Description
Rotisserie Chicken Mushroom Soup is a cozy, comforting soup made with tender shredded chicken, hearty mushrooms, and vegetables in a savory broth. It’s quick to prepare and full of flavor—perfect for weeknight meals or warming up on chilly days.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (white or cremini), sliced
- 6 cups chicken broth
- 1 tsp dried thyme or 1 tbsp fresh
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup heavy cream or milk (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic and mushrooms; cook 4–5 minutes until mushrooms are browned.
- Pour in chicken broth; add thyme, bay leaf, salt, and pepper.
- Bring to a simmer and cook for 15–20 minutes to blend flavors.
- Stir in shredded chicken and cook for another 5 minutes until heated through.
- Optional: Stir in cream or milk and simmer 2–3 more minutes.
- Remove bay leaf, adjust seasoning, and serve hot with parsley.
Notes
- Add rice or noodles for a heartier soup.
- Stir in spinach or kale for extra greens.
- Use any cooked chicken if rotisserie isn’t available.
- Skip cream for a dairy-free version.
- Spice it up with red pepper flakes if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
