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Delicious Rotisserie Chicken Mushroom Soup is featured in this enticing image.

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
Cook Time 30 minutes
Total Time 50 minutes
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.