Rotisserie Chicken Mushroom Soup Recipe
Cozy Up with Creamy Rotisserie Chicken and Mushroom Soup
When the weather turns chilly, nothing beats a warm, comforting bowl of soup. This Rotisserie Chicken and Mushroom Soup is the perfect solution for a quick, easy, and incredibly flavorful meal. Using a pre-cooked rotisserie chicken cuts down on prep time, making this soup ideal for busy weeknights. But don’t let the speed fool you – this soup is packed with flavor, thanks to the earthy mushrooms, fragrant thyme, and a touch of brightness from lemon juice.
This recipe is a fantastic way to use up leftover rotisserie chicken, transforming it into something truly special. The creamy base, combined with the hearty mushrooms and tender chicken, creates a texture and flavor profile that will have everyone asking for seconds. It’s a family-friendly meal that’s sure to become a staple in your rotation.
What makes this soup so good?
- Quick & Easy: Minimal prep time thanks to the rotisserie chicken.
- Flavorful: Earthy mushrooms, fragrant thyme, and bright lemon juice create a delicious combination.
- Creamy & Comforting: The creamy base and tender chicken make this soup incredibly satisfying.
- Versatile: Perfect for lunch, dinner, or a cozy weekend meal.
Tips for the Best Soup:
- Mushroom Magic: Don’t be afraid to experiment with different types of mushrooms! Shiitake or oyster mushrooms would add a unique flavor.
- Fresh Thyme is Key: While dried thyme can be substituted, fresh thyme really elevates the flavor.
- Adjust the Cream: Feel free to adjust the amount of heavy cream to your liking. For a lighter soup, you can use half-and-half or even milk.
- Make it a Meal: Serve with a crusty bread for dipping or a side salad for a complete and satisfying meal.
Frequently Asked Questions:
Q: Can I use a different type of chicken?
A: While rotisserie chicken is the quickest and easiest option, you can certainly use poached or roasted chicken. About 2-3 cups of cooked chicken will work.
Q: Can this soup be made ahead of time?
A: Yes! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly as the cream can separate. It’s best to freeze it without the cream and add it when reheating.
Q: Is it possible to make this soup dairy-free?
A: Yes, you can substitute the heavy cream with coconut cream or a cashew-based cream for a dairy-free version.
Q: What if I don’t have fresh thyme?
A: You can substitute 1 teaspoon of dried thyme for 1 tablespoon of fresh thyme.
Enjoy this comforting and flavorful Rotisserie Chicken and Mushroom Soup – it’s a guaranteed crowd-pleaser!
Rotisserie Chicken and Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium celery stalk chopped
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked rotisserie chicken shredded
- 1 cup fresh spinach chopped
- salt to taste salt
- pepper to taste pepper
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Add mushrooms and cook until browned and liquid has evaporated, about 7-10 minutes.
- Stir in garlic and thyme and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Cook for 5 minutes.
- Stir in heavy cream, shredded chicken, and spinach. Cook until spinach is wilted and chicken is heated through, about 5 minutes.
- Season with salt, pepper, and lemon juice to taste.
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