Roasted Chicken Soup with Mushroom

Made  times
Domestic Chef 1

"A full flavored, fairly easy to prepare soup for anybody who loves chicken and mushrooms. Excellent use of those pre-made rotisserie chickens."
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2 h 8 servings
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Original recipe yields 8 servings



  • Prep

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  1. Prepare vegetables, set aside.
  2. Remove skin from chicken then pull meat from the bones and tear into bite size bits, set aside.
  3. In a large pot, heat olive oil then add butter.
  4. When butter melts and is bubbly add chopped pepper and onions, garlic and seasonings.
  5. Saute until onions are clear then add mushrooms and a splash of wine vinegar.
  6. Stir often over medium heat until vinegar cooks off then add chicken broth and bring to a boil.
  7. Turn heat down and simmer.
  8. Remove approximately 1 cup of hot soup base and set aside.
  9. Add shredded chicken to soup and allow to simmer together for 30 minutes.
  10. Take warm base pour into mixing bowl, add cream cheese and cream mushroom soup. Using a mixer, whip together to create a creamy base.
  11. When soup has simmered 30 mins. add cream base and let soup come back to a simmer.
  12. Continue simmering until ingredients and seasoning is well blended. (another 15 minutes)
  13. Serve Hot with fresh baked bread or optionally over cooked wild rice or whole wheat pasta.