I remember those chilly **autumn** evenings, walking in and wishing for something **aromatic** and comforting. That’s when the idea for my **Cozy Rotisserie Chicken Mushroom Soup** first simmered, a simple answer to a hungry stomach.
My first attempt was… well, let’s just say it was less “cozy” and more “cardboard-y.” The chicken was dry, the broth tasted like sad dishwater, and I nearly gave up on the concept. Clearly, masterful soup-making wasn’t my immediate calling.
But persistence paid off! Now, this **Cozy Rotisserie Chicken Mushroom Soup** is a true weeknight favorite, easy to make and utterly **comforting**. It’s become a **satisfying** hug in a bowl, perfect for any busy evening.
Ingredients for Rotisserie Chicken Mushroom Soup
- Shredded Rotisserie Chicken: Shredded rotisserie chicken is the star, providing tender protein and saving valuable time. Use a store-bought bird for ultimate convenience.
- Cremini Mushrooms: These add essential earthy, savory depth to our Rotisserie Chicken Mushroom Soup. Sauté until golden brown for maximum flavor.
- Low-Sodium Chicken Broth: The foundation of our comforting soup, providing rich liquid and savory notes. Opt for low-sodium to control seasoning.
- Heavy Cream: Crucial for achieving that luxurious, creamy texture that makes this soup so comforting. Don’t skimp on this for richness.
- Unsalted Butter: Forms the base for sautéing and building a flavorful roux. Using unsalted butter allows you to control the overall saltiness precisely.
- All-Purpose Flour: This helps create a roux, thickening the soup to a perfect consistency. Cook it well to avoid a raw flour taste.
- Large Yellow Onion: An essential aromatic, providing a sweet and savory base flavor. Sauté until translucent to release its full potential.
- Medium Carrots: Adds natural sweetness and vibrant color, contributing to the soup’s overall depth. Dice them finely for even cooking.
- Celery Stalks: Provides a subtle, savory crunch and classic aromatic base. Pair with onion and carrots for a flavorful mirepoix.
- Garlic Cloves: A fundamental flavor builder, offering pungent warmth and depth. Mince it fresh for the best aromatic punch.
- Dry Sherry: Adds a complex, nutty, and slightly sweet depth to the broth. Deglaze the pan with it for extra flavor.
- Kosher Salt: Essential for enhancing all the flavors and balancing the richness. Season incrementally and taste as you go.
- Freshly Ground Black Pepper: Provides a subtle warmth and spicy counterpoint to the creamy soup. Grind it fresh for maximum aroma.
- Dried Thyme: A classic herb pairing that complements both chicken and mushrooms beautifully. Rub it between your fingers to release oils.
- Fresh Parsley: A bright, fresh garnish that adds color and a herbaceous finish. Stir in right before serving for best results.
- Grated Parmesan Cheese: Offers a salty, umami kick and extra richness as a topping. A sprinkle adds delightful savory depth.
How to Make Rotisserie Chicken Mushroom Soup
- Sauté Aromatics:
- Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes. This starts building a rich flavor foundation for your Rotisserie Chicken Mushroom Soup.
- Brown Mushrooms:
- Stir in the sliced cremini mushrooms and minced garlic. Continue cooking for about 5-7 minutes, until the mushrooms release their liquid and begin to brown beautifully. This adds depth and umami to the soup.
- Create Roux:
- Pour in the dry sherry, scraping up any delicious browned bits from the bottom of the pot. Cook until nearly evaporated, then sprinkle in the flour. Stir constantly for 1 minute to cook the flour, forming a smooth roux.
- Simmer Soup:
- Gradually whisk in the chicken broth until the soup is smooth and lump-free. Bring to a gentle simmer, then stir in dried thyme, salt, and pepper. Let it cook for 10 minutes, allowing flavors to deepen.
- Enrich & Thicken:
- Add the shredded rotisserie chicken and heavy cream to the simmering Rotisserie Chicken Mushroom Soup. Continue to cook gently for another 5-7 minutes, until heated through and reaching your desired creamy consistency.
- Garnish & Serve:
- Ladle your comforting Rotisserie Chicken Mushroom Soup into bowls. Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Enjoy this satisfying weeknight meal!
There’s something so deeply satisfying about hearing the gentle simmer of the broth as the Cozy Rotisserie Chicken Mushroom Soup comes together. Even with a dusting of flour on the counter from creating the roux and maybe a stray splatter of broth on my cheek, the kitchen feels alive. It’s a small, beautiful chaos that precedes comfort.
Soon, the rich, savory aroma of mushrooms and thyme begins to fill every corner, promising warmth. For a moment, all the daily chaos melts away, replaced by a quiet sense of accomplishment and anticipation. This is why I cook: for these moments of simple, delicious peace.
