Rotisserie Chicken Mushroom Soup (Easy, Creamy & Comforting)
Ingredients
- 2 cups shredded rotisserie chicken (skin removed)
- 8 oz mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half for lighter)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tbsp olive oil
- Salt & pepper, to taste
Optional add-ins for variety:
- Handful of baby spinach (added at the end)
- ½ cup wild rice or egg noodles for extra heartiness
- Fresh parsley for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add garlic & mushrooms: Stir in the garlic and sliced mushrooms. Cook until mushrooms are golden brown and their liquid has evaporated, about 5–7 minutes.
- Incorporate chicken & broth: Add shredded rotisserie chicken and pour in the broth. Stir gently, then bring to a low simmer for 5 minutes.
- Cream & seasoning: Lower the heat slightly and stir in the cream, thyme, salt, and pepper. Let simmer another 10 minutes so flavors meld.
- Taste test & serve: Adjust seasoning if needed. Ladle into bowls, garnish with extra thyme or fresh parsley, and serve hot with crusty bread.
Notes
- Best Chicken Choice: A plain rotisserie chicken works best — avoid heavily seasoned or BBQ styles that may overpower the soup.
- Mushroom Options: Cremini mushrooms give a richer flavor than button mushrooms, but either works.
- Cream Swap: Use half-and-half for a lighter soup, or coconut milk for a dairy-free option.
- Make-Ahead Tip: Cook the soup without cream if planning to freeze; stir in cream after reheating for best texture.
- Flavor Boost: Add a splash of white wine when sautéing mushrooms for extra depth.
- Serving Suggestion: Pair with crusty bread, garlic toast, or a side salad for a complete meal.