rotisserie chicken and mushroom soup
This comforting rotisserie chicken and mushroom soup combines tender shredded chicken with earthy mushrooms in a creamy, flavorful broth, perfect for a cozy meal any day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4 minutes.
- Add garlic and sliced mushrooms, cooking until mushrooms are softened and browned, about 6-8 minutes.
- Stir in butter until melted, then sprinkle flour over the mixture. Cook while stirring for 2 minutes to create a roux.
- Gradually whisk in chicken broth, ensuring no lumps, and bring the mixture to a simmer.
- Add shredded rotisserie chicken and dried thyme. Simmer for 10 minutes to meld the flavors.
- Stir in heavy cream and cook for an additional 5 minutes, but do not let it boil.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
For extra richness, add a splash of white wine when sautéing mushrooms or serve with crusty bread for dipping.