Here’s a comforting, easy-to-make recipe for Rotisserie Chicken Mushroom Soup—perfect for chilly days, quick weeknight meals, or using up leftover rotisserie chicken. It’s creamy, hearty, and full of earthy mushroom flavo

Rotisserie Chicken Mushroom Soup

Tender shredded rotisserie chicken meets sautéed mushrooms in a rich, savory broth. Add a splash of cream and herbs, and you’ve got a cozy bowl of homemade goodness.

Ingredients

• 2 tablespoons butter or olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 8 oz (225g) mushrooms (cremini, button, or a mix), sliced

• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)

• Salt and black pepper, to taste

• 2 tablespoons all-purpose flour (for thickening)

• 4 cups chicken broth

• 2 cups shredded rotisserie chicken

• 1/2 cup heavy cream or half-and-half

• Optional: 1 teaspoon soy sauce or Worcestershire (for umami depth)

• Optional garnish: chopped parsley, grated Parmesan, or crusty bread

Instructions

1. Sauté the Vegetables

• In a large pot, heat butter or oil over medium heat.

• Add onion and cook until soft, about 3–4 minutes.

• Stir in garlic and mushrooms; cook until mushrooms release moisture and begin to brown, 6–8 minutes.

• Season with thyme, salt, and pepper.

2. Add Flour and Broth

• Sprinkle flour over the mushroom mixture; stir and cook for 1–2 minutes to remove raw flour taste.

• Slowly pour in chicken broth, stirring constantly to prevent lumps.

• Bring to a gentle boil, then reduce to a simmer.

3. Add Chicken and Cream

• Stir in shredded rotisserie chicken.

• Simmer for 10–15 minutes to meld flavors.

• Stir in heavy cream and optional soy sauce or Worcestershire. Simmer another 5 minutes. Do not boil after adding cream.

4. Serve

• Taste and adjust seasoning.

• Ladle into bowls and top with fresh parsley or a sprinkle of Parmesan.

• Serve with toasted bread, crackers, or over rice if desired.

Tips & Variations

• Lighter version: Use milk or evaporated milk instead of cream.

• Extra hearty: Add cooked rice, egg noodles, or diced potatoes.

• Make it dairy-free: Omit cream or use coconut milk or a plant-based alternative.

Let me know if you’d like this converted for a slow cooker or Instant Pot!