Introduction
Transform leftover rotisserie chicken and pantry staples into a ridiculously creamy and comforting mushroom soup! This recipe is perfect for busy weeknights, and it’s so easy even the kids can help (with supervision, of course!). Get ready for a flavor explosion that’ll warm your soul and satisfy your cravings for a delicious, homemade meal without the fuss.
Why This Works
This recipe is a winner because it’s incredibly simple, uses readily available ingredients, and tastes like it came from a fancy restaurant! The combination of savory chicken, earthy mushrooms, and creamy broth is unbeatable. Plus, using rotisserie chicken saves you tons of time and effort—perfect for those nights when you want a comforting meal without spending hours in the kitchen.
Key Ingredients
- 🐔 2 cups cooked rotisserie chicken, shredded
- 🍄 8 ounces cremini mushrooms, sliced
- 🧅 1 medium yellow onion, chopped
- 🧄 2 cloves garlic, minced
- 🧈 4 tablespoons butter
- 🥣 4 cups chicken broth
- 🥛 1 cup heavy cream
- 🌿 2 tablespoons fresh parsley, chopped
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2️⃣ Cook the mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
3️⃣ Add the chicken and broth: Stir in the shredded rotisserie chicken and chicken broth. Bring the mixture to a simmer.
4️⃣ Simmer and blend: Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld. Carefully use an immersion blender (or transfer in batches to a regular blender) to blend the soup until smooth and creamy. If using a regular blender, vent the lid to avoid pressure build-up.
5️⃣ Stir in the cream: Stir in the heavy cream and heat through. Do not boil.
6️⃣ Season and serve: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Handy Tips
- For richer flavor, use chicken broth made from scratch or a high-quality store-bought brand.
- If you don’t have fresh parsley, dried parsley works in a pinch (use about 1 teaspoon).
- Feel free to add other vegetables, such as carrots, celery, or spinach, along with the mushrooms.
Heat Control
Maintaining a low simmer throughout the cooking process is crucial for developing the flavors and preventing the soup from becoming too thick or the cream from curdling. Avoid high heat, which can scorch the ingredients and ruin the creamy texture.
Crunch Factor
While this soup is primarily creamy, you can add a textural contrast by topping it with crunchy croutons, toasted bread crumbs, or even some chopped nuts for a delightful crunch.
Pro Kitchen Tricks
- For an even creamier soup, add a splash of white wine along with the chicken broth.
- To make this soup ahead of time, prepare it completely and store it in the refrigerator. Reheat gently on the stovetop before serving.
- If you want a thinner soup, add a little more chicken broth after blending.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before storing to prevent condensation and bacterial growth.
Gift Packaging Ideas
This soup makes a wonderful gift! Package it in a beautiful mason jar, tied with a ribbon, and add a handwritten tag with the recipe. Include a note about reheating instructions.
Flavor Variations
🌟 Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy twist.
🌟 Herby Delight: Experiment with different fresh herbs like thyme, rosemary, or oregano.
🌟 Creamy Parmesan: Stir in ½ cup of grated Parmesan cheese at the end for a richer, cheesier flavor.
🌟 Mushroom Medley: Use a mix of different mushrooms, such as shiitake, oyster, or portobello mushrooms, for a more complex flavor profile.
Troubleshooting
- Soup is too thick: Add more chicken broth to thin it to your desired consistency.
- Soup is too thin: Simmer the soup uncovered for a few minutes to reduce the liquid.
- Cream curdled: This is usually caused by high heat. If it happens, try whisking in a tablespoon or two of cold milk or cream to help restore the consistency. It might still be a little separated, but still delicious!
FAQ
- Can I use canned mushrooms? Yes, but fresh mushrooms will provide a superior flavor and texture.
- Can I freeze this soup? Yes, allow it to cool completely before freezing in airtight containers for up to 3 months.
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Can I add vegetables other than mushrooms and onions? Absolutely! Feel free to experiment.
Conclusion
This Creamy Rotisserie Chicken Mushroom Soup is a guaranteed crowd-pleaser! It’s quick, easy, and bursting with flavor. We hope you enjoy this comforting and delicious recipe as much as we do. Share your creations and tag us on social media – we’d love to see your fantastic soup! Don’t forget to rate this recipe on RateMyRecipes.com!
Rotisserie Chicken Magic: Creamy Mushroom Soup for the Family
A comforting and creamy mushroom soup made with rotisserie chicken, perfect for a family meal.
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sautu00e9 until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and softened, about 7 minutes.
- Add the shredded rotisserie chicken to the pot, stirring well to combine with the vegetables.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes.
- Stir in the heavy cream and fresh thyme, cooking for an additional 10 minutes until the soup is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Tips
- For added flavor, consider sautu00e9ing the mushrooms in butter instead of olive oil.
- This soup can be made ahead of time and frozen. Just reheat and add a splash of cream before serving.