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–+ servings
Easy Rotisserie Chicken Mushroom Soup

Cozy Up with Easy Rotisserie Chicken Mushroom Soup Today

This Easy Rotisserie Chicken Mushroom Soup blends earthy mushrooms with savory chicken for a comforting, easy meal, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 tablespoon Butter Swap with ghee for lactose-free option.
  • 1 medium Onion Yellow or white onions are best.
  • 2 cloves Garlic Use fresh for the best flavor.
  • 1 teaspoon Dried Thyme Fresh thyme can be used (triple the amount).
For the Main Ingredients
  • 8 ounces Mushrooms (button or cremini) Brown mushrooms offer deeper flavor.
  • 2 tablespoons Flour For gluten-free, substitute with 1-to-1 gluten-free flour blend.
  • 4 cups Chicken Broth Low-sodium is preferred.
  • 2 cups Rotisserie Chicken Use leftover turkey as a flavorful alternative.
For Creaminess and Seasoning
  • 1 cup Half-and-Half Use full-fat coconut milk for dairy-free option.
  • to taste Salt Adjust based on chicken's saltiness.
  • to taste Pepper Adjust based on chicken's saltiness.
  • optional Fresh Parsley Can include lemon zest for added zing.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until shimmering. Add 1 diced onion and sauté for about 5 minutes until soft and translucent. Incorporate 2 minced garlic cloves and 1 teaspoon of dried thyme, stirring for an additional minute until fragrant.
  2. Add 8 ounces of sliced mushrooms to the pot, spreading them evenly. Let them cook undisturbed for 8 to 10 minutes until browned and moisture has evaporated.
  3. Sprinkle 2 tablespoons of flour over the cooked mushrooms and onions, stirring well to combine. Cook for 1 minute, allowing the flour to absorb flavors.
  4. Gradually whisk in 4 cups of chicken broth, stirring constantly. Bring to a gentle simmer over medium heat, cooking for approximately 10 minutes.
  5. Stir in 2 cups of shredded rotisserie chicken along with 1 cup of half-and-half. Heat gently for about 5 minutes.
  6. Season with salt and pepper to taste. If desired, sprinkle freshly chopped parsley over the soup and serve warm.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 15gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 580mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For freezing, omit half-and-half and store in a freezer-safe container for up to 3 months.

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