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Rotisserie Chicken and Mushroom Soup

A comforting and hearty soup made with tender rotisserie chicken, earthy mushrooms, and a rich, savory broth, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Rotisserie chicken shredded
  • 8 oz Mushrooms sliced
  • 6 cups Chicken broth
  • 1 medium Onion diced
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 1/2 cup Heavy cream
  • 1/4 cup All-purpose flour
  • 2 tbsp Olive oil
  • 1/4 cup Fresh parsley chopped
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Whisk

Method
 

Preparation
  1. Heat olive oil in a large pot, then add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  2. Stir in minced garlic and sliced mushrooms, cooking for another 3-5 minutes until mushrooms are tender and browned.
  3. Sprinkle flour over the vegetables, stirring constantly for 1 minute to create a roux.
  4. Gradually whisk in chicken broth, bringing the mixture to a simmer and cooking until slightly thickened.
  5. Add shredded rotisserie chicken, heavy cream, salt, and pepper to the pot, stirring well to combine.
  6. Simmer for 10-15 minutes to allow flavors to meld, then stir in fresh parsley before serving hot.

Notes

For a richer flavor, use homemade chicken broth. You can also add a bay leaf during simmering and remove it before serving.