This Vegan Rotisserie “Chicken” Mushroom Soup is packed with flavor and comfort. Using plant-based rotisserie-style chicken (or tofu, tempeh, or another meat alternative), fresh mushrooms, and a creamy broth, this soup is a delicious twist on the traditional chicken and mushroom soup. It’s rich, comforting, and perfect for a light dinner or lunch.

Ingredients:

  • For the soup:
    • 1 tablespoon olive oil (or your preferred cooking oil)
    • 1 medium onion, diced
    • 2 celery stalks, diced
    • 2 medium carrots, peeled and diced
    • 4 cups mushrooms (cremini, shiitake, or white button), sliced
    • 1 1/2 cups plant-based “rotisserie chicken” (like Gardein, Tofurky, or another vegan alternative), shredded or cubed
    • 2 cloves garlic, minced
    • 4 cups vegetable broth
    • 1 can (15 oz) coconut milk (or any plant-based milk)
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary (optional)
    • Salt and pepper to taste
    • 1 tablespoon lemon juice (optional, for a little brightness)
  • Optional add-ins:
    • 1/2 cup frozen peas or corn
    • 1/4 cup chopped fresh parsley for garnish
    • Crusty bread or crackers for serving

Instructions:

  1. Sauté the vegetables:
    • In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables are softened.
  2. Cook the mushrooms and “chicken”:
    • Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
    • Add the plant-based rotisserie chicken (or your preferred vegan protein) and garlic. Cook for another 2-3 minutes, allowing the flavors to combine.
  3. Add the broth and seasonings:
    • Pour in the vegetable broth and bring the mixture to a simmer. Add the dried thyme, rosemary (if using), salt, and pepper to taste. Let the soup simmer for about 10-15 minutes to allow the flavors to meld together.
  4. Add the creamy element:
    • Pour in the coconut milk (or plant-based milk of your choice), stirring to combine. Let the soup simmer for an additional 5-7 minutes, until it thickens slightly.
  5. Optional add-ins:
    • If using, add the frozen peas or corn and cook for another 3-5 minutes until heated through.
    • Taste and adjust the seasoning with more salt, pepper, or lemon juice for a touch of acidity.
  6. Serve:
    • Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve with crusty bread or crackers on the side.

Nutrition (per serving, approximate):

  • Calories: 220-280 kcal
  • Carbohydrates: 25-30g
  • Protein: 15-18g
  • Fat: 12-15g (from the coconut milk and oil)
  • Fiber: 5-6g
  • Sodium: 600-800mg (depends on broth and seasoning)

Note: Nutritional values may vary depending on specific ingredients used.

Why You’ll Love It:

  • Comforting & Hearty: This soup brings the perfect balance of creamy, savory, and fresh flavors, with loads of texture from the mushrooms and plant-based protein.
  • Quick & Easy: Made in about 30 minutes, it’s an easy and delicious meal for busy weeknights.
  • Customizable: You can adjust the level of creaminess or add more veggies to suit your preferences.
  • Perfect for Meal Prep: This soup stores well in the fridge for up to 4 days and even tastes better the next day!