Can I use leftover chicken for this soup?

Absolutely! Using leftover chicken is a great way to reduce waste and make meal prep easier. Just shred the chicken into bite-sized pieces and add it to the pot with the broth after sautéing the vegetables.

What can I substitute for heavy cream in this recipe?

You can substitute heavy cream with half-and-half or whole milk for a lighter option. If you're lactose intolerant, try using coconut milk, which will still provide richness without dairy.

How long can I store leftover soup?

You can store leftover creamy rotisserie chicken mushroom soup in a sealed container in the refrigerator for about 3 to 4 days. You can also freeze it for up to 3 months.

Can I add vegetables to this soup?

Definitely! Feel free to add other vegetables like carrots or celery for added flavor and nutrition. Just be sure to sauté them with the onions and mushrooms for a harmonious taste.

Is this soup gluten-free?

Yes, this soup can easily be made gluten-free by ensuring your chicken broth is gluten-free and omitting any gluten-containing ingredients. Most household spices are naturally gluten-free, making this a safe option.

Creamy Rotisserie Chicken Mushroom Soup – Comfort Food Perfection

Ingredients

Units Scale

2 tablespoons Olive oil
1 medium Onion, diced
2 cloves Garlic, minced
8 ounces Mushrooms, sliced
4 cups Chicken broth
2 cups Rotisserie chicken, shredded
1 cup Heavy cream
1 teaspoon Dried thyme
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Gather all your ingredients and prepare the vegetables by dicing the onion, mincing the garlic, and slicing the mushrooms.
Heat the olive oil in a large pot over medium heat and add the diced onion. Sauté for about five minutes until soft.
Add the minced garlic and sliced mushrooms, cooking for an additional five to seven minutes until the mushrooms are tender.
Pour in the chicken broth, bring it to a boil, then reduce the heat and let it simmer for ten minutes.
Stir in the shredded rotisserie chicken and combine well.
Mix in the heavy cream and let it simmer for another five minutes. Season with dried thyme, salt, and black pepper. Serve hot and garnish with fresh parsley.

Notes

For a lighter version, consider swapping heavy cream with half-and-half or coconut milk.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 15g
Cholesterol: 45mg