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Creamy Mediterranean rotisserie chicken mushroom soup in a Dutch oven with seared mushrooms and fresh parsley garnish.

Rotisserie-chicken-mushroom-soup

A comforting, 25-minute Rotisserie Chicken Mushroom Soup made Mediterranean-style with EVOO, fresh garlic, Cremini mushrooms, and silky tempered Greek yogurt instead of heavy cream.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 5
Calories: 285
Ingredients Method Notes

Ingredients
  

  • - 3 cups approx. 1 lb Store-bought rotisserie chicken, shredded (white and dark meat)
  • - 16 oz Cremini baby bella mushrooms, thickly sliced
  • - 3 tbsp Extra Virgin Olive Oil EVOO, divided
  • - 1 large Yellow onion finely diced
  • - 4 cloves Garlic minced
  • - 4 cups Low-sodium chicken broth
  • - 1 cup Plain Greek yogurt 2% or whole milk
  • - 1 tsp Dried thyme or 3 sprigs fresh thyme
  • - 1 tsp Italian seasoning
  • - 1 tsp Kosher salt adjust to taste
  • - ½ tsp Freshly cracked black pepper
  • - ¼ cup Fresh Italian flat-leaf parsley finely chopped

Method
 

  1. Heat 2 tbsp EVOO in a large Dutch oven over medium-high heat. Add sliced Cremini mushrooms in a single layer and sear undisturbed for 3-4 minutes until deep golden brown. Stir and cook 2 minutes more. Set half of the seared mushrooms aside on a plate for garnish.
  2. Reduce heat to medium. Add remaining 1 tbsp EVOO and diced onion. Cook 4-5 minutes until translucent. Add minced garlic, dried thyme, and Italian seasoning; stir for 1 minute until fragrant.
  3. Pour in low-sodium chicken broth, using a wooden spoon to scrape up all browned bits (fond) from the bottom of the pot. Bring to a simmer.
  4. Add shredded rotisserie chicken to the pot and cook for 2 minutes to heat through. Reduce heat to low.
  5. In a small bowl, temper the Greek yogurt by gradually whisking in 1 ladleful of hot broth. Slowly stir the tempered yogurt mixture into the soup over low heat until smooth and creamy.
  6. Season with salt and black pepper to taste. Ladle into warm bowls and top with reserved seared mushrooms, a drizzle of EVOO, freshly cracked pepper, and chopped parsley.

Notes

- Do not let the soup boil vigorously after adding Greek yogurt to prevent curdling.
- For a dairy-free variation, swap Greek yogurt with 1 cup pureed Cannellini beans.