Hello, dear readers! I hope this post finds you smiling and eager to whip up something utterly delightful in the kitchen. Today, I’m beyond thrilled to share a recipe that’s close to my heart—Rotisserie Chicken Mushroom Soup. This isn’t just any lunch or dinner treat; it’s a comforting, soul-warming bowl that’s perfect for cozy days. From the tender rotisserie chicken to the earthy mushrooms, every spoonful feels like a celebration of comfort.
Thank you so much for joining me in this culinary adventure; I can’t wait for you to try this delicious soup!
Ingredients:
- 1 rotisserie chicken, shredded (remove skin and bones)
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (any variety you like)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Crusty bread, for serving (optional)
How to Make Rotisserie Chicken Mushroom Soup:
- Prepare the chicken: Remove the skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions and garlic and cook for 2-3 minutes until they become soft and fragrant.
- Add mushrooms: Toss in the sliced mushrooms and sauté until they release their juices and begin to brown, about 5 minutes.
- Add carrots and celery: Stir in the carrots and celery, cooking for an additional 3-4 minutes until they start to soften.
- Pour in the broth: Add the chicken broth and thyme, then bring the mixture to a simmer.
- Add shredded chicken: Once the broth is simmering, add the shredded chicken. Let the soup cook for 15-20 minutes to blend the flavors.
- Finish with cream: Stir in the heavy cream, salt, and pepper. Let the soup warm through for another 5 minutes without boiling.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side.
Helpful Tips:
- Use fresh mushrooms for the best flavor. You can try button, cremini, or even shiitake for a richer taste.
- Don’t skip the sautéing step. This helps the vegetables and mushrooms develop deep flavors that enhance the soup.
- Make it heartier by adding some cooked pasta or rice to the soup if you like a more filling meal.
Substitutions/Variations:
- For a lighter version, substitute heavy cream with half-and-half or even coconut milk for a dairy-free option.
- Different mushrooms: Feel free to mix and match your favorite mushrooms. Porcini or portobello can add a deep, earthy flavor.
- Add greens: Spinach or kale can be stirred in at the end for added nutrition and color.
- Spice it up: A pinch of red pepper flakes can add a bit of heat to the soup if you prefer it spicy.
Frequently Asked Questions:
1. Can I use leftover chicken instead of rotisserie?
Yes! Any cooked chicken will work, just shred it and add it in.
2. Can I make this soup ahead of time?
Absolutely. This soup stores well in the fridge for up to 4 days. The flavors actually deepen as it sits!
3. Can I freeze this soup?
Yes, but it’s best to freeze it without the cream. Just thaw and add the cream when you reheat.
Storage Instructions:
- Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze for up to 3 months, but remember to add the cream after reheating for the best texture.
More Relevant Recipes:
- Creamy Chicken and Wild Rice Soup
- Chicken and Mushroom Risotto
- Instant Pot Chicken Noodle Soup
- Creamy Mushroom Pasta with Chicken
I hope you love this Rotisserie Chicken Mushroom Soup as much as I do! It’s easy to make, comforting, and perfect for any day when you need a warm bowl of deliciousness. Happy cooking!