Rotisserie Chicken and Mushroom Soup
A comforting and flavorful rotisserie chicken and mushroom soup that’s perfect for chilly evenings and busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 1 rotisserie chicken, shredded
- 1 cup mushrooms, sliced (cremini or button)
- 2 cups carrots, diced
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional fresh herbs (like thyme or parsley) for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onions and garlic, sautéing until fragrant and the onions turn translucent, about 5 minutes.
- Toss in the sliced mushrooms, carrots, and celery, cooking for another 5-7 minutes until softened.
- Add the shredded rotisserie chicken, stirring to combine.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 20-30 minutes, allowing the flavors to meld. Season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
Consider adding a splash of heavy cream for a creamier texture or a squeeze of lemon for brightness.