How to Store Rotisserie Chicken Mushroom Soup
To store your Rotisserie Chicken Mushroom Soup, transfer it to an airtight container and refrigerate promptly. It stays fresh for 3-4 days. Leaving it out too long can lead to spoilage – don’t do what I did! Discard if you notice any off smells or discoloration.
To make ahead, you can prep and store diced vegetables and sliced mushrooms in separate airtight containers in the fridge up to two days in advance. For optimal freshness, assemble the full soup closer to serving. When reheating, do so gently. A splash of broth or cream will restore desired consistency.
What to Serve with Rotisserie Chicken Mushroom Soup
To serve this cozy Rotisserie Chicken Mushroom Soup, simply ladle it hot into your favorite bowls. For a touch of elegance, garnish with extra fresh parsley or a swirl of cream. It’s perfect when paired with warm, crusty bread for dipping, or a crisp green salad to balance the richness. Enjoy this comforting meal on any chilly evening.
My favorite way to serve this soup is with a hot, gooey grilled cheese. The crispy, cheesy bread is the perfect companion, adding a satisfying crunch that pairs beautifully with the creamy soup. So comforting to enjoy!
Frequently Asked Questions
- → Can I make this Cozy Rotisserie Chicken Mushroom Soup gluten-free?
Yes, absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to create the roux. My first attempt was a bit gummy, so whisk thoroughly to ensure a smooth, lump-free consistency for your delicious soup.
- → What if I don’t have dry sherry for Rotisserie Chicken Mushroom Soup?
You can use dry white wine, like Sauvignon Blanc, as a substitute. If avoiding alcohol, use an equal amount of additional chicken broth. However, remember good dry sherry adds authentic depth that’s hard to replicate, a mistake I made often.
- → How do I prevent lumps when making the roux for this soup?
The key is to gradually whisk in the chicken broth, a little at a time, into the flour and butter mixture. This allows the flour to absorb liquid slowly, creating a smooth, lump-free base for your Rotisserie Chicken Mushroom Soup. Trust me, lumps aren’t fun!
- → How long can I store leftover Rotisserie Chicken Mushroom Soup in the fridge?
You can store your leftover Rotisserie Chicken Mushroom Soup in an airtight container in the refrigerator for 3-4 days. Promptly refrigerate it to maintain freshness. Discard if you notice any off smells or discoloration, don’t do what I did!
- → Can I freeze this Cozy Rotisserie Chicken Mushroom Soup for later?
Freezing cream-based soups can sometimes lead to a slightly grainy texture upon reheating. While possible, it’s best to enjoy it fresh. If you must, freeze it before adding cream, then stir in cream when reheating for better results.
Cozy Rotisserie Chicken Mushroom Soup: Your New Weeknight Favorite
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 6 Servings 1x
- Category: Dinner
Description
How to make creamy Rotisserie Chicken Mushroom Soup with tender chicken and savory mushrooms that’s ready in under 30 minutes for a comforting meal.
Ingredients
- Soup Base & Main Components:
- 3 cups shredded rotisserie chicken (from 1 whole rotisserie chicken)
- 1 lb cremini mushrooms, sliced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Aromatics & Flavor Builders:
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup dry sherry (e.g., Fino or Amontillado)
- Seasonings:
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon dried thyme
- Finishing Touches & Garnish:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes. This starts building a rich flavor foundation for your Rotisserie Chicken Mushroom Soup.
- Brown Mushrooms: Stir in the sliced cremini mushrooms and minced garlic. Continue cooking for about 5-7 minutes, until the mushrooms release their liquid and begin to brown beautifully. This adds depth and umami to the soup.
- Create Roux: Pour in the dry sherry, scraping up any delicious browned bits from the bottom of the pot. Cook until nearly evaporated, then sprinkle in the flour. Stir constantly for 1 minute to cook the flour, forming a smooth roux.
- Simmer Soup: Gradually whisk in the chicken broth until the soup is smooth and lump-free. Bring to a gentle simmer, then stir in dried thyme, salt, and pepper. Let it cook for 10 minutes, allowing flavors to deepen.
- Enrich & Thicken: Add the shredded rotisserie chicken and heavy cream to the simmering Rotisserie Chicken Mushroom Soup. Continue to cook gently for another 5-7 minutes, until heated through and reaching your desired creamy consistency.
- Garnish & Serve: Ladle your comforting Rotisserie Chicken Mushroom Soup into bowls. Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Enjoy this satisfying weeknight meal!
Notes
Gradually whisk broth into the flour and butter mixture to ensure a smooth, lump-free soup base.
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding a splash of broth if needed.
If dry sherry is unavailable, substitute with an equal amount of dry white wine or additional chicken broth for flavor.
Serve hot with warm, crusty bread or a grilled cheese sandwich for a comforting and satisfying meal.
Do not rush browning the mushrooms; this step is crucial for developing deep, savory umami flavor in the soup.
**Allergy Information:** Dairy, Gluten
