Description
Rotisserie Chicken Mushroom Soup is the perfect weeknight comfort bowl — creamy, savory, and ready in under 40 minutes. Using pre-cooked rotisserie chicken speeds things up while delivering rich, deep flavor. The combination of mushrooms, onions, garlic, herbs, and cream makes it soul-warming and satisfying.
Ingredients
2 cups shredded rotisserie chicken
2 tablespoons olive oil or butter
1 medium onion, diced
3 garlic cloves, minced
8 ounces mushrooms (cremini or baby bella), sliced
4 cups chicken broth
1 teaspoon dried thyme
1 cup heavy cream
2 tablespoons chopped fresh parsley
salt, to taste
black pepper, to taste
Instructions
1. Heat olive oil or butter in a large soup pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add sliced mushrooms. Cook, stirring occasionally, until browned and most liquid has evaporated, about 7–8 minutes.
4. Pour in chicken broth and scrape up any browned bits from the pot.
5. Stir in shredded rotisserie chicken, thyme, salt, and pepper. Simmer for 10–15 minutes.
6. Reduce heat to low and stir in heavy cream. Warm through without boiling.
7. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water before adding the cream.
To lighten the dish, substitute half-and-half or whole milk for the heavy cream.
This soup freezes well — just leave out the cream and add it fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 95mg