Creamy Rotisserie Chicken & Mushroom Soup
A warm, hearty soup made with rotisserie chicken and mushrooms, simmered in a rich, creamy broth, perfect for chilly evenings or when feeling under the weather.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken (shredded) Pre-cooked for convenience
- 1 cup mