Rotisserie Chicken Mushroom Soup

🍲 Mediterranean Rotisserie Chicken & Mushroom Soup

Ingredients (Serves 4–6)

Base

• 2 tablespoons extra virgin olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 cups mushrooms, sliced (cremini, baby bella, or mixed)

• 1 carrot, diced

• 1 celery stalk, diced

• ½ teaspoon crushed red pepper flakes (optional, for mild heat)

Protein & Broth

• 2 cups rotisserie chicken, shredded (white and dark meat)

• 6 cups low-sodium chicken broth or bone broth

• ½ cup dry white wine (optional, for depth of flavor)

Mediterranean Flavorings

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme or Herbes de Provence

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• 1 tablespoon lemon juice (plus more to taste)

• ¼ cup fresh parsley, chopped

Optional Add-ins

• ½ cup cooked brown rice, orzo, or pearled couscous

• ¼ cup kalamata olives, chopped (for briny contrast)

• 1 tablespoon capers

• A handful of fresh spinach or baby kale

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Instructions

1. Sauté the Vegetables

   • Heat olive oil in a large pot over medium heat.

   • Add onion, carrot, and celery; cook 5 minutes until softened.

   • Add garlic and mushrooms; sauté another 5–7 minutes, until mushrooms release liquid and begin to brown.

2. Deglaze (optional)

   • Pour in white wine and scrape up any browned bits from the bottom of the pot.

   • Simmer 2 minutes until the alcohol mostly evaporates.

3. Build the Broth

   • Add chicken broth, oregano, thyme, bay leaf, salt, and pepper.

   • Bring to a gentle boil, then reduce heat to low and simmer 10–15 minutes.

4. Add Chicken & Flavor

   • Stir in shredded rotisserie chicken.

   • Add lemon juice and parsley.

   • Simmer 5 more minutes until heated through.

   • Taste and adjust seasoning (more lemon or salt if needed).

5. Optional Add-ins

   • Stir in cooked orzo, rice, or couscous before serving for a heartier soup.

   • Add olives or spinach in the final few minutes for Mediterranean flair.

6. Serve

   • Remove the bay leaf.

   • Ladle into bowls and drizzle each with a touch of olive oil and fresh parsley.

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Serving Suggestions

• Serve with warm pita, whole-grain bread, or a simple Greek salad on the side.

• Garnish with crumbled feta or a sprinkle of za’atar for extra Mediterranean flavor.

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Storage

• Keeps 3–4 days in the refrigerator.

• Can be frozen (without rice/pasta) for up to 2 months.

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Nutritional Highlights (per serving, approx.)

• Calories: 280

• Protein: 25g

• Fat: 14g (mostly from olive oil)

• Carbohydrates: 12g

• Fiber: 2g