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Hearty Rotisserie Chicken Mushroom Soup

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This Hearty Rotisserie Chicken Mushroom Soup is a cozy, comforting meal made with tender shredded chicken, earthy mushrooms, and aromatic vegetables simmered in a rich broth. Add a splash of cream for a luxurious finish—perfect for chilly nights or easy weeknight dinners.

Ingredients

  • 1 rotisserie chicken, shredded
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth (preferably low-sodium)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • 1 cup heavy cream (optional)
  • 1 tbsp oil (for sautéing)

Instructions

  1. Heat oil in a large soup pot over medium heat.
  2. Sauté onion, carrots, celery, and mushrooms for 5–7 minutes until softened and lightly browned.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a boil.
  5. Stir in shredded chicken, thyme, and parsley. Reduce heat and simmer for 20 minutes.
  6. Optional: Stir in heavy cream just before serving and heat through gently.
  7. Season with salt and pepper to taste. Serve hot.

Notes

  • Use plain or herb-seasoned rotisserie chicken for best flavor.
  • For a dairy-free version, omit cream or use full-fat coconut milk.
  • Can add noodles, rice, or greens for extra heartiness.
  • Soup can be frozen without cream for up to 3 months.
  • Brighten flavor with a squeeze of lemon juice just before serving.

Nutrition

Find it online: https://recipesbyliza.com/hearty-rotisserie-chicken-mushroom-soup/