AMAZING ROTISSERIE CHICKEN MUSHROOM SOUP

I’ll never forget the first time my neighbor, Mrs. Gable, shared her secret to stretching a single rotisserie chicken into a week’s worth of meals; the star of the show was always her unbelievably comforting soup. It was then I realized the magic of transforming humble ingredients into a bowl of creamy goodness, and that’s how my love for Rotisserie Chicken Mushroom Soup began. Today, I’m sharing my version, guaranteed to warm you from the inside out and make you feel like you’re getting a hug in a bowl!

The Ultimate Comfort Food: Rotisserie Chicken Mushroom Soup

Hey there, friend! Let’s talk soup. Specifically, let’s talk about the kind of soup that makes you want to curl up on the couch with a good book and forget all your worries. We’re diving headfirst into the world of Rotisserie Chicken Mushroom Soup, and I promise, it’s easier (and more delicious) than you think. This isn’t your average canned soup; we’re talking about a rich, flavorful, homemade experience that’s perfect for a chilly evening or a comforting lunch.

Why Rotisserie Chicken? It’s All About Convenience (and Flavor!)

Okay, let’s be honest: we all love a good shortcut, right? That’s where the rotisserie chicken comes in. Not only does it save you time and effort (no need to roast a whole chicken!), but it also adds a depth of flavor that’s hard to beat. The pre-roasted bird is seasoned to perfection and already cooked, meaning you can focus on building the soup’s flavor profile instead of babysitting a chicken in the oven. Plus, using rotisserie chicken is a fantastic way to use up leftovers and minimize food waste. It’s a win-win!

The Star of the Show: Mushrooms!

Now, let’s talk mushrooms. These earthy delights are the heart and soul of our soup. But not all mushrooms are created equal, my friend. For this recipe, I recommend using a combination of mushrooms for the best flavor and texture. Here’s a breakdown:

• Cremini Mushrooms (aka Baby Bellas): These are your workhorses. They have a mild, earthy flavor and a meaty texture that holds up well in soup.
• Shiitake Mushrooms: These add a more intense, savory flavor (umami!) and a slightly chewy texture. Remove the stems before slicing, as they can be tough.
• Oyster Mushrooms: These are delicate and have a slightly sweet, almost seafood-like flavor. They cook quickly, so add them towards the end of the sautéing process.

Don’t feel limited by these suggestions! Feel free to experiment with other varieties like portobello or even wild mushrooms if you’re feeling adventurous. Just remember to adjust the cooking time accordingly.

Building the Flavor Base: Aromatics and Beyond

The key to a truly amazing soup is building a strong flavor base. That means starting with aromatics like onions, garlic, and celery. Sautéing these ingredients in butter (or olive oil, if you prefer) until they’re soft and fragrant is crucial for creating a depth of flavor that will permeate the entire soup. Don’t rush this step! Allow the onions to become translucent and the garlic to release its aroma before adding the mushrooms.

Beyond the aromatics, consider adding other flavor enhancers like:

• Fresh Thyme: This herb adds a subtle, earthy note that complements the mushrooms beautifully.
• Dry Sherry or White Wine: A splash of sherry or white wine adds acidity and complexity to the soup. Be sure to cook off the alcohol before adding the broth.
• Soy Sauce or Worcestershire Sauce: A dash of either of these sauces adds umami and depth of flavor.
• Bay Leaf: One bay leaf simmering in the soup adds a subtle but important layer of flavor. Remember to remove it before serving!

The Broth: The Liquid Gold of Our Soup

The type of broth you use can significantly impact the flavor of your soup. While you can use store-bought chicken broth, I highly recommend making your own! It’s surprisingly easy, and the flavor is far superior. Plus, you can use the carcass from your rotisserie chicken to make a rich and flavorful broth. Check out my notes below for instructions on making homemade chicken broth.

If you’re using store-bought broth, opt for a low-sodium variety so you can control the salt level yourself. You can also use vegetable broth for a vegetarian version of this soup.

Creaminess Factor: How to Achieve the Perfect Texture

Now, let’s talk about the creamy texture that makes this soup so irresistible. There are a few ways to achieve this:

• Heavy Cream: This is the classic choice for adding richness and creaminess. A little goes a long way!
• Half-and-Half: A lighter option that still provides a creamy texture.
• Greek Yogurt: For a tangier and healthier option, try adding a dollop of Greek yogurt to each bowl before serving. Be careful not to boil the yogurt, as it can curdle.
• Cashew Cream: For a vegan option, you can blend soaked cashews with water to create a creamy base.
• Blending a Portion of the Soup: You can also use an immersion blender to blend a portion of the soup before adding the cream. This will thicken the soup and create a smoother texture.

Experiment with different options to find your preferred level of creaminess.

Rotisserie Chicken Mushroom Soup Recipe

Alright, let’s get down to business! Here’s my go-to recipe for Rotisserie Chicken Mushroom Soup:

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil or butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound mushrooms (cremini, shiitake, oyster), sliced
• 1/4 cup dry sherry or white wine (optional)
• 6 cups chicken broth (homemade or store-bought, low-sodium)
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups shredded rotisserie chicken
• 1/2 cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Equipment:

• Large pot or Dutch oven
• Cutting board
• Knife

Instructions

1. Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until softened and browned, about 8-10 minutes. If using sherry or white wine, add it to the pot and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pot.
3. Add Broth and Seasoning: Pour in the chicken broth and add the thyme and bay leaf. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
4. Add Chicken and Cream: Remove the bay leaf. Stir in the shredded rotisserie chicken and heavy cream or half-and-half. Heat through until warmed. Do not boil.
5. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Tips and Tricks for Soup Success

Here are a few extra tips to help you make the best Rotisserie Chicken Mushroom Soup ever:

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown properly.
• Taste as you go! Adjust the seasoning to your liking. You may need to add more salt, pepper, or herbs depending on your preferences.
• For a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the soup and simmer for a few minutes until thickened.
• To make this soup ahead of time, prepare it up to the point of adding the cream and chicken. Store in the refrigerator for up to 3 days. When ready to serve, reheat the soup and stir in the cream and chicken.
• Freeze the soup for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.

Variations and Adaptations

The beauty of soup is that it’s so versatile! Feel free to experiment with different ingredients and flavors to create your own unique version of Rotisserie Chicken Mushroom Soup. Here are a few ideas:

• Add Noodles or Rice: Stir in cooked egg noodles, rice, or pasta for a heartier soup.
• Add Vegetables: Add other vegetables like spinach, kale, or peas for extra nutrients and flavor.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• Add Cheese: Stir in shredded Parmesan cheese or Gruyere cheese for a richer, cheesier soup.

Don’t be afraid to get creative and make this soup your own!

Serving Suggestions

Rotisserie Chicken Mushroom Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few serving suggestions:

• Crusty Bread: A slice of crusty bread is perfect for soaking up all the delicious broth.
• Grilled Cheese Sandwich: A classic pairing!
• Side Salad: A simple green salad provides a refreshing contrast to the richness of the soup.

Turning Chicken Into Other Easy Meals

Don’t let that leftover chicken go to waste! There are tons of other delicious and easy recipes you can make with rotisserie chicken. For instance, using some of the same ingredients in this soup, you can whip up a Creamy Dreamy Mushroom Pasta. Or, if you’re in the mood for something with a bit more zest, try making Butter Chicken. For a comforting casserole, you can adapt the chicken into a Forgotten Chicken And Rice Casserole. Need a cold lunch idea? Transform the leftover rotisserie chicken into a Chicken Macaroni Salad. And for a quick and easy dinner, consider Creamy Garlic Chicken Gnocchi.

Homemade Chicken Broth: A Labor of Love (But Worth It!)

Okay, so I mentioned making your own chicken broth, and I know it might sound intimidating, but trust me, it’s not as hard as you think! Here’s a simple recipe:

Ingredients:

• 1 rotisserie chicken carcass (or about 2 pounds of chicken bones)
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 12 cups water

Instructions:

1. Place the chicken carcass, onion, carrots, celery, garlic, bay leaf, and peppercorns in a large pot.
2. Cover with water and bring to a boil.
3. Reduce heat and simmer for at least 2 hours, or up to 4 hours. The longer it simmers, the richer the flavor will be.
4. Strain the broth through a fine-mesh sieve, discarding the solids.
5. Let the broth cool completely before storing in the refrigerator or freezer.

Homemade chicken broth will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Final Thoughts

So, there you have it! My ultimate guide to making Rotisserie Chicken Mushroom Soup. I hope you’ll give this recipe a try and experience the comfort and deliciousness for yourself. Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make this soup your own. Happy cooking, my friend!

Amazing Rotisserie Chicken Mushroom Soup

This Rotisserie Chicken Mushroom Soup is the ultimate comfort food, perfect for a chilly evening. It’s an easy and delicious way to transform a rotisserie chicken into a creamy, flavorful homemade soup that will warm you from the inside out. Enjoy this rich and satisfying meal!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil or butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound mushrooms cremini, shiitake, oyster
• 1/4 cup dry sherry or white wine optional
• 6 cups chicken broth homemade or store-bought, low-sodium
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups shredded rotisserie chicken
• 1/2 cup heavy cream or half-and-half
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• cutting board
• knife
• Fine-mesh sieve (for homemade broth)

Method

 

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the sliced mushrooms to the pot and cook until softened and browned, about 8-10 minutes. If using sherry or white wine, add it to the pot and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pot.
3. Pour in the chicken broth and add the thyme and bay leaf. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
4. Remove the bay leaf. Stir in the shredded rotisserie chicken and heavy cream or half-and-half. Heat through until warmed. Do not boil.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Don’t overcrowd the pan when sautéing the mushrooms; cook them in batches if necessary. Taste as you go and adjust seasoning. For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup. Store the soup in the refrigerator for up to 3 days or freeze for up to 3 months. You can add noodles or rice for a heartier soup. Consider other vegetables like spinach, kale, or peas. Add a pinch of red pepper flakes or hot sauce for spice. Stir in shredded Parmesan or Gruyere for a cheesy soup.