1. Can I use raw chicken instead of rotisserie chicken?

Yes, you can! However, you’ll need to cook the raw chicken in the broth first until fully cooked, then shred it and proceed with the recipe.

2. How can I make this soup dairy-free?

Omit the heavy cream and consider using coconut milk for a creamy texture, or just skip the dairy altogether for a lighter soup.

3. What can I do if my soup is too salty?

If your soup ends up salty, add more water or low-sodium broth to dilute it. You can also add a peeled potato to absorb some saltiness; discard the potato before serving.

4. Can I use frozen vegetables?

Yes, frozen vegetables are a quick and easy substitute. Just add them to the pot in the last few minutes of cooking since they are already blanched.

5. How long will leftovers last?

Stored properly, your leftovers will stay fresh in the fridge for 3-4 days or in the freezer for up to 3 months. Enjoy this meal multiple times without the hassle of making it from scratch every time!

Rotisserie Chicken Mushroom Soup

Description

This hearty and comforting Rotisserie Chicken Mushroom Soup is a quick and flavorful way to enjoy a warm meal. Packed with vegetables, shredded rotisserie chicken, and savory mushrooms, it’s perfect for chilly days or easy weeknight dinners.

Ingredients

Scale

1 rotisserie chicken, shredded
8 ounces mushrooms, sliced (button, cremini, or shiitake)
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups carrots, sliced
2 cups celery, diced
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons olive oil
1 cup heavy cream (optional)
Grated Parmesan cheese (optional)
Fresh herbs like parsley or chives (optional)
Crusty bread for serving (optional)

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
Add mushrooms and cook for another 5 minutes until tender.
Stir in garlic and thyme, cooking for 1-2 minutes until fragrant.
Pour in chicken broth and bring to a simmer.
Add shredded rotisserie chicken and cook for 10-15 minutes to let flavors meld.
Season with salt and pepper to taste.
If using, stir in heavy cream and simmer for another 5 minutes.
Serve hot, topped with grated Parmesan and fresh herbs if desired, alongside crusty bread.

Notes

Use any leftover cooked chicken if rotisserie isn’t available.
Add noodles or rice for a heartier variation.
For a dairy-free version, skip the cream and Parmesan.
Soup tastes even better the next day as flavors deepen.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 620mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 23g
Cholesterol: 70mg

Keywords: rotisserie chicken mushroom soup, quick chicken soup, hearty chicken soup, mushroom soup with chicken, easy soup recipe