Rotisserie Chicken Mushroom Soup Recipe

Instructions

Step 1: Sauté the Goodness

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Sauté the onion for 3-4 minutes until softened.
3. Add garlic and mushrooms; cook 5-6 minutes until browned and tender.

Step 2: Build the Flavor

1. Stir in thyme, rosemary, salt, and pepper.
2. Pour in chicken broth and bring to a simmer.

Step 3: Add the Chicken

1. Add shredded chicken and simmer 10-15 minutes to meld flavors.

Step 4: Creamy Finish

1. Stir in heavy cream (or half-and-half/milk) and soy sauce.
2. Cook for 5 minutes, do not boil.

Step 5: Serve & Enjoy!

1. Serve warm, garnished with parsley (optional).

Tips & Notes

• Chicken Swap: Use any cooked, shredded chicken.
• Mushroom Mix: Experiment with different mushroom types!
• Soy Sauce Sub: Worcestershire sauce is a great alternative.
• Lighter Cream: Use milk for a lower-fat option.

Variations

• Chicken & Rice: Add 1/2 cup cooked rice during the last 5 minutes.
• Low-Carb: Skip the cream and add more broth.
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes.
• Extra Greens: Stir in spinach or kale during the last few minutes.

Frequently Asked Questions (FAQs)

Can I Make This Ahead?

Yes! Store leftovers in the refrigerator for up to 3 days. Reheat gently.

How to Store Leftovers?

Use an airtight container in the refrigerator for up to 3 days.

Can I Freeze It?

Yes! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw before reheating.

What to Serve With It?

Pairs perfectly with crusty bread, a salad, or garlic bread.

Enjoy this comforting and delicious soup! Let me know how yours turns out!