This Rotisserie Chicken Mushroom Soup is the epitome of comfort, combining tender shredded chicken with earthy mushrooms in a rich and creamy broth. The beauty of this dish lies in its simplicity—using pre-cooked rotisserie chicken makes it a quick and easy meal, while the sautéed mushrooms add depth and flavor.
- Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini work well)
- 3 cups cooked rotisserie chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon rosemary (fresh or dried)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
- Fresh lemon juice (optional, for added brightness)
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Stir in the shredded rotisserie chicken and cook for an additional 2 minutes, letting the chicken warm up in the pot.
- Add the chicken broth, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about 15 minutes.
- Stir in the heavy cream and Dijon mustard (if using), and cook for another 5 minutes, until the soup is creamy and heated through.
- Remove the soup from the heat and stir in the butter until melted and incorporated.
- Taste and adjust seasoning with more salt and pepper, if necessary. For extra brightness, add a squeeze of fresh lemon juice.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Kcal: 350 kcal | Servings: 4 servings
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