Description

A warm and nourishing soup featuring shredded rotisserie chicken and sautéed mushrooms in a velvety broth, perfect for quick and comforting winter dinners.

Ingredients

Scale

3 cups shredded rotisserie chicken (skin removed)
12 ounces fresh mushrooms (cremini, white button, or baby bella), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
6 cups chicken broth (homemade or high-quality store-bought)
1/4 cup dry white wine (optional)
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
1 bay leaf
1/2 cup heavy cream or half-and-half (optional)
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh lemon juice

Instructions

Remove the skin and bones from the rotisserie chicken and shred about 3 cups. Set aside.
Wipe mushrooms clean with a damp paper towel and slice about 1/4-inch thick.
Dice the onion, carrots, and celery finely. Mince the garlic cloves.
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large soup pot over medium heat until melted and shimmering.
Add sliced mushrooms and cook for 7-8 minutes until they release moisture and start browning. Season lightly with salt.
Stir in chopped onion, carrot, celery, and garlic. Cook for another 5 minutes until veggies soften and onions turn translucent.
Pour in 1/4 cup dry white wine (if using) and scrape the bottom of the pot to lift browned bits. Simmer for 2-3 minutes until mostly evaporated.
Add 6 cups chicken broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
Stir in shredded chicken and simmer for another 5 minutes to heat through.
Stir in 1/2 cup heavy cream or half-and-half (if using), then add 1 tablespoon fresh lemon juice. Adjust salt and pepper to taste.
Remove bay leaf before serving. Taste and adjust seasoning if needed.

Notes

If soup is too thick, add more broth or water. If too thin, simmer uncovered to reduce. For dairy-free, omit cream or substitute with coconut or almond milk. Use gluten-free broth for gluten-free version. Deglazing with wine adds depth but can be skipped. Remove bay leaf before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 280
Sugar: 4
Sodium: 700
Fat: 15
Saturated Fat: 7
Carbohydrates: 12
Fiber: 2
Protein: 25

Keywords: rotisserie chicken soup, mushroom soup, winter soup, easy chicken soup, quick dinner, comfort food, creamy chicken soup