Description
This Rotisserie Chicken Mushroom Soup is the epitome of comfort food, ready in just 35 minutes! It’s perfect for a chilly evening or when you need a quick, hearty meal. Using pre-cooked rotisserie chicken makes this recipe incredibly simple, while the combination of sautéed mushrooms, creamy broth, and aromatic thyme creates a rich and satisfying flavor profile. This soup is a fantastic way to use leftover chicken and transform it into something truly special.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup sliced mushrooms (cremini, shiitake, or a mix)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley, chopped, for garnish
- Optional: Splash of lemon juice
Preparation:
Step 1: Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Ensure the pot is large enough to hold all the ingredients.
Step 2: Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes. Be careful not to burn the garlic.
Step 3: Stir in the sliced mushrooms and cook until they release their moisture and begin to brown. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 4: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Step 5: Add the shredded rotisserie chicken and dried thyme to the simmering broth.
Step 6: Simmer for 15 minutes, allowing the flavors to meld together. This step is crucial for developing the rich taste of the soup.
Step 7: Stir in the heavy cream and season with salt and pepper to taste. If desired, add a splash of lemon juice for brightness.
Step 8: Cook for an additional 5 minutes, ensuring the soup is heated through but not boiling.
Step 9: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Why You’ll Love This Recipe
This recipe is a winner because it’s quick, easy, and incredibly flavorful. Using rotisserie chicken cuts down on prep time, making it perfect for busy weeknights. The creamy broth and earthy mushrooms create a comforting and satisfying meal that the whole family will enjoy. Plus, it’s a great way to use up leftover chicken!
Serving Suggestions:
- Serve with a crusty bread or baguette for dipping.
- Pair with a side salad for a complete meal.
- Garnish with a dollop of sour cream or Greek yogurt.
- Add a sprinkle of red pepper flakes for a little heat.
- Enjoy with a grilled cheese sandwich for extra comfort.
Tips:
- For a richer flavor, use a combination of different types of mushrooms such as cremini, shiitake, and oyster mushrooms.
- If you don’t have heavy cream, you can substitute it with half-and-half or milk, but the soup will be less creamy.
- To make this soup ahead of time, prepare it up to the point of adding the cream. Store it in the refrigerator, and then add the cream and heat through before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Add a bay leaf while simmering for extra flavor, but remember to remove it before serving.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Information: (approximate, may vary based on specific ingredients)
- Calories: 350
- Protein: 25g
- Sodium: 600mg (depending on broth)
Conclusion
This 35-Minute Rotisserie Chicken Mushroom Soup is a fantastic addition to your recipe collection. It’s a versatile, comforting, and delicious meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a cozy weekend lunch, this soup is sure to satisfy. Enjoy the delightful combination of tender chicken, earthy mushrooms, and creamy broth in every spoonful!
Questions and Answers About This Recipe:
Q1: Can I use frozen mushrooms for this recipe?
A: While fresh mushrooms are preferable for their texture and flavor, you can use frozen mushrooms in a pinch. Just make sure to thaw them completely and drain any excess liquid before adding them to the pot.
Q2: Can I make this soup dairy-free?
A: Yes, you can substitute the heavy cream with coconut milk or another dairy-free alternative. Just be aware that it might slightly alter the flavor and texture of the soup.
Q3: Can I add vegetables to this soup?
A: Absolutely! Feel free to add other vegetables like carrots, celery, or spinach to the soup for added nutrients and flavor. Add them along with the onions and garlic to sauté.
Q4: How can I make this soup thicker?
A: You can thicken the soup by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last 5 minutes of cooking. Stir until the soup reaches your desired consistency.
Q5: Can I use homemade chicken broth instead of store-bought?
A: Yes, homemade chicken broth will add even more depth of flavor to the soup. It’s a great way to use leftover chicken bones and vegetable scraps.
