Description
This Rotisserie Chicken Mushroom Soup is your new go-to for cozy comfort in a bowl. With tender rotisserie chicken, earthy mushrooms, and a velvety cream base, it’s hearty yet light—perfect for chilly evenings or when you need a nourishing pick-me-up. It’s a one-pot wonder that tastes like it simmered all day.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup carrots, thinly sliced
2 cups sliced mushrooms (button, cremini, or a mix)
4 cups chicken broth
1 cup water
2 teaspoons dried thyme
1 teaspoon dried rosemary Salt and pepper to taste
2 cups shredded or chopped rotisserie chicken
1 tablespoon soy sauce
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon butter
Optional garnish: chopped parsley, crusty bread, freshly grated Parmesan cheese
Instructions
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Heat olive oil in a large soup pot over medium heat. Sauté the chopped onion for 3 to 4 minutes until softened and translucent.
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Add garlic and carrots, cooking for another 2 to 3 minutes until fragrant.
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Stir in the sliced mushrooms and cook for 5 to 7 minutes until they release moisture and begin to brown.
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Add the shredded rotisserie chicken and soy sauce. Stir and cook for 2 to 3 more minutes.
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Pour in the chicken broth and water. Stir in dried thyme, rosemary, salt, and pepper. Bring the soup to a gentle simmer and cook for 10 minutes.
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In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Slowly pour it into the soup, stirring constantly to avoid lumps.
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Add heavy cream and the butter. Let the soup simmer gently for another 5 minutes, stirring occasionally until slightly thickened.
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Taste and adjust seasonings as needed.
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Serve hot, garnished with fresh parsley, a side of crusty bread, or a sprinkle of Parmesan if desired.
Notes
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You can swap heavy cream for half-and-half or evaporated milk for a lighter version.
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Using rotisserie chicken saves time and adds rich, roasted flavor.
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This soup is meal-prep friendly—store in the fridge for up to 4 days or freeze for up to 2 months.
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Stir in cooked wild rice or orzo for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American