Comforting Rotisserie Chicken and Mushroom Soup
why make this recipe
This Comforting Rotisserie Chicken and Mushroom Soup is the perfect blend of savory flavors and comforting warmth. Using rotisserie chicken not only saves time but also infuses the soup with a rich depth of flavor that is hard to achieve with fresh chicken alone. Perfect for chilly days, this soup provides a cozy meal that can be enjoyed by the whole family. Packed with nutritious ingredients and a rich broth, it serves not only as a satisfying meal but as a nutritious option that warms the soul.
how to make Comforting Rotisserie Chicken and Mushroom Soup
Ingredients:
- 1 rotisserie chicken, shredded
- 8 oz (about 225g) mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- Optional: fresh parsley for garnish
Directions:
- In a large stock pot, heat the olive oil and butter over medium heat.
- Add the diced onion and garlic, sautéing until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are soft and browned.
- Add the carrots and celery to the pot, cooking for an additional 3-4 minutes until slightly tender.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Stir in the shredded rotisserie chicken, thyme, and parsley. Season with salt and pepper to taste.
- Reduce the heat and let it simmer for about 15-20 minutes, adding in the frozen peas during the last 5 minutes of cooking.
- Serve hot, garnished with fresh parsley if desired.
how to serve Comforting Rotisserie Chicken and Mushroom Soup
Serve this delicious soup in a warm bowl, optionally accompanied by crusty bread, crackers, or a side salad. It makes a perfect light lunch or a heartwarming dinner. A sprinkle of fresh parsley on top can elevate the presentation and add a burst of freshness.
how to store Comforting Rotisserie Chicken and Mushroom Soup
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days, or you can freeze it for long-term storage. For freezing, consider storing it in portions to make reheating easier. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop until warmed through.
tips to make Comforting Rotisserie Chicken and Mushroom Soup
- For a creamier soup, add a splash of heavy cream or a dollop of sour cream just before serving.
- Enhance flavor by adding a splash of white wine when sautéing the vegetables.
- If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot.
- Include your favorite herbs or spices to adjust the flavor profile to your liking.
variation
Feel free to customize this soup by adding other vegetables such as zucchini, corn, or spinach. You can also substitute the rotisserie chicken with cooked turkey or a plant-based protein for a vegetarian option. Experimenting with different types of mushrooms, like shiitake or cremini, can add interesting flavor dimensions to your soup.
FAQs
1. Can I use leftover chicken instead of rotisserie chicken?
Yes, any cooked chicken meat can be used. Just shred or chop it into bite-sized pieces before adding it to the soup.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free broth and avoid any gluten-containing ingredients, this soup can easily be made gluten-free.
3. Can I make this soup in advance?
Absolutely! This soup can be made in advance and stored in the refrigerator or freezer. In fact, the flavors often improve after sitting overnight. Just be sure to reheat it thoroughly before serving.
Comforting Rotisserie Chicken and Mushroom Soup
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded
- 8 oz mushrooms, sliced (about 225g)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- Optional: fresh parsley for garnish
Instructions
Preparation
- In a large stock pot, heat the olive oil and butter over medium heat.
- Add the diced onion and garlic, sautéing until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are soft and browned.
- Add the carrots and celery to the pot, cooking for an additional 3-4 minutes until slightly tender.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Stir in the shredded rotisserie chicken, thyme, and parsley. Season with salt and pepper to taste.
- Reduce the heat and let it simmer for about 15-20 minutes, adding in the frozen peas during the last 5 minutes of cooking.
- Serve hot, garnished with fresh parsley if desired.
