Description
A creamy and rich soup made with tender rotisserie chicken, earthy mushrooms, and a savory broth. This recipe is quick to prepare and delivers a satisfying, flavorful meal.
Ingredients
For the Rotisserie Chicken Mushroom Soup:
- 1 rotisserie chicken, shredded (about 3 cups of chicken)
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound fresh mushrooms (button mushrooms, cremini, or a mix), sliced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Start by shredding the rotisserie chicken. You can do this by removing the skin and pulling the meat off the bones. This will yield about 3 cups of chicken, depending on the size of the rotisserie chicken. Set the shredded chicken aside in a bowl.
Dice the onion and mince the garlic. Slice the mushrooms thinly for even cooking.
In a large soup pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the diced onions and sauté for about 3-4 minutes, or until they become translucent. Stir occasionally to ensure they don’t burn.
Add the minced garlic and sliced mushrooms to the pot. Continue to sauté for 5-7 minutes, or until the mushrooms have softened and released their moisture. The mushrooms should start to shrink and develop a golden-brown color.
Once the mushrooms are sautéed, add the chicken broth, fresh thyme (or dried thyme), bay leaf, salt, and black pepper to the pot. Stir to combine the ingredients, making sure to scrape up any flavorful bits stuck to the bottom of the pot from sautéing the mushrooms.
Bring the soup to a simmer over medium-high heat. Once it starts to bubble, reduce the heat to medium-low and let it simmer gently for about 10 minutes to allow the flavors to meld.
If you prefer a thicker soup, now is the time to add flour. In a small bowl, toss the shredded rotisserie chicken with 1 tablespoon of flour until it’s evenly coated. This step is optional but will give the soup a thicker, creamier consistency.
Add the coated chicken to the soup, and stir it in. Allow the soup to simmer for another 5 minutes, which will help the chicken absorb the flavors and contribute to the soup’s thickness.
Pour in the heavy cream, stirring to combine. The cream adds a rich, velvety texture to the soup. Continue to cook for 3-4 minutes until the soup is heated through and slightly thickened.
Taste the soup and adjust the seasoning, adding more salt and pepper if necessary. Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with freshly chopped parsley for a touch of color and added flavor. Serve the soup hot with some crusty bread on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 14-18g
- Carbohydrates: 12-15g
- Protein: 15-20g