Creamy Rotisserie Chicken Mushroom Soup Recipe

Introduction

This Creamy Rotisserie Chicken Mushroom Soup is the ultimate weeknight comfort food. Made with tender rotisserie chicken, earthy cremini mushrooms, and a silky rich broth, it comes together quickly for a satisfying meal full of flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups chicken broth (low-sodium recommended)
• 1 cup heavy cream
• 3 cups shredded rotisserie chicken, skin removed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. The onion should smell sweet and look glossy.
2. Step 2: Add minced garlic and sliced cremini mushrooms. Cook over medium heat for 7 to 8 minutes, stirring every couple of minutes, until the mushrooms release their liquid and the edges begin to turn golden.
3. Step 3: Pour in chicken broth and increase heat to medium-high to bring the soup to a gentle simmer, about 2 to 3 minutes. Stir in dried thyme, dried rosemary, salt, and pepper.
4. Step 4: Reduce heat to low and simmer uncovered for 10 minutes to allow the flavors to meld and the broth to deepen.
5. Step 5: Stir in shredded rotisserie chicken and heavy cream. Heat gently over low heat for 3 to 5 minutes until warmed through and steam rises gently from the surface. Do not boil after adding cream.
6. Step 6: Remove from heat and stir in fresh parsley. Ladle into bowls and serve hot.

Tips & Variations

• Do not boil the soup after adding the cream to prevent the broth from turning grainy; always heat gently.
• For a lighter version, substitute heavy cream with half-and-half or whole milk.
• Add a splash of dry white wine after cooking the mushrooms for extra depth; let it cook off for 1 minute before adding broth.
• Use fresh herbs instead of dried by tripling the amount called for in the recipe.
• Shred the rotisserie chicken by hand for better texture and to help the broth absorb flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the cream. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom?

Yes, button mushrooms or shiitake mushrooms work well as substitutes and will add their own unique flavor to the soup.

Is it okay to use leftover chicken instead of rotisserie?

Absolutely. Any cooked shredded chicken can be used; rotisserie chicken is just a convenient option for quick preparation.

Creamy Rotisserie Chicken Mushroom Soup Recipe

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★★★★★

5 from 89 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Creamy Rotisserie Chicken Mushroom Soup is a comforting and flavorful dish perfect for weeknight meals. It combines tender rotisserie chicken, earthy cremini mushrooms, and a rich, silky broth made creamy with heavy cream. With simple ingredients and easy stovetop preparation, this soup delivers a warm, satisfying experience in just 30 minutes.

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Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced

Broth and Seasoning

• 4 cups chicken broth (low-sodium recommended)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Main Additions

• 3 cups shredded rotisserie chicken, skin removed
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Heat the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. The onion should smell sweet and look glossy to indicate proper caramelization.
2. Cook mushrooms and garlic: Add minced garlic and sliced cremini mushrooms to the pot. Cook over medium heat for 7 to 8 minutes, stirring every couple of minutes, until the mushrooms release their liquid and the edges start to turn golden brown, enhancing their flavor.
3. Add broth and seasonings: Pour in the chicken broth and increase heat to medium-high to bring the soup to a gentle simmer, about 2 to 3 minutes. Stir in dried thyme, dried rosemary, salt, and pepper to build a fragrant and well-seasoned base.
4. Simmer to meld flavors: Reduce heat to low and simmer the soup uncovered for 10 minutes. This allows the flavors to meld together and the broth to deepen in taste.
5. Add chicken and cream: Stir in the shredded rotisserie chicken and heavy cream. Heat gently over low heat for 3 to 5 minutes until warmed through and steam rises gently from the surface. Avoid boiling after adding cream to prevent curdling.
6. Finish with fresh parsley and serve: Remove the soup from heat and stir in fresh chopped parsley. Ladle the soup into bowls and serve hot for the best comforting experience.

Notes

• Do not boil the soup after adding the cream to prevent the broth from breaking and becoming grainy; always heat gently over low heat.
• For a lighter version, substitute the heavy cream with half-and-half or whole milk.
• For extra depth of flavor, add a splash of dry white wine after cooking the mushrooms in Step 2 and let it cook off for 1 minute before adding the broth.
• Fresh herbs can replace dried – use about three times the amount specified for more vibrant flavor.
• Shred the rotisserie chicken by hand for better texture and to help the broth absorb more flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Creamy chicken soup, Rotisserie chicken soup, Mushroom soup, Easy weeknight soup, Comfort food, Creamy mushroom chicken soup, American soup recipes