Rotisserie Chicken Soup Recipe

Introduction

This Rotisserie Chicken Soup is a comforting, hearty dish perfect for using up leftover chicken. Packed with mushrooms, fresh vegetables, and fragrant herbs, it comes together quickly and warms you from the inside out.

Ingredients

• 1 rotisserie chicken, shredded
• 8 oz mushrooms, sliced (button, cremini, shiitake – your pick)
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Step 1: Prep the ingredients by shredding the chicken, slicing the mushrooms, dicing the onion, slicing the carrots, chopping the celery, and mincing the garlic.
2. Step 2: Heat a splash of olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, cooking for 5 to 7 minutes until softened.
3. Step 3: Stir in the sliced mushrooms and cook until they release their liquids, about 3 to 4 minutes.
4. Step 4: Pour in the chicken broth and bring to a gentle simmer. Add the dried thyme.
5. Step 5: Add the shredded rotisserie chicken. Let everything simmer together for about 20 minutes to meld the flavors.
6. Step 6: Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot. Optionally, garnish with fresh parsley or a squeeze of lemon for brightness.

Tips & Variations

• For a creamy variation, stir in 1 cup of heavy cream or half-and-half near the end for a richer texture.
• Add chopped spinach or kale in the final 5 minutes of cooking for extra greens. You can also include peas, corn, or green beans for added variety.
• If you prefer a thicker soup, use a cornstarch slurry (equal parts cornstarch and cold water) or blend a portion of the soup and return it to the pot.

Storage

This soup freezes well. Allow it to cool completely before transferring to airtight, freezer-safe containers. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken broth instead of store-bought?

Absolutely. Homemade chicken broth will add even more depth of flavor and richness to the soup.

How long will the soup keep in the refrigerator?

Store the soup in an airtight container in the refrigerator for up to 3 to 4 days.

Rotisserie Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This comforting Rotisserie Chicken Soup is a hearty and flavorful way to use shredded rotisserie chicken, combined with a medley of mushrooms, aromatic vegetables, and herbs simmered in a rich chicken broth. Perfect for a cozy meal, it can be customized to your taste with creamy variations or added greens.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 rotisserie chicken, shredded
• 8 oz mushrooms, sliced (button, cremini, shiitake – your choice)
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Olive oil for sautéing (about 1 tablespoon)

Optional Ingredients

• Fresh parsley, for garnish
• Squeeze of lemon, for brightness
• 1 cup heavy cream or half-and-half (for creamy variation)
• Chopped spinach or kale (for added greens)
• Cornstarch slurry (equal parts cornstarch and cold water) to thicken, if desired

Instructions

1. Prep the ingredients: Shred the rotisserie chicken into bite-sized pieces. Slice mushrooms; dice the onion; slice the carrots; chop the celery stalks; and mince the garlic cloves to prepare everything for cooking.
2. Sauté the aromatics: Heat a splash of olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, chopped celery, and minced garlic. Cook for 5 to 7 minutes until the vegetables soften and become fragrant.
3. Cook the mushrooms: Stir in the sliced mushrooms and cook for 3 to 4 minutes until they release their moisture and begin to brown slightly.
4. Add broth & herbs: Pour in the 6 cups of chicken broth and bring the mixture to a gentle simmer. Then add 1 teaspoon of dried thyme to infuse the soup with herbal notes.
5. Add chicken & simmer: Add the shredded rotisserie chicken to the pot. Allow everything to simmer together gently for about 20 minutes so the flavors meld and develop.
6. Season & serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls while hot. Optionally garnish with fresh parsley or a squeeze of lemon for a bright finish.

Notes

• For a creamy version, stir in 1 cup of heavy cream or half-and-half toward the end of cooking.
• Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.
• To thicken the soup, add a cornstarch slurry made from equal parts cornstarch and cold water or blend a portion of the soup and return it to the pot.
• Soup can be stored in airtight containers and freezes well; thaw and reheat gently on the stovetop, stirring occasionally.

Keywords: rotisserie chicken soup, chicken soup, mushroom soup, easy soup recipe, comforting soup, homemade soup, healthy soup