Description
A comforting and hearty Rotisserie Chicken Mushroom Soup combines tender shredded rotisserie chicken with sautéed mushrooms, fresh vegetables, and aromatic herbs simmered in a flavorful chicken broth. Ideal for an easy, satisfying meal packed with wholesome ingredients and savory tastes.
Ingredients
Scale
Main Ingredients
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, chopped celery, and minced garlic. Cook and stir occasionally until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for an additional 3 to 4 minutes until the mushrooms release their juices and begin to brown slightly.
- Add Broth: Pour in the 6 cups of chicken broth and bring the mixture to a gentle simmer over medium heat.
- Add Chicken and Thyme: Stir in the shredded rotisserie chicken and dried thyme. Allow the soup to simmer gently for 20 minutes so the flavors meld together.
- Season Soup: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and serve immediately for a warming meal.
Notes
- Using pre-cooked rotisserie chicken makes this soup quick and easy to prepare.
- Feel free to use a variety of mushrooms such as cremini, button, or shiitake for added flavor complexity.
- For a creamier texture, stir in a splash of heavy cream or coconut milk at the end of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Garnish with fresh parsley or thyme for added freshness and color.
