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Rotisserie Chicken and Mushroom Soup

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This Rotisserie Chicken and Mushroom Soup is a quick and comforting meal made with tender shredded chicken, earthy mushrooms, and classic vegetables. Simmered in a flavorful broth and optionally finished with egg noodles, it’s a cozy, satisfying dish perfect for weeknights or feel-better days.

Ingredients

  • 1 rotisserie chicken, shredded
  • 8 cups chicken broth
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 cups egg noodles (optional)

Instructions

  1. In a large pot over medium heat, sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
  2. Add mushrooms and cook 4–5 minutes until lightly browned.
  3. Pour in chicken broth and bring to a boil, then reduce to a simmer.
  4. Stir in shredded chicken, thyme, salt, and pepper. Simmer for 10 minutes.
  5. Add egg noodles if using and cook until tender, about 8–10 minutes.
  6. Serve hot, optionally with crusty bread.

Notes

  • Stir in cream or milk at the end for a creamy variation.
  • Add spinach or kale for a nutritional boost.
  • Use orzo or ditalini instead of egg noodles for variety.
  • Fresh parsley or dill brightens the flavor.
  • Store noodles separately to prevent them from getting soggy.

Nutrition

Find it online: https://cookedbymaya.com/rotisserie-chicken-and-mushroom-soup/