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–+ servings

Creamy Rotisserie Chicken Mushroom Soup

A warm and comforting soup combining rotisserie chicken and mushrooms in a creamy broth, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced such as cremini or button
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 1 cup heavy cream
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • large pot

Method
 

  1. Gather all your ingredients to make the cooking process smoother.
  2. Prepare the vegetables by dicing the onion, mincing the garlic, and slicing the mushrooms.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until tender and browned.
  4. Add the dried thyme and rosemary, stir to combine, and cook for another minute. Pour in the chicken broth and bring to a simmer.
  5. Add the shredded rotisserie chicken and frozen peas. Stir well and let simmer for about 10 minutes. Reduce heat to low, stir in the heavy cream, and season with salt and pepper. Heat through for another 5 minutes without boiling.
  6. Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition

Calories: 320kcalProtein: 22gSodium: 800mg

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