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Rotisserie Chicken Mushroom Soup

A comforting and quick soup made with shredded rotisserie chicken, earthy mushrooms, and a creamy broth. Perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded Store-bought convenience
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced The more, the merrier!
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped For garnish

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes, or until translucent.
  2. Add the minced garlic and mushrooms, cooking them down until soft and aromatic.
  3. Pour in the chicken broth and bring it to a simmer. Stir in the shredded rotisserie chicken.
  4. Reduce the heat to low and stir in the heavy cream. Season with dried thyme, salt, and pepper. Let it simmer for about 10 minutes.
  5. Ladle the soup into bowls and sprinkle with fresh parsley before serving.

Notes

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth if it thickens.