Rotisserie Chicken Mushroom Soup Recipe

Rotisserie Chicken Mushroom Soup is a hearty, comforting dish that’s perfect for cozy evenings or when you need a quick yet satisfying meal. Packed with tender chicken, earthy mushrooms, and a rich broth, this soup is both nutritious and full of flavor. Using rotisserie chicken makes it incredibly convenient, cutting down on prep time while still delivering homemade warmth.

Ingredients

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces mushrooms (e.g., cremini or button), sliced
• 2 tablespoons all-purpose flour (optional, for thickening)
• 6 cups chicken broth
• 1 cup whole milk or heavy cream
• 2 cups shredded rotisserie chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and black pepper, to taste

Optional Additions:

• 1 cup cooked rice or noodles (for a heartier soup)
• 1 tablespoon lemon juice (for a bright finish)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil or butter in a large pot over medium heat.
2. Add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 2: Cook the Mushrooms

1. Stir in the sliced mushrooms and cook for another 5-6 minutes, until they release their moisture and begin to brown.

Step 3: Add Flour (Optional)

1. Sprinkle the flour over the vegetables and mushrooms. Stir well to coat and cook for 1-2 minutes. This step will help thicken the soup slightly.

Step 4: Add Broth and Seasonings

1. Gradually pour in the chicken broth, stirring to incorporate the flour.
2. Add dried thyme, parsley, and the bay leaf. Bring the mixture to a gentle simmer.

Step 5: Add Chicken

1. Stir in the shredded rotisserie chicken and let the soup simmer for 10-15 minutes to meld the flavors.

Step 6: Finish with Cream

1. Reduce the heat to low and stir in the milk or heavy cream.
2. Simmer for an additional 5 minutes, but do not let it boil.

Step 7: Adjust Seasoning

1. Taste the soup and adjust the salt and pepper as needed.
2. If desired, stir in lemon juice for brightness.

Step 8: Garnish and Serve

1. Remove the bay leaf and ladle the soup into bowls.
2. Garnish with fresh parsley or a sprinkle of Parmesan cheese for extra flavor.

Serving and Storage Tips

Serving:

• Serve hot with crusty bread, crackers, or a light salad on the side.
• Add a dollop of sour cream for extra richness.

Storage:

• Refrigerate: Cool the soup and store in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze in portions for up to 3 months. When reheating, stir occasionally to prevent the cream from separating.

Helpful Notes

• Chicken Substitutes: If you don’t have rotisserie chicken, use any cooked chicken or even shredded turkey.
• Mushroom Varieties: Experiment with different mushrooms like shiitake or oyster for deeper flavor.
• Thicker Soup: For a thicker consistency, increase the flour to 3 tablespoons or blend a portion of the soup before adding the chicken.

Tips from Well-Known Chefs

• Chef Jacques Pépin: “A touch of white wine added to the soup just before the broth gives it an elegant depth of flavor.”
• Chef Julia Child: “Always sauté mushrooms until golden to release their full flavor.”
• Chef Ina Garten: “Using high-quality chicken broth elevates even the simplest soups—don’t skimp on this ingredient.”

Frequently Asked Questions (FAQs)

1. Can I make this soup dairy-free?

Yes! Replace the cream with coconut milk or a plant-based milk alternative.

2. What’s the best way to shred rotisserie chicken?

Use two forks or your hands when the chicken is slightly warm for easy shredding.

3. Can I add potatoes?

Absolutely! Dice them into small cubes and add them with the broth.

4. How can I make this soup gluten-free?

Skip the flour and thicken with cornstarch or gluten-free flour instead.

5. Can I use vegetable broth instead of chicken broth?

Yes, but the flavor may be slightly different. Add a splash of soy sauce or nutritional yeast for a savory boost.

6. What other herbs can I use?

Fresh rosemary, oregano, or dill work beautifully in this soup.

7. Can I make this soup in a slow cooker?

Yes, cook the aromatics and mushrooms on the stovetop, then transfer them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

8. Can I add greens?

Definitely! Stir in spinach or kale during the last 5 minutes of cooking.

9. What if my soup is too salty?

Add a splash of cream, a diced potato, or additional broth to balance the flavors.

10. Is this soup kid-friendly?

Yes! It’s mild and comforting, making it a hit with children. You can also puree it for a smoother texture if preferred.