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
Scale
- 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.