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Rotisserie Chicken Mushroom Soup

A deliciously easy soup made with shredded rotisserie chicken and hearty mushrooms, perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded Store-bought for convenience.
  • 8 oz mushrooms, sliced Use your favorite variety.
  • 4 cups chicken broth Homemade or store-bought.
  • 1 cup carrots, diced For color and crunch.
  • 1 cup celery, diced Adds a cottagey vibe.
  • 1 medium onion, chopped Chop finely.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 teaspoon dried thyme For a touch of herb magic.
  • 1 leaf bay leaf To keep flavors cozy.
  • to taste Salt and pepper Seasoning is key.
  • 1 tablespoon olive oil For sautéing.
  • to taste Fresh parsley For garnishing (optional).

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat. Add the chopped onions, diced carrots, and celery. Stir until they start to soften, about 5-7 minutes.
  2. Add the minced garlic and sliced mushrooms to the pot. Sauté for another 3-4 minutes until the mushrooms are golden.
  3. Pour in the chicken broth while scraping any tasty bits from the bottom of the pot.
  4. Toss in the shredded rotisserie chicken, thyme, bay leaf, and season with salt and pepper. Bring to a gentle simmer and cook for about 15 minutes.
  5. Taste your soup and adjust the seasoning as needed. Remove the bay leaf and serve hot, garnished with fresh parsley.

Notes

Customize with veggies from your fridge! For a creamy version, stir in half a cup of heavy cream or coconut milk towards the end. This soup freezes well; cool completely before freezing.