2 minutes until fragrant.
Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 5-6 minutes, allowing them to release their moisture and become tender.
Thicken the soup: Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to form a roux.
Add broth and chicken: Gradually pour in the chicken broth while stirring to avoid lumps. Add the shredded rotisserie chicken and bring the soup to a simmer.
Simmer and finish: Allow the soup to simmer for 15-20 minutes, stirring occasionally. Once the vegetables are tender, add the milk or cream, and season with salt and pepper to taste.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy the comforting flavors.

Servings and Timing

Servings: 6 servings
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian Option: Replace the rotisserie chicken with plant-based protein or beans (such as chickpeas or white beans) for a vegetarian version of this soup.
Mushrooms: Try different mushroom varieties like shiitake, portobello, or oyster for unique flavors and textures.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy variation.
Creamy Texture: For a richer soup, use heavy cream instead of milk, or blend part of the soup for a smooth, creamy texture.
Herb Variations: Experiment with other herbs like sage, basil, or dill to customize the flavor profile.

Storage/Reheating

Storage: Store the soup in an airtight container in the fridge for up to 3 days. Make sure to cool the soup to room temperature before refrigerating.
Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: To reheat, warm on the stovetop over low heat, adding a splash of broth or milk to adjust the consistency if needed. Alternatively, microwave in intervals, stirring between.

FAQs

Can I use a different type of meat?

Yes, you can substitute rotisserie chicken with turkey, chicken breasts, or even cooked sausage for different flavors.

What type of mushrooms work best in this soup?

Cremini, white button, or a mix of both work wonderfully, but you can experiment with other varieties like shiitake or portobello for added richness.

Can I make this soup dairy-free?

Yes, use dairy-free milk (such as almond or coconut milk) and skip the cream or use a plant-based cream alternative.

How can I make this soup thicker?

To make the soup thicker, increase the amount of flour slightly when creating the roux or blend a portion of the soup and return it to the pot.

Can I use homemade chicken broth?

Absolutely! Homemade chicken broth will add a richer flavor to the soup.

What can I add to give this soup a bit of heat?

Add a pinch of cayenne pepper, red pepper flakes, or some hot sauce for a spicy kick.

How can I make this soup gluten-free?

Use gluten-free flour to thicken the soup and ensure that your chicken broth is gluten-free.

Can I add other vegetables to the soup?

Yes, vegetables like peas, corn, or spinach can be added for extra nutrition and flavor.

Can I use frozen vegetables?

Yes, you can substitute fresh vegetables with frozen ones. Just be sure to adjust cooking times, as frozen vegetables may cook faster.

How do I make this soup richer?

For a richer flavor, use cream instead of milk and add a touch of butter when sautéing the vegetables.

Conclusion

This Rotisserie Chicken Mushroom Soup is the ultimate comfort food, offering a warm, creamy base packed with flavor. It’s quick to prepare and customizable to suit your tastes. Whether you enjoy it as a light meal or pair it with a hearty sandwich, this soup will quickly become a family favorite. Enjoy a bowlful of comfort today!

Rotisserie Chicken Mushroom Soup

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Author: Julia
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Indulge in the creamy, comforting goodness of Rotisserie Chicken Mushroom Soup. Made with tender rotisserie chicken, earthy mushrooms, and aromatic herbs, this soup offers a rich, flavorful base that’s perfect for any time of year. Quick and easy to prepare, it’s the ultimate cozy meal for the whole family.

Instructions

Prepare the vegetables: Chop the carrots, celery, onion, and garlic. Slice the mushrooms and shred the rotisserie chicken.
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes until softened.
Add garlic and herbs: Stir in garlic, rosemary, and thyme. Cook for another 1-2 minutes until fragrant.
Cook the mushrooms: Add sliced mushrooms to the pot. Cook for 5-6 minutes, allowing them to release moisture and become tender.
Thicken the soup: Sprinkle flour over vegetables and stir. Cook for 1-2 minutes to create a roux.
Add broth and chicken: Gradually pour in the chicken broth while stirring. Add shredded rotisserie chicken and bring the soup to a simmer.
Simmer and finish: Let the soup simmer for 15-20 minutes. Add milk or cream and season with salt and pepper.
Serve: Ladle the soup into bowls, garnish with parsley, and enjoy.