Rotisserie Chicken Mushroom Soup
A fast and comforting rotisserie chicken mushroom soup that uses simple pantry ingredients to deliver rich flavor in under 30 minutes.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken white and dark meat mixed is fine
- 8 oz fresh mushrooms, sliced (button or cremini)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or use half-and-half for a lighter finish
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- Heat a large pot over medium. Add 1 tbsp olive oil.
- Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and sliced mushrooms. Cook until mushrooms are golden and any liquid evaporates, 5–7 minutes, stirring occasionally.
Cooking
- Pour in 4 cups low-sodium vegetable broth and add 2 cups shredded rotisserie chicken. Stir gently to combine.
- Reduce the heat slightly. Stir in 1 cup heavy cream and 1 tsp fresh thyme. Season with salt and pepper.
- Let the soup simmer gently for about 10 minutes so flavors meld, avoiding a vigorous boil.
- Taste and adjust seasoning. Serve hot, garnished with extra thyme or cracked black pepper if desired.
Notes
Refrigerate in an airtight container for 3-4 days. For freezing, store the soup base without cream for up to 3 months. Reheat gently to at least 165°F (74°C) for safe consumption.