Rotisserie Chicken Mushroom Soup Recipe

When you’re looking for a hearty, warm, and flavor-packed meal that’s quick and easy to prepare, this Rotisserie Chicken Mushroom Soup is a perfect choice. By using a store-bought rotisserie chicken, you save time without sacrificing depth of flavor. This soup is rich with tender chicken pieces, earthy mushrooms, and a silky broth that will have everyone craving seconds.

Ingredients You’ll Need:

• 2 cups shredded rotisserie chicken (skin and bones removed)
• 1 pound mushrooms (such as cremini or button, sliced)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Optional Add-Ins:

• ½ cup wild rice (pre-cooked)
• 1 carrot, finely diced
• Celery stalk, finely diced

Equipment:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat.
2. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.
3. Add the sliced mushrooms and continue to sauté for another 5-6 minutes or until the mushrooms release their moisture and begin to brown.

Step 2: Build the Soup Base

1. Sprinkle the all-purpose flour over the mushrooms (if using). Stir and cook for 1 minute to remove the raw flour taste.
2. Pour in the chicken broth, stirring to combine and dissolve any flour clumps.
3. Add the thyme, carrot, and celery if including them. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 3: Add Chicken and Cream

1. Stir in the shredded rotisserie chicken and continue to simmer for an additional 5 minutes.
2. Reduce the heat to low and slowly stir in the heavy cream. Let it warm for 3-4 minutes, being careful not to let the soup boil at this stage to avoid curdling.
3. Season with salt and black pepper to taste.

Step 4: Finish and Serve

1. Remove the pot from heat and ladle the soup into bowls.
2. Garnish with fresh parsley and serve with warm crusty bread or a side salad.

Serving and Storage Tips

• Serving: Serve with a side of garlic bread or homemade croutons for extra crunch. A light green salad complements the rich soup well.
• Storage: Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals, stirring between each until warmed through.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

• Mushroom Variety: For deeper flavors, mix different types of mushrooms like shiitake or portobello.
• Thickening Alternative: For gluten-free options, substitute the flour with cornstarch or skip thickening entirely for a lighter soup.
• Herb Swap: Rosemary or a bay leaf can add a different aromatic note if thyme isn’t available.
• Dairy-Free Option: Use coconut milk or a plant-based cream for a non-dairy version of this soup.

Tips from Well-Known Chefs

• Julia Child: “Sauté your mushrooms in batches if needed, to make sure they brown properly and don’t steam.”
• Nigella Lawson: “Using a rotisserie chicken adds a depth of flavor that can save you time without cutting corners on taste.”
• Jamie Oliver: “Add a squeeze of lemon juice just before serving to brighten the flavors.”

Frequently Asked Questions

1. Can I use leftover cooked chicken instead of rotisserie? Yes, any pre-cooked chicken will work. Rotisserie just adds a richer flavor due to its seasoned roasting.

2. Can I make this soup in advance? Yes, this soup’s flavors develop beautifully when made ahead. Just reheat slowly to prevent the cream from separating.

3. What other vegetables can I add? Try adding spinach, kale, or peas for a pop of color and nutrients.

4. How do I keep the cream from curdling? Ensure the soup doesn’t boil after adding the cream. Keeping it on low heat prevents curdling.

5. Can I use milk instead of cream? Yes, but the soup will be less rich. Add a bit more flour or cornstarch to maintain thickness.

6. How can I make it more filling? Adding cooked wild rice, pasta, or even barley can make the soup heartier.

7. What’s the best way to clean mushrooms? Wipe mushrooms with a damp paper towel instead of rinsing under water to avoid excess moisture.

8. Can I use canned mushrooms? Fresh mushrooms provide better flavor and texture, but canned can be a quick substitute. Drain them well before using.

9. Is there a way to make this soup spicier? Add red pepper flakes or a splash of hot sauce for a bit of heat.

10. How can I make it vegetarian? Replace the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.

Enjoy this creamy and savory Rotisserie Chicken Mushroom Soup for a cozy meal that’s full of comforting flavors, perfect for any season!