Hearty Rotisserie Chicken Mushroom Soup for Cozy Nights

This comforting Rotisserie Chicken Mushroom Soup combines tender chicken and earthy mushrooms in a velvety broth, perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 bowls

Course: Chicken

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons butter can substitute with olive oil or dairy-free margarine
2 cups shredded rotisserie chicken or leftover roasted chicken
4 cups chicken broth or vegetable broth for a lighter option

For the Vegetables

1 medium onion chopped
8 ounces mushrooms sliced (button or cremini)
1 cup vegetables can include peas, diced potatoes or your favorite veggies

For the Creaminess

1 cup heavy cream or coconut milk for a dairy-free option

For Seasoning

herbs/spices to taste, including salt and pepper

Equipment

Large pot

Method

Step‑by‑Step Instructions for Rotisserie Chicken Mushroom Soup

Melt the butter in a large pot over medium heat for about 2 minutes until fully melted and bubbling slightly.
Add the chopped onion and sliced mushrooms, sauté for 5–7 minutes until the onions are translucent and mushrooms are soft and golden brown.
Stir in the shredded rotisserie chicken and chicken broth, bring to a gentle simmer for about 5 minutes.
Remove from heat and stir in the heavy cream and any additional veggies, cook for another 5 minutes until warmed through.
Season with salt, pepper, and any fresh herbs, then serve hot in bowls garnished with extra herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 65mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize the vegetables and adjust seasonings to your taste. The soup can be made ahead and stored in the fridge or freezer.

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