How to Make Creamy Rotisserie Chicken Mushroom Soup in 30 Minutes

There’s nothing quite like a warm, comforting bowl of soup on a chilly evening. Today, I’m sharing a delicious recipe that transforms store-bought rotisserie chicken into a gourmet meal with minimal effort. This Creamy Rotisserie Chicken Mushroom Soup is rich, satisfying, and perfect for busy weeknights. For those who prefer a hands-off approach, the Slow Cooker Creamy Chicken Mushroom Soup version offers the same delicious flavors with even less active cooking time. Both recipes combine tender chicken, earthy mushrooms, and a velvety broth that will have your family asking for seconds.

Ingredients & Kitchen Tools for Creamy Rotisserie Chicken Mushroom Soup

For the Soup:
– 1 store-bought rotisserie chicken, meat removed and shredded (about 3-4 cups)
– 1 pound mixed mushrooms (cremini, button, shiitake), sliced
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 6 cups chicken broth (low-sodium preferred)
– 1 cup heavy cream
– 2 tablespoons olive oil
– 2 tablespoons butter
– 3 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1 bay leaf
– Salt and freshly ground black pepper to taste
– 2 tablespoons fresh parsley, chopped (for garnish)

Substitutions:
– Heavy cream: Use half-and-half or full-fat coconut milk for a lighter option
– All-purpose flour: Substitute cornstarch for gluten-free needs
– Fresh mushrooms: 8 oz dried mushrooms (rehydrated) can work in a pinch

Kitchen Tools:
– Large Dutch oven or heavy-bottomed pot
– Wooden spoon
– Measuring cups and spoons
– Sharp knife and cutting board
– Whisk

Prep & Cooking Time for a Perfect Creamy Rotisserie Chicken Mushroom Soup Dish

– Prep Time: 15 minutes
– Cooking Time: 35 minutes
– Total Time: 50 minutes
– Servings: 6

Step-by-Step Instructions to Make Creamy Rotisserie Chicken Mushroom Soup Easily

1. Prepare the vegetables: Dice the onion, carrots, and celery. Mince the garlic. Clean and slice the mushrooms.

2. Build the flavor base: Heat olive oil and butter in a Dutch oven over medium heat. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 30 seconds until fragrant.

3. Cook the mushrooms: Increase heat to medium-high and add mushrooms. Cook until they release their moisture and begin to brown (about 8-10 minutes).

4. Create the roux: Sprinkle flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste.

5. Add liquids: Gradually add chicken broth while whisking to prevent lumps. Add dried herbs and bay leaf, then bring to a simmer.

6. Incorporate the chicken: Add the shredded rotisserie chicken to the pot and simmer for 15 minutes to meld flavors.

7. Finish with cream: Reduce heat to low and stir in heavy cream. Heat through without boiling. Season with salt and pepper to taste.

If you prefer a hands-off method, the Slow Cooker Creamy Chicken Mushroom Soup follows similar principles but allows flavors to develop over 4-6 hours on low heat, creating an equally delicious Creamy Rotisserie Chicken Mushroom Soup.

Nutritional Benefits of This Creamy Rotisserie Chicken Mushroom Soup Recipe

This hearty soup offers a balance of protein, vegetables, and healthy fats:
– Rotisserie chicken provides lean protein essential for muscle maintenance
– Mushrooms contain vitamin D, selenium, and antioxidants
– Carrots and celery contribute vitamins A, K, and fiber
– Using low-sodium broth helps control salt intake
– Per serving: approximately 385 calories, 28g protein, 15g carbohydrates, 24g fat

Variations, Substitutions & Cooking Tips for Creamy Rotisserie Chicken Mushroom Soup Lovers

Variations:
– Add 1/2 cup white wine before the broth for depth
– Stir in 2 cups baby spinach just before serving
– Include 1/2 cup wild rice (increase broth by 1 cup)

Cooking Tips:
– Sauté mushrooms in batches to ensure proper browning
– Remove bay leaf before serving
– For extra richness, use the rotisserie chicken carcass to make homemade stock

Common Mistakes to Avoid When Preparing Creamy Rotisserie Chicken Mushroom Soup

1. Boiling after adding cream: This can cause curdling. Keep at a gentle simmer.
2. Crowding mushrooms: This leads to steaming instead of browning, reducing flavor.
3. Under-seasoning: Taste and adjust seasonings at the end.
4. Rushing the process: Allow time for flavors to develop.

Storage & Reheating Tips to Keep Your Creamy Rotisserie Chicken Mushroom Soup Fresh

– Refrigerate in an airtight container for up to 3 days
– Freeze without cream for up to 3 months; add cream when reheating
– Reheat gently on stovetop over medium-low heat, stirring occasionally
– Add a splash of broth if too thick after refrigeration

Conclusion: Final Thoughts on Making Creamy Rotisserie Chicken Mushroom Soup at Home

This Creamy Rotisserie Chicken Mushroom Soup transforms a simple rotisserie chicken into a restaurant-quality meal that’s perfect for any occasion. Whether you choose the stovetop method or the Slow Cooker Creamy Chicken Mushroom Soup approach, you’ll create a comforting dish that’s both elegant and satisfying. The combination of tender chicken, earthy mushrooms, and silky broth makes this recipe a guaranteed family favorite that you’ll return to time and again.

FAQs About Cooking Creamy Rotisserie Chicken Mushroom Soup

Can I make this soup dairy-free?
Yes! Substitute the butter with olive oil and the heavy cream with full-fat coconut milk or cashew cream for a dairy-free alternative that maintains the creamy texture.

What’s the best way to thicken the soup if it’s too thin?
Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir it into the simmering soup and cook for 2-3 minutes until thickened.

Can I use leftover roasted chicken instead of rotisserie?
Absolutely! Any cooked chicken works well. You’ll need about 3-4 cups of shredded chicken.

How can I make this soup more filling?
Add 1 cup of cooked rice, pasta, or diced potatoes during the last 10 minutes of cooking for a heartier meal.

Is there a way to make this soup lower in calories?
Use half-and-half instead of heavy cream and increase the vegetable ratio for a lighter version with fewer calories.