Description
This creamy Rotisserie Chicken Mushroom Soup is a comforting and hearty dish that combines tender shredded rotisserie chicken with sautéed mushrooms, aromatic herbs, and a rich, velvety broth. Perfect for an easy weeknight meal or meal prep, this soup is packed with flavors and can be easily customized for a lighter option.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
Soup Thickener and Broth
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
Main Protein and Seasoning
- 2 cups shredded rotisserie chicken, skin removed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the chopped onion, sliced carrots, and celery, sautéing for 5–6 minutes until the vegetables are softened and fragrant.
- Cook Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are nicely browned and tender.
- Add Flour: Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1–2 minutes to cook off the raw flour taste and create a base for thickening the soup.
- Incorporate Broth: Gradually pour in the low-sodium chicken broth while stirring continuously to prevent lumps from forming, creating a smooth soup base.
- Add Chicken and Seasoning: Stir in the shredded rotisserie chicken, dried thyme, dried rosemary, salt, and black pepper. Bring the soup to a simmer.
- Simmer Soup: Let the soup cook uncovered for 15–20 minutes. This allows the flavors to meld together and the soup to slightly thicken.
- Finish with Cream: Stir in the heavy cream or half-and-half and continue to simmer for an additional 5 minutes to add richness and creaminess.
- Adjust Seasoning and Garnish: Taste the soup and adjust salt and pepper as needed. Garnish with chopped fresh parsley before serving for a fresh herbal note.
Notes
- For a lighter version of the soup, substitute heavy cream with milk.
- Add cooked wild rice or egg noodles to make the soup heartier.
- This soup stores well and is ideal for meal prep; refrigerate for up to 3 days or freeze for longer storage.
