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Bowl of rotisserie chicken and mushroom chicken soup, perfect for fall.

Rotisserie Chicken and Mushroom Soup

A cozy and velvety soup made with rotisserie chicken and mushrooms, perfect for fall weather and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken Shredded
  • 8 ounces mushrooms Cremini, button, or any preferred type
  • 4 cups chicken broth Store-bought or homemade
  • 1 medium onion, diced Adds flavor
  • 3 cloves garlic, minced Enhances flavor
  • 2 cups diced carrots For added nutrition
  • 2 cups diced celery For crunch
  • 1 cup heavy cream Or dairy alternative
  • to taste salt and pepper For seasoning
  • to garnish fresh parsley Optional

Method
 

Preparation
  1. Shred the rotisserie chicken into bite-sized pieces.
  2. Melt butter in a large pot and add diced onions. Sauté until they start to sizzle.
  3. Add minced garlic and cook until fragrant, being careful not to burn it.
Cooking
  1. Stir in the mushrooms and cook until they are softened.
  2. Add the diced carrots and celery, stirring to combine.
  3. Pour in the chicken broth and bring to a simmer.
  4. Add the shredded chicken and let it simmer to combine flavors.
  5. Stir in the heavy cream and cook until the soup is heated through.
  6. Season with salt and pepper to taste.

Notes

This soup is excellent for freezing; just make sure to shout your love for it before doing so! Feel free to add more vegetables as desired.