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Rotisserie Chicken Mushroom Soup

A comforting and quick soup made with rotisserie chicken and mushrooms, perfect for busy evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 rotisserie chicken (shredded) You can use leftover rotisserie chicken for convenience.
  • 1 cup fresh mushrooms (sliced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with half-and-half or a non-dairy alternative.
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. In a large pot, warm up the olive oil over medium heat. Once shimmering, add the chopped onion and sauté until soft and translucent (about 5 minutes).
  2. Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their water, about 5-7 minutes.
  3. Pour in the chicken broth and bring to a gentle boil. Add in the shredded rotisserie chicken and let it simmer for another 10 minutes.
  4. Stir in the heavy cream, then season with salt and pepper to taste. Let it simmer for an extra 5 minutes until warmed through.
  5. Ladle the soup into bowls, sprinkle with fresh parsley, and serve.

Notes

For a thicker soup, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last few minutes of cooking. Leftovers can be stored in an airtight container for up to 3 days.