Looking for a warm and comforting meal that comes together in no time? Rotisserie Chicken Mushroom Soup is the answer to your busy evenings. This delightful dish effortlessly combines tender chicken, earthy mushrooms, and creamy goodness, making it a go-to favorite for families and professionals alike.
This rich and velvety soup is packed with the savory flavors of roasted garlic and thyme, creating a symphony of taste that will warm your heart and home. The combination of shredded rotisserie chicken and fresh mushrooms brings a lovely texture, while the heavy cream adds an indulgent touch. You’ll find that this soup isn’t just easy to make; it also brings a sense of home cooking that’s hard to resist.
Why should you whip up this delicious recipe? First, it’s quick to prepare, perfect for those with a busy lifestyle. Second, it features simple ingredients that you might already have in your kitchen. Finally, it’s an excellent option for meal prep, allowing you to enjoy leftovers throughout the week.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Flexibly accommodates leftovers
Ingredients for Rotisserie Chicken Mushroom Soup
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), 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
Step-by-Step Instructions of Rotisserie Chicken Mushroom Soup
- Sauté the onions and garlic in a large pot with olive oil over medium heat until they become translucent and fragrant, about 4-5 minutes.
- Add the sliced mushrooms to the pot and cook until they are tender and browned, about 5 more minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Stir in the shredded chicken and thyme, allowing it to heat through for about 3 minutes.
- Add the heavy cream, and season with salt and pepper to taste. Stir well and let simmer for an additional 2-3 minutes.
- Serve the soup warm, garnished with fresh herbs if you like.
Tips for Success
- Don’t rush the sautéing: Taking your time to sauté the onions and garlic will bring out their natural sweetness.
- Use fresh herbs for flavor: They really enhance the dish, giving it a fresh taste.
- Adjust the thickness: If you prefer a thicker soup, let it simmer longer to reduce the liquid.
Substitutions & Variations of Rotisserie Chicken Mushroom Soup
- To Make It Vegan/Gluten-Free: Swap the heavy cream for coconut milk and use vegetable broth. Ensure your chicken substitute is certified gluten-free.
- Variations: Feel free to stir in a handful of spinach for extra nutrients or a spoonful of pesto for an Italian twist.
Storage Instructions of Rotisserie Chicken Mushroom Soup
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: This soup freezes beautifully for up to 3 months just thaw overnight before reheating.
- Make-Ahead: Chop the onions and garlic a day ahead to save time on a busy evening.
Frequently Asked Questions (FAQ) of Rotisserie Chicken Mushroom Soup
- Can I use leftover turkey? Absolutely! This soup is perfect for using up leftover turkey from Thanksgiving or other celebrations.
- How can I make it spicier? Adding a pinch of red pepper flakes or a dash of hot sauce can bring some heat to your bowl.
- What can I serve it with? This soup pairs wonderfully with crusty bread or a fresh salad.
Final Toughts
Creating Rotisserie Chicken Mushroom Soup is not only simple but also a delightful way to satisfy your hunger without spending hours in the kitchen. The comforting flavors and creamy texture make it a perfect choice for any day of the week. Don’t forget to leave a comment sharing your thoughts and a star rating if you try this recipe out your feedback is always welcome!
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Rotisserie Chicken Mushroom Soup
A warm and comforting soup made with tender rotisserie chicken, earthy mushrooms, and creamy goodness, perfect for busy evenings.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), 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
- Sauté the onions and garlic in a large pot with olive oil over medium heat until they become translucent and fragrant, about 4-5 minutes.
- Add the sliced mushrooms to the pot and cook until they are tender and browned, about 5 more minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Stir in the shredded chicken and thyme, allowing it to heat through for about 3 minutes.
- Add the heavy cream, and season with salt and pepper to taste. Stir well and let simmer for an additional 2-3 minutes.
- Serve the soup warm, garnished with fresh herbs if you like.
Notes
Don’t rush the sautéing to bring out natural sweetness. Fresh herbs enhance flavor. Adjust thickness by simmering longer if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None