Can I use leftover cooked mushrooms?

Yes, but add them near the end so they don’t go mushy. Freshly sautéed mushrooms give better texture.

What’s the best broth to use?

Low-sodium chicken broth gives you control. If you have homemade stock, even better. Taste before salting.

Can I make this without cream?

Absolutely. Use a cornstarch slurry for body and finish with olive oil for richness. It still tastes cozy.

How can I add grains?

Stir in cooked rice, orzo, or farro at the end. If using raw rice, simmer it in the broth first until tender, then add chicken and cream.

What can I serve on the side?

Crusty bread is perfect. Or try a simple salad. For a fun twist, plan a soup and taco night with these baked chicken tacos .

Rotisserie Chicken Mushroom Soup in 30 Minutes

Name: Rotisserie Chicken Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil (For sautéing); 1 tablespoon butter (For richness); 8 ounces mushrooms (Baby bella or cremini, sliced); 1 cup diced onion (Adds flavor and depth); 1 cup diced celery (Aromatic base); 3 cloves garlic (Minced); 1 teaspoon thyme (Fresh or dried); 4 cups low-sodium chicken broth (Base for the soup); 2 cups shredded rotisserie chicken (Use both dark and white meat); 1 cup half-and-half (For creaminess); 1 tablespoon flour (For thickening, or cornstarch slurry as a gluten-free option); 1 tablespoon lemon juice (To brighten the soup); 1 tablespoon fresh parsley (Chopped, for garnish)

Description

A cozy, creamy soup made quick with rotisserie chicken and mushrooms, ready in just 30 minutes.

Ingredients

Main Ingredients

1 tablespoon olive oil (For sautéing)
1 tablespoon butter (For richness)
8 ounces mushrooms (Baby bella or cremini, sliced)
1 cup diced onion (Adds flavor and depth)
1 cup diced celery (Aromatic base)
3 cloves garlic (Minced)
1 teaspoon thyme (Fresh or dried)
4 cups low-sodium chicken broth (Base for the soup)
2 cups shredded rotisserie chicken (Use both dark and white meat)
1 cup half-and-half (For creaminess)
1 tablespoon flour (For thickening, or cornstarch slurry as a gluten-free option)
1 tablespoon lemon juice (To brighten the soup)
1 tablespoon fresh parsley (Chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Heat a large pot over medium heat. Add olive oil and butter.
Add sliced mushrooms with a pinch of salt and let them sit for a minute to brown. Stir and cook until they release moisture and lightly caramelize, about 6 to 8 minutes.
Add diced onion and celery. Cook for 3 minutes, stirring until tender. Then, add minced garlic and thyme, cooking for an additional 30 seconds until fragrant.

Cooking

Sprinkle in flour and stir to coat the veggies. Cook for 1 minute. If gluten-free, skip the flour and use a cornstarch slurry later.
Slowly pour in chicken broth while whisking to avoid lumps. Add a bay leaf if using and simmer for 5 minutes.
Stir in shredded rotisserie chicken and half-and-half. Simmer for 3 to 5 minutes until warmed and slightly thickened. If using cornstarch, add the slurry and simmer for an additional 2 minutes.
Taste and add salt, pepper, and a squeeze of lemon juice. Finish with chopped parsley and a knob of butter, if desired.

Notes

This soup can be customized with additional vegetables like carrots, spinach, or beans. Add grains like rice or farro for heartiness. Can be made dairy-free or gluten-free with simple substitutions.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Soup
Cuisine: American