Rotisserie Chicken Mushroom Soup Recipe

Rotisserie chicken mushroom soup is a comforting, hearty dish that combines tender shredded chicken, earthy mushrooms, and a creamy, flavorful broth. This easy recipe is perfect for making use of leftover rotisserie chicken, saving you time while delivering a satisfying, homemade meal. It’s ideal for a quick dinner or as a meal-prep option for the week. Let’s get started with this delicious soup!

Ingredients

Core Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb mushrooms (cremini, button, or a mix), sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 ½ cups cooked rotisserie chicken, shredded
• 1 cup whole milk or heavy cream
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper to taste

Optional Additions:

• 1 cup cooked rice, pasta, or quinoa for a heartier soup
• ½ cup frozen peas, added at the end
• Fresh parsley or chives for garnish

Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Add the sliced mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.
4. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 2: Build the Base

1. Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
2. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
3. Add the dried thyme, smoked paprika (if using), and season with salt and black pepper.

Step 3: Simmer the Soup

1. Bring the mixture to a gentle boil, then reduce the heat to low.
2. Cover and let the soup simmer for 15 minutes, allowing the flavors to meld together. Stir occasionally.

Step 4: Add the Chicken and Cream

1. Stir in the shredded rotisserie chicken. Let it heat through for 5-7 minutes.
2. Gradually pour in the milk or heavy cream, stirring to combine.

Step 5: Add Optional Ingredients and Finish

1. If using rice, pasta, or quinoa, stir it in now. For frozen peas, add them during the last 2-3 minutes of cooking.
2. Taste and adjust seasoning with additional salt and black pepper, as needed.

Step 6: Serve

1. Ladle the soup into bowls and garnish with fresh parsley or chives for a pop of color and flavor.
2. Serve warm with crusty bread or crackers for a complete meal.

Serving and Storage Tips

Serving:

• Serve the soup hot with garlic bread, crusty rolls, or a green side salad.
• For added richness, sprinkle shredded Parmesan or Gruyère cheese on top.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze the soup for up to 3 months, but leave out the cream when freezing and add it after reheating to maintain the best texture.
• Reheating: Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. If the soup thickens, add a splash of broth or water.

Helpful Notes

1. Rotisserie Chicken Substitute: If you don’t have rotisserie chicken, use any cooked chicken or even shredded turkey.
2. Mushroom Options: Use cremini or button mushrooms for a milder flavor, or mix in shiitake or oyster mushrooms for a more complex taste.
3. Thicker Soup: For a thicker consistency, mash a few of the cooked vegetables or stir in extra flour or cornstarch.
4. Gluten-Free: Substitute all-purpose flour with cornstarch or a gluten-free flour blend.
5. Lighter Option: Use low-fat milk or skip the cream altogether for a broth-based version.

Tips from Well-Known Chefs

• Chef Ina Garten: “For an extra burst of flavor, deglaze the pot with a splash of white wine before adding the chicken broth.”
• Chef Gordon Ramsay: “Always taste and season as you go. This ensures balanced flavors and avoids over-salting at the end.”
• Chef Yotam Ottolenghi: “Add fresh herbs like thyme or parsley at the very end to maintain their vibrant flavor and aroma.”

Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! Replace the milk or cream with coconut milk or a dairy-free cream alternative.

2. What can I use instead of rotisserie chicken?

You can use shredded leftover chicken, cooked chicken breasts or thighs, or even turkey.

3. How do I prevent the soup from curdling?

When adding the cream, ensure the soup is not boiling. Stir it in slowly over low heat to prevent curdling.

4. Can I add potatoes to this soup?

Yes! Diced potatoes make a great addition. Add them in Step 3 and simmer until tender.

5. Can I make this soup ahead of time?

Absolutely! The flavors develop even more after resting. Just reheat gently before serving.

6. What can I substitute for mushrooms?

If you’re not a fan of mushrooms, substitute them with zucchini, spinach, or diced squash for a different flavor profile.

7. Can I use frozen vegetables?

Yes! Frozen mushrooms or mixed vegetables work well, especially if you’re short on prep time.

8. How do I make this soup spicier?

Add red pepper flakes, cayenne pepper, or a dash of hot sauce for a spicy kick.

9. How can I make this soup richer?

Use heavy cream instead of milk, and stir in a tablespoon of butter at the end.

10. What can I serve alongside this soup?

Crusty bread, garlic knots, or a light green salad pair wonderfully with this creamy soup.