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Creamy Rotisserie Chicken Mushroom Soup

Creamy rotisserie chicken mushroom soup in a white bowl garnished with fresh parsley
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This Creamy Rotisserie Chicken Mushroom Soup is the ultimate weeknight comfort food. Made with tender rotisserie chicken, earthy cremini mushrooms, and a silky rich broth, this easy soup delivers big flavor with simple ingredients.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 4 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 3 cups shredded rotisserie chicken, skin removed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. The onion should smell sweet and look glossy.
  2. Add minced garlic and sliced cremini mushrooms. Cook over medium heat for 7 to 8 minutes, stirring every couple of minutes, until the mushrooms release their liquid and the edges begin to turn golden.
  3. Pour in chicken broth and increase heat to medium-high to bring the soup to a gentle simmer, about 2 to 3 minutes. Stir in dried thyme, dried rosemary, salt, and pepper.
  4. Reduce heat to low and simmer uncovered for 10 minutes to allow the flavors to meld and the broth to deepen.
  5. Stir in shredded rotisserie chicken and heavy cream. Heat gently over low heat for 3 to 5 minutes until warmed through and steam rises gently from the surface. Do not boil after adding cream.
  6. Remove from heat and stir in fresh parsley. Ladle into bowls and serve hot.

Notes

  • Do not boil the soup after adding the cream. Boiling causes the cream to break and turns the broth grainy. Always heat gently over low.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • For extra depth, add a splash of dry white wine after cooking the mushrooms in Step 2 and let it cook off for 1 minute before adding broth.
  • Fresh herbs can replace dried – use about 3 times the amount listed.
  • Shred rotisserie chicken by hand for better texture and broth absorption.

Nutrition

Find it online: https://www.benefitiany.com/easy-creamy-rotisserie-chicken-mushroom-soup/