The aroma of Rotisserie Chicken and Mushroom Soup wafts through the air, wrapping around you like a warm hug on a chilly day. Rich, savory broth mingles with tender chicken and earthy mushrooms, creating a symphony of flavors that dances on your taste buds.
Picture this: It’s a rainy Sunday afternoon, and you’re curled up with a cozy blanket, cradling a steaming bowl of this comforting soup. Each spoonful is a little piece of happiness, reminding you that even the simplest ingredients can create magic in the kitchen.
Why You'll Love This Recipe
- This comforting Rotisserie Chicken and Mushroom Soup is easy to prepare and perfect for any weeknight meal
- Its rich flavor profile combines savory chicken with earthy mushrooms, making it incredibly satisfying
- The vibrant colors and aromas are sure to impress your family and friends at dinner parties
- Plus, it’s versatile enough to enjoy as a light lunch or hearty dinner
I remember the first time I made this soup; my family couldn’t get enough of it! The delight on their faces was priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Rotisserie Chicken: Using pre-cooked rotisserie chicken saves time and adds incredible flavor to your soup.
Fresh Mushrooms: Choose cremini or button mushrooms for their earthy taste; they add depth to the broth.
Carrots: Fresh carrots bring sweetness and color; slice them thinly for quicker cooking.
Celery: Adds crunch and freshness; use tender stalks for the best flavor.
Onion: A yellow onion works well for its balance of sweetness and acidity.
Garlic: Fresh garlic cloves enhance the broth’s aroma; chop them finely for maximum impact.
Chicken Broth: Opt for low-sodium broth to control salt levels while maintaining rich flavor.
Dried Thyme: This herb elevates the soup’s taste; its earthy notes complement chicken beautifully.
Bay Leaf: A single bay leaf infuses the soup with aromatic depth during cooking.
Salt & Pepper: Essential seasonings that enhance all flavors in your soup; adjust to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Rotisserie Chicken and Mushroom Soup
Sauté Your Veggies: Begin by heating olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté until they soften and become fragrant, about 5-7 minutes.
Add Garlic & Mushrooms: Toss in minced garlic and sliced mushrooms. Cook until mushrooms release their moisture and turn golden brown—approximately 5 minutes. Your kitchen will smell heavenly!
Pour in Broth & Seasonings: Add chicken broth along with dried thyme and bay leaf. Bring the mixture to a gentle boil while stirring occasionally. Let it simmer for about 15 minutes so flavors meld beautifully.
Add Shredded Chicken: Stir in shredded rotisserie chicken into the pot. Simmer for an additional 10 minutes until everything is heated through. The chicken will soak up all those delicious broth flavors.
Taste & Adjust Seasoning: Remove the bay leaf before tasting your creation! Adjust salt and pepper according to your preference—remember that every chef has their secret touch!
Serve & Enjoy!: Ladle your sumptuous soup into bowls. Garnish with fresh herbs if desired. Dive in while it’s hot, savoring each comforting bite!
Now you have a delightful bowl of Rotisserie Chicken and Mushroom Soup ready to warm your soul! Enjoy this cozy dish any day of the week, whether you’re hosting friends or enjoying some “me-time.”
You Must Know
- This comforting Rotisserie Chicken and Mushroom Soup is perfect for chilly evenings
- The rich aroma fills your kitchen, inviting everyone to gather around the table
- With a creamy texture and hearty mushrooms, it’s a warm hug in a bowl that’s easy to prepare and even easier to enjoy
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add mushrooms. Next, stir in shredded rotisserie chicken and broth. Finally, simmer everything together for maximum flavor.
Add Your Touch
Feel free to swap out the mushrooms for other veggies like spinach or carrots. You can also spice things up with herbs such as thyme or rosemary for added depth.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain creaminess.
Chef's Helpful Tips
- For a creamier soup, add more heavy cream or milk as desired
- Always taste and adjust seasonings before serving to enhance flavors
- Using leftover rotisserie chicken saves time and adds incredible flavor to the soup
Sharing this delightful soup recipe reminds me of cozy nights spent with family. My aunt once declared it “the best soup ever,” leaving us all beaming with pride!
FAQ
Can I use fresh chicken instead of rotisserie?
Yes, you can cook fresh chicken beforehand; just shred it once cooked.
Is there a vegetarian option for this soup?
Absolutely! Substitute chicken with tofu and use vegetable broth instead of chicken broth.
How do I thicken my soup if it’s too thin?
To thicken your soup, mix cornstarch with water and stir it into the pot while simmering.
Rotisserie Chicken and Mushroom Soup
Warm up with a bowl of Rotisserie Chicken and Mushroom Soup, the ultimate comfort food for chilly days. This hearty soup features tender rotisserie chicken, earthy mushrooms, and a medley of fresh veggies simmered in rich chicken broth. Easy to prepare and bursting with flavor, it’s perfect for weeknight dinners or cozy weekends spent at home. Each spoonful is a delightful reminder that simple ingredients can create something magical.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cremini mushrooms, sliced
- 1 cup carrots, sliced thinly
- 1 cup celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in garlic and mushrooms; cook for another 5 minutes until mushrooms are golden brown.
- Pour in chicken broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
- Add shredded chicken and simmer for an additional 10 minutes until heated through.
- Remove bay leaf; season with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - For added creaminess, consider stirring in heavy cream or milk. - Feel free to substitute mushrooms with spinach or other vegetables. - Leftovers can be stored in an airtight container in the fridge for up to three days.
