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To make a tasty rotisserie chicken mushroom soup, you need some simple ingredients. You will need 2 cups of shredded rotisserie chicken. This chicken adds rich flavor and protein. Next, grab 1 cup of sliced mushrooms. Cremini or button mushrooms work well. You also need 1 medium onion, diced finely. Add 2 cloves of minced garlic for depth. Don't forget 3 sliced carrots and 2 diced celery stalks for crunch. For the base, use 4 cups of chicken broth. This broth makes the soup hearty. You’ll also want 1 cup of heavy cream for a creamy texture. Season with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Finally, have salt and pepper ready to taste.

Rotisserie Chicken Mushroom Soup

Warm up with a comforting bowl of rotisserie chicken mushroom soup, a savory meal that feels like a hug in every spoonful. This quick recipe combines shredded rotisserie chicken, fresh mushrooms, and creamy goodness to create a delicious dish that's easy to make. Discover tips for ingredient swaps, cooking variations, and flavorful twists that enhance this cozy soup. Click through to explore the full recipe and enjoy a heartwarming meal today!
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Ingredients
  

2 cups rotisserie chicken, shredded

1 cup mushrooms, sliced (cremini or button)

1 medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, diced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, sliced mushrooms, carrots, and celery. Sauté for another 5-7 minutes, until the vegetables are tender and the mushrooms begin to release their juices.

      Add the shredded rotisserie chicken to the pot, followed by the chicken broth. Stir to combine.

        Bring the mixture to a gentle boil, then reduce heat to low. Add the dried thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes, allowing the flavors to meld.

          Stir in the heavy cream and simmer for an additional 5 minutes, until the soup is heated through and creamy.

            Taste and adjust seasoning as necessary.

              Serve hot, garnished with fresh chopped parsley.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6