Easy Rotisserie Chicken Mushroom Soup
A hearty and flavorful soup made with tender rotisserie chicken, earthy mushrooms, and fresh vegetables, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 large Rotisserie Chicken (shredded)
- 6 cups Chicken Broth (low-sodium recommended)
- 8 ounces Mushrooms (cremini or button, sliced)
- 2 medium Carrots (chopped)
- 2 stalks Celery (chopped)
- 1 large Onion (chopped)
Seasonings
- 1 teaspoon Thyme (dried or fresh)
- 1 leaf Bay Leaf (remove before serving)
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion, carrots, and celery until the vegetables soften, which should take about 5-7 minutes.
- Add the sliced mushrooms and continue cooking for an additional 5 minutes until they are tender.
- Pour in the chicken broth, and stir in the shredded rotisserie chicken, thyme, and bay leaf. Bring the mixture to a simmer.
- Season with salt and pepper to taste, and let the soup simmer for about 20 minutes to combine the flavors.
- Remove the bay leaf before serving.
Notes
For added flavor, consider sautéing minced garlic with the onions and vegetables at the beginning. Adjust the consistency of the soup by adding more chicken broth or water if it becomes too thick. You can sneak in other vegetables like spinach, peas, or corn for a nutritional boost. To store the soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to three months. When reheating, ensure to heat it thoroughly on the stove or in the microwave.