Description
Rotisserie Chicken and Mushroom Soup is a cozy, creamy bowl that comes together in minutes. This easy recipe features tender shredded rotisserie chicken, earthy mushrooms, garlic, and a velvety broth enriched with thyme and paprika. The result tastes indulgent and comforting, like a slow-simmered classic, yet it’s ready in about 25 minutes. Perfect for busy weeknights or chilly weekends—serve with crusty bread or garlic toast for total comfort, warmth, and homey flavor.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded rotisserie chicken
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until soft.
- Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown, about 5 minutes.
- Stir in flour (if using) and cook for 1 minute to create a light roux.
- Pour in chicken broth and bring to a gentle simmer. Stir in thyme, paprika, salt, and pepper.
- Add shredded rotisserie chicken and let the soup simmer for 10 minutes.
- Stir in heavy cream and heat through (do not boil). Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot with crusty bread or garlic toast.
Notes
- To lighten the dish, use less butter and substitute half-and-half with milk or a lighter cream.
- For a gluten-free version, omit the flour or use a gluten-free flour; ensure the broth is gluten-free.
- For a thicker soup, whisk in an additional teaspoon of flour or a cornstarch slurry.
- Leftovers refrigerate up to 3–4 days; they can be reheated on the stove or in the microwave.
- For dairy-free, substitute coconut milk or almond milk and use a dairy-free broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg
Keywords: Rotisserie Chicken and Mushroom Soup, Creamy Chicken Mushroom Soup, Easy Weeknight Soup, Comfort Food, Mushroom Soup, Garlic Thyme Paprika Soup, Quick Chicken Soup