Print

Rotisserie Chicken Mushroom Soup Recipe

rotisserie chicken mushroom soup in bowl with crusty bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rich, creamy soup brings together tender rotisserie chicken, earthy mushrooms, and a velvety broth to create a perfect comfort food dish with 25 grams of protein per serving.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, sliced thinly
  • 2 cups mushrooms, sliced and cleaned (button, cremini, or mixed)
  • 4 cups chicken broth
  • 1 cup water
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 cups rotisserie chicken, shredded or chopped
  • 1 tablespoon soy sauce
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Chopped parsley (optional garnish)
  • Crusty bread (optional serving)
  • Freshly grated Parmesan cheese (optional garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant.
  2. Add minced garlic and sliced carrots to the pot. Sauté for 2-3 minutes, stirring frequently to prevent garlic from burning.
  3. Add cleaned, sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until mushrooms soften, release moisture, and reduce in size.
  4. Add shredded rotisserie chicken to the pot. Stir to combine with sautéed vegetables. Drizzle with soy sauce and cook for 2-3 minutes to warm through.
  5. Pour in chicken broth and water, stirring well to combine. Bring mixture to a gentle simmer over medium heat.
  6. Add dried thyme, rosemary, salt, and pepper. Stir to combine, then let soup simmer for 15 minutes to develop flavors.
  7. In a separate bowl, whisk together flour and 3 tablespoons cold water to form a smooth slurry. Slowly add slurry to simmering soup while stirring continuously.
  8. Gradually stir in heavy cream and let soup simmer for additional 5-8 minutes until slightly thickened. Taste and adjust seasoning.
  9. Ladle hot soup into bowls and top with freshly chopped parsley. Serve with crusty bread or sprinkle with Parmesan cheese.

Notes

  • Use rotisserie chicken for time-saving and extra flavor. Shred into bite-sized pieces for best texture distribution.
  • Cook mushrooms until they release moisture and reduce in size for optimal flavor development.
  • Add cream gradually at medium heat to prevent curdling.
  • Make flour slurry with cold water to prevent lumps when thickening soup.
  • If soup becomes too thick, thin with additional chicken broth as needed.

Nutrition

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