Rotisserie Chicken and Mushroom Soup Recipe

Introduction

There’s something deeply comforting about a warm bowl of soup, especially on chilly days. This Rotisserie Chicken Mushroom Soup is rich, savory, and incredibly easy to make, perfect for using up leftovers while delivering cozy, satisfying flavors.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 8 oz fresh mushrooms, sliced
• 1 rotisserie chicken, shredded (about 2 ½ cups)
• 4 cups chicken broth
• 1 cup half and half
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Step 1: Heat olive oil and butter in a large soup pot over medium heat. Once the butter melts and starts to sizzle, add the chopped onion. Cook until soft and translucent, about 5 minutes. Add garlic and thyme, stirring for another minute until fragrant.
2. Step 2: Add the sliced mushrooms and cook until golden brown and most of their liquid has evaporated, about 8-10 minutes. This step develops the deep, earthy flavor.
3. Step 3: Sprinkle the flour over the mushroom mixture, stirring well to coat evenly. Cook for one minute to remove the raw flour taste and add subtle creaminess.
4. Step 4: Slowly pour in the chicken broth, stirring constantly to blend the flour smoothly. Bring to a gentle simmer and let it cook for about 10 minutes.
5. Step 5: Stir in the shredded rotisserie chicken and pour in the half and half. Warm through on low heat for about 5 minutes, avoiding boiling to prevent curdling.
6. Step 6: Taste and season with salt and pepper as desired. Stir in chopped parsley if using, just before serving.

Tips & Variations

• For extra veggies, add spinach, kale, or diced carrots during the simmering step.
• Use leftover turkey instead of chicken to switch up the protein.
• For a thicker soup, add an extra tablespoon of flour or let it simmer longer to reduce.
• Fresh thyme works beautifully if you have it on hand instead of dried.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dairy from curdling. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to substitute any mushrooms you like or have available. Cremini, button, shiitake, or a mix works well and will add unique flavors.

Is it okay to use homemade chicken broth?

Absolutely! Homemade broth will enhance the soup’s richness and depth even more, but store-bought broth works perfectly fine for convenience.

Rotisserie Chicken and Mushroom Soup Recipe

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★★★★★

4.9 from 149 reviews

• Author: Naomi
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Rotisserie Chicken Mushroom Soup is a warm, comforting bowl of rich, savory goodness made effortlessly with leftover rotisserie chicken and fresh mushrooms. It offers a velvety, earthy flavor thanks to sautéed mushrooms and a subtle creamy texture from half and half, without being heavy. Perfect for chilly days, this soup simmers gently on the stovetop, making it ideal for busy weeknights or using up leftovers with a wholesome, crowd-pleasing taste.

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Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 8 oz fresh mushrooms, sliced

Main Ingredients

• 1 rotisserie chicken, shredded (about 2 ½ cups)
• 4 cups chicken broth
• 1 cup half and half

Thickener and Seasoning

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

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Instructions

1. Start with the aromatics: Heat olive oil and butter in a large soup pot over medium heat. Once the butter melts and starts to sizzle slightly, add the chopped onion. Cook until soft and translucent, about 5 minutes. Add the minced garlic and dried thyme, stirring for another minute until fragrant.
2. Add the mushrooms: Add sliced mushrooms to the pot, cooking them down until golden brown and most of their liquid has evaporated, approximately 8-10 minutes. This step builds deep, earthy flavor in the soup.
3. Stir in flour for a light thickener: Sprinkle the all-purpose flour over the mushroom mixture, stirring thoroughly to coat evenly. Cook for about 1 minute to remove any raw flour taste, which helps create a subtle creaminess.
4. Pour in the broth and simmer: Gradually add the chicken broth while stirring to ensure the flour blends smoothly. Bring the soup to a gentle simmer and let it bubble for roughly 10 minutes to thicken and develop flavors.
5. Add chicken and half and half: Stir in the shredded rotisserie chicken followed by the half and half. Warm the soup over low heat for about 5 minutes, avoiding boiling to prevent the dairy from curdling.
6. Season and finish: Taste and season the soup with salt and black pepper as desired. For a fresh touch and color, stir in chopped fresh parsley just before serving.

Notes

• This soup is very adaptable; you can add other vegetables like spinach, kale, or carrots to increase the vegetable content.
• Leftover turkey can be substituted for chicken, especially during holidays.
• To keep the soup creamy without curdling, warm it on low heat after adding the half and half and do not boil.
• The soup freezes well in airtight containers for convenient future meals.
• Use fresh mushrooms for the best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: rotisserie chicken soup, mushroom soup, comfort food, easy dinner, creamy chicken soup, leftover chicken recipe, weeknight soup, hearty soup