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–+ servings

Rotisserie Chicken and Mushroom Soup

A cozy and quick soup featuring rotisserie chicken and earthy mushrooms, perfect for busy weeknights in the fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 320 kcal

Ingredients
  

Main Ingredients

  • 1 whole rotisserie chicken, skin removed and meat shredded (about 4 cups)
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced (don’t skip the garlic)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup half-and-half or whole milk (optional for a creamier finish)
  • 3 tablespoons unsalted butter or olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 leaf bay leaf
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (for brightness)
  • 1/2 of a lemon, juice (optional for a small lift)
  • as needed Crusty bread or biscuits for serving

Instructions
 

Preparation

  • Gather everything before you start. Prep your vegetables and shred the chicken while the pan warms to keep things moving and reduce stress.
  • Heat a large pot over medium heat and melt the butter or heat olive oil.
  • Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  • Add the mushrooms and a pinch of salt. Cook until the mushrooms release their juices and begin to brown, about 6 minutes.
  • Stir in the garlic and thyme, cooking for about 30 seconds until fragrant.
  • Sprinkle the flour over the vegetables and mushrooms, stirring constantly for 1 minute to cook out the raw flour taste.
  • Slowly pour in the chicken broth and water while stirring to avoid lumps. Add the bay leaf and bring to a gentle simmer.
  • Add the shredded rotisserie chicken to the pot and simmer for 10 to 15 minutes.
  • Taste and adjust salt and pepper.
  • Remove the bay leaf. Stir in the half-and-half or milk, warming through without boiling.
  • Finish with lemon juice and fresh parsley. Serve immediately with crusty bread or biscuits.

Notes

Feel free to customize by adding extra vegetables or adjusting to your taste. This soup stores well; make it ahead for easy meals during the week.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 26gProtein: 22gFat: 16gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 4g
Keyword Comfort Food, Easy Weeknight Dinner, Fall Recipes, mushroom soup, Rotisserie Chicken
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