Rotisserie Chicken Mushroom Soup: A Perfect Weeknight Comfort Meal
There is nothing quite as comforting as a bowl of warm, creamy soup on a chilly evening. This recipe for Rotisserie Chicken Mushroom Soup takes a classic comfort food and makes it incredibly easy and fast, thanks to the convenience of a rotisserie chicken. It’s a perfect blend of savory, earthy mushrooms, tender shredded chicken, and a rich, velvety cream broth. This is a quick and flavorful meal that feels like a warm hug in a bowl and is guaranteed to become a family favorite in no time.
Why I love This Recipe
I’m a huge fan of recipes that deliver big on flavor with a minimal amount of work, and this soup is a true winner in my kitchen. What I love most is the secret weapon: the rotisserie chicken. It saves a ton of time and effort while providing a delicious, pre-seasoned protein that adds depth to the soup. The flavor is built in layers, starting with properly sautéed onions and mushrooms, which are the key to a rich, savory broth. The addition of heavy cream creates a luxurious texture that makes this soup feel far more decadent than it actually is. It’s a quick, simple, and satisfying meal that is perfect for a busy day.
Ingredients
- 1 rotisserie chicken, shredded
- 2 cups mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Swaps and Notes
- Chicken: Using a rotisserie chicken is the ultimate shortcut, but you can also use about 2 cups of cooked and shredded chicken breast or thighs.
- Mushrooms: Cremini mushrooms are a great choice for their rich, earthy flavor, but you can use any mushrooms you have on hand, such as white button mushrooms or even wild mushrooms for a more gourmet flavor.
- Cream: The heavy cream is what gives this soup its rich and creamy texture. For a slightly lighter soup, you can substitute the heavy cream with half-and-half or even whole milk.
- Herbs: Dried thyme is a classic and wonderful pairing for mushrooms and chicken. You can also add other herbs like fresh rosemary or a pinch of sage for a different flavor profile.
- Onion and Garlic: The onion and garlic provide a fantastic aromatic base for the soup. Make sure you sauté them until they are fragrant to bring out their full flavor.
List of Steps for the Recipe
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until it is fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook for about 5−7 minutes, stirring occasionally, until the mushrooms are soft, have released their moisture, and are nicely browned.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer and let it cook for about 10 minutes to allow all the flavors to meld together.
- Add Chicken and Cream: Stir in the shredded rotisserie chicken, heavy cream, dried thyme, salt, and pepper. Allow the soup to simmer for another 5−10 minutes, stirring occasionally, until the chicken is heated through and the soup is hot.
- Finish and Serve: Taste the soup and adjust the seasoning with more salt or pepper if necessary. Serve the soup hot, garnished with a generous sprinkle of fresh chopped parsley.
Tips for Success
- Sauté the Mushrooms Properly: Don’t be afraid to let the mushrooms cook until they are nicely browned. This process, known as sautéing, is what gives them a deep, savory, and nutty flavor that is essential for a good mushroom soup.
- Use a Good Broth: A good quality chicken broth is key to a flavorful soup. Using a homemade broth will take this soup to the next level, but a store-bought, low-sodium broth also works wonderfully.
- Don’t Boil the Cream: Once you have added the heavy cream, avoid boiling the soup. A gentle simmer is all you need to heat everything through. Boiling can cause the cream to curdle.
- Use Fresh Herbs: While dried thyme works well, a sprinkle of fresh thyme or parsley at the end adds a wonderful aroma and a fresh flavor that brightens the entire dish.
Serving Suggestions and Pairings
This creamy chicken mushroom soup is a complete meal on its own. It pairs beautifully with a slice of warm, crusty bread for dipping. A simple side salad with a tangy vinaigrette would also be a perfect complement to the rich, creamy flavors of the soup.
For a drink pairing, a crisp white wine like a Sauvignon Blanc or a light-bodied Chardonnay would be a great complement to the savory and earthy flavors of the mushrooms.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This is a hearty, satisfying meal that is a good source of protein from the chicken. The mushrooms and onions provide vitamins and fiber, while the heavy cream adds richness. While it is a decadent dish, it’s a wonderfully comforting meal that is perfect for a cozy night in.
Storage and Leftover Tips
Leftovers of this soup are fantastic! The flavors often deepen overnight. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot and gently warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen up the sauce.
Final Thoughts
This Rotisserie Chicken Mushroom Soup is a testament to how simple ingredients and a little bit of know-how can create a truly spectacular comfort food. It’s a recipe that is sure to become a new favorite in your kitchen. I hope you enjoy the creamy, savory goodness as much as I do. Let me know in the comments if you gave this recipe a try!
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