Rotisserie Chicken and Mushroom Soup

A comforting and hearty soup made with tender rotisserie chicken, earthy mushrooms, and crisp vegetables, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups rotisserie chicken, shredded Juicy and tender, the star of the show.
1 cup mushrooms, sliced Earthy and aromatic, they add depth to the soup.
1 unit onion, chopped Sweetened as it cooks, enriching the base of flavors.
2 unit carrots, diced Bright and crunchy, providing a pop of color and nutrition.
2 stalks celery, diced Crisp and refreshing, they contribute essential crunch.
3 cloves garlic, minced Pungent and flavorful, bringing aromatic goodness to every bite.
4 cups chicken broth The foundation of our soup, rich and savory.
1 teaspoon thyme Earthy and fragrant, enhancing the overall flavor profile.
to taste unit Salt and pepper Simple seasonings that lift and balance the soup.
2 tablespoons olive oil For a touch of richness and flavor.
to garnish unit Fresh parsley A burst of color and freshness on top.

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add onions, carrots, and celery; sauté until soft.
Stir in garlic and mushrooms; cook for an additional 2-3 minutes.
Pour in chicken broth and bring to a simmer.
Add shredded rotisserie chicken and thyme; season with salt and pepper.
Simmer for 15-20 minutes.
Serve hot and garnish with fresh parsley.

Notes

Use leftover chicken bones to create a homemade stock for added depth of flavor. Experiment with spices such as rosemary or sage for different flavor profiles. Add a splash of lemon juice at the end for a zesty flavor enhancement. For a creamy version, mix in a splash of heavy cream or coconut milk before serving.