Description

This creamy, comforting rotisserie chicken mushroom soup is packed with tender shredded chicken, earthy mushrooms, and aromatic vegetables in a rich broth. It’s quick, hearty, and perfect for chilly nights or easy weeknight dinners.

Ingredients

2 cups rotisserie chicken, shredded

1 tbsp olive oil or butter

1 yellow onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

8 oz mushrooms (cremini or white), sliced

4 cups chicken broth

1 cup heavy cream or half-and-half

1 tsp fresh thyme or 1/2 tsp dried Italian herbs

Salt and pepper to taste

1 tbsp flour or cornstarch (optional, for thickening)

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Instructions

In a large pot, heat olive oil or butter over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic and mushrooms. Cook until mushrooms are tender and their moisture evaporates, about 6–8 minutes.
Stir in shredded chicken and herbs.
Pour in chicken broth and bring to a gentle simmer.
Add cream and stir to combine. If thicker consistency is desired, whisk flour or cornstarch with a bit of water and stir into the soup.
Simmer for another 10–15 minutes, adjust seasoning with salt and pepper.
Serve hot, optionally with bread or over rice or noodles.

Notes

Add cooked rice, noodles, or orzo to make it more filling.

Use coconut milk instead of cream for a dairy-free version.

Stir in spinach or kale at the end for extra greens.

Add crushed red pepper flakes or cayenne for a kick.

Freeze without cream and add it fresh when reheating.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 24g
Cholesterol: 90mg