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Rotisserie Chicken Mushroom Soup Recipe

Rotisserie Chicken Mushroom Soup Recipe
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★★★★★

5 from 14 reviews

This Rotisserie Chicken Mushroom Soup is a warm and comforting dish that combines tender rotisserie chicken, earthy mushrooms, and fresh vegetables in a creamy, savory broth. Perfect for a quick weeknight meal, it blends aromatic herbs and rich ingredients to create a hearty soup with a velvety texture. The use of rotisserie chicken adds convenience and smoky depth, while the fresh parsley and Parmesan garnish elevate the flavors beautifully.

Ingredients

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For the Soup Base:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, thinly sliced
  • 2 cups mushrooms, sliced (button, cremini, or mixed)
  • 4 cups chicken broth
  • 1 cup water
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

For the Chicken:

  • 2 cups rotisserie chicken, shredded or chopped
  • 1 tablespoon soy sauce (halal)

For the Creamy Soup Base:

  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter

Optional Garnish:

  • Chopped parsley
  • Crusty bread, for serving
  • Freshly grated Parmesan cheese

Instructions

  1. Prepare the Vegetables and Chicken: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and sliced carrots, continuing to sauté for 2-3 minutes until the garlic releases its aroma. Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and their moisture is released. Add shredded rotisserie chicken and drizzle with soy sauce; cook for an additional 2-3 minutes to combine flavors.
  2. Prepare the Soup Base: Pour in the chicken broth and water, stirring to combine all ingredients. Bring to a simmer over medium heat. Season with dried thyme, rosemary, salt, and pepper. Let the soup simmer for about 10 minutes to meld the flavors. In a separate small bowl, whisk flour with a few tablespoons of water to form a smooth slurry. Slowly stir the slurry into the simmering soup to thicken it without clumping.
  3. Make the Soup Creamy: Stir in the heavy cream, then allow the soup to simmer for an additional 5 minutes. This addition creates a smooth, rich texture and balances the savory flavors. Taste and adjust seasoning as needed, adding more salt, pepper, or herbs to suit your preference.
  4. Serve and Garnish: Ladle the hot soup into bowls ensuring a good distribution of chicken, mushrooms, and vegetables. Garnish with freshly chopped parsley for a bright, fresh flavor. For extra indulgence, serve with crusty bread and/or sprinkle freshly grated Parmesan cheese on top.

Notes

  • Using rotisserie chicken saves cooking time and adds a smoky depth to the soup.
  • You can use any type of mushrooms, but a mix of button and cremini offers great flavor complexity.
  • Adjust the thickness by varying the amount of flour slurry used.
  • For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream.
  • Ensure the soy sauce used is halal if adhering to dietary restrictions.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: rotisserie chicken soup, mushroom soup, creamy chicken soup, easy weeknight soup, homemade chicken mushroom soup

Find it online: https://mixitwitjoe.com/rotisserie-chicken-mushroom-soup-recipe/