Description
A comforting and hearty Rotisserie Chicken Mushroom Soup that combines tender shredded rotisserie chicken with fresh mushrooms, vegetables, and aromatic herbs in a savory chicken broth. Perfect for an easy weeknight meal packed with rich flavors and nutritious ingredients.
Ingredients
Scale
Main Ingredients
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, chopped celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Cook mushrooms: Add the sliced mushrooms to the pot and cook for 3-4 minutes until they begin to release their juices and soften.
- Add broth: Pour in the chicken broth, stirring well, and bring the mixture to a simmer over medium heat.
- Add chicken and herbs: Stir in the shredded rotisserie chicken and dried thyme. Let the soup simmer gently for 20 minutes to meld the flavors.
- Season: Taste the soup and season with salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and enjoy immediately while warm.
Notes
- Using a pre-cooked rotisserie chicken saves time and adds extra flavor.
- Feel free to add fresh herbs like parsley for garnish.
- You can substitute vegetable broth to make the soup vegetarian if desired (omit chicken).
- For a thicker soup, add a slurry of cornstarch and water before simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
