Rotisserie Chicken Mushroom Soup Recipes

CREAMY CHICKEN & MUSHROOM SOUP

Steps:

• Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
• Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
• Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.

ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE

Steps:

• Heat a splash of olive oil or a knob of butter in a large pot.
• Cook the onion and celery until soft and translucent.
• Add the mushrooms and cook until golden brown.
• Add the thyme and garlic and cook until fragrant.
• Pour in the stock and cream then bring to a simmer.
• Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
• Season with salt and pepper and add lemon juice to taste.
• Serve the soup with bread of your choice.

ROTISSERIE CHICKEN SOUP

Steps:

• Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
• Strain stock, if needed, into another container; set aside.
• Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
• Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
• Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.

ROTISSERIE CHICKEN IN CREAMY MUSHROOM SAUCE

Steps:

• Get all the prep done before you start cooking: mince the garlic and thinly slice the mushrooms.
• Heat a large skillet over medium-high and add mushrooms. Cook until they start to brown and begin to release some moisture, about 3 minutes. Stir in 1 tbsp butter and cook until golden brown and tender, about 2 minutes. Lower the heat to medium, add garlic and spices. Cook for 1 minute or until fragrant. Remove from skillet.
• Reduce heat to low and melt the remaining butter. Add flour and stir continuously until a paste forms, this is called a roux. Cook for 2 minutes. Add broth to the roux, stirring while you pour, until you get a smooth sauce. Cook for 3 minutes, stirring continuously.
• Add cream and bring to a boil. Add shredded chicken and mushrooms, stir to combine. Simmer over medium, for 3 minutes, or until the chicken is heated through. Add lemon juice and adjust salt.
• Garnish with chopped parsley and some extra black pepper. Enjoy!

ROTISSERIE CHICKEN NOODLE SOUP

Steps:

• Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
• Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.