Name: Comforting Rotisserie Chicken and Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups mushrooms, sliced (cremini or button); 2 medium carrots, sliced; 2 celery stalks, chopped; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 6 cups low-sodium chicken broth; 2 cups shredded rotisserie chicken; 1/2 cup wild rice or brown rice (optional); Salt and pepper to taste; 1/4 cup fresh parsley, chopped; Juice of 1/2 lemon (optional, for brightness)

This comforting rotisserie chicken and mushroom soup is the kind of meal I crave on cool nights or when I need something cozy and nourishing. It’s packed with tender chicken, earthy mushrooms, hearty vegetables, and fragrant herbs, all simmered in a flavorful broth. Whether I’m trying to use up leftover rotisserie chicken or just looking for a simple one-pot meal, this soup always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 cups mushrooms, sliced (cremini or button)

2 medium carrots, sliced

2 celery stalks, chopped

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

6 cups low-sodium chicken broth

2 cups shredded rotisserie chicken

1/2 cup wild rice or brown rice (optional)

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Juice of 1/2 lemon (optional, for brightness)

Directions

I heat olive oil in a large pot over medium heat.

Then I add the chopped onion and sauté it for about 3–4 minutes until it softens.

Next, I stir in the garlic, mushrooms, carrots, and celery. I let them cook for 6–8 minutes, until the veggies start to soften and the mushrooms release their juices.

Then I sprinkle in the thyme and rosemary, stirring everything to coat with the herbs.

I pour in the chicken broth and bring the mixture to a gentle boil.

If I’m adding rice, I stir it in now, then reduce the heat to a simmer. I cook it for 25–30 minutes, until the rice is tender.

I stir in the shredded rotisserie chicken and let it simmer for another 5–10 minutes, just until everything is heated through.

Finally, I season it with salt, pepper, and a splash of lemon juice to brighten it up.

I garnish each bowl with fresh chopped parsley before serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Calories per serving: 215 kcal

Variations

I sometimes swap the wild rice for quinoa, barley, or even small pasta like orzo.

For extra creaminess, I stir in a splash of coconut milk or a spoonful of Greek yogurt just before serving.

When I want more greens, I toss in a handful of spinach or kale during the last 5 minutes of cooking.

To make it spicier, I add a pinch of red pepper flakes or a splash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two. To reheat, I warm it on the stovetop over medium heat or microwave individual portions for 1–2 minutes, stirring halfway through. If the soup thickens in the fridge, I just add a splash of broth or water to loosen it up.

FAQs

How do I make this soup creamier?

I like to add a splash of coconut milk or stir in a little cream or milk at the end for a creamier version. Another option is blending a portion of the soup and mixing it back in.

Can I freeze this soup?

Yes, I freeze it in airtight containers for up to 3 months. I let it cool completely before freezing and leave room for expansion. I thaw it in the fridge overnight and reheat gently.

Can I use other types of chicken?

Absolutely. I’ve used leftover grilled chicken or poached chicken breast. Any cooked, shredded chicken will work.

What can I use instead of mushrooms?

If I’m not a fan of mushrooms, I replace them with zucchini, more carrots, or even diced potatoes for a similar hearty texture.

Do I have to use rice?

No, the rice is totally optional. I often make this soup without it for a lighter, low-carb version, or use lentils or quinoa instead.

Conclusion

This rotisserie chicken and mushroom soup is everything I want in a cozy, satisfying meal. It’s easy, adaptable, and full of flavor with ingredients I often have on hand. Whether I’m looking for a weeknight dinner, a make-ahead lunch, or something to warm me up on a cold day, this soup always delivers.

Recipe:

Comforting Rotisserie Chicken and Mushroom Soup

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Author: Sophia
Total Time: 45 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A cozy and nourishing one-pot soup made with tender rotisserie chicken, earthy mushrooms, hearty vegetables, herbs, and optional rice, perfect for cool nights or meal prep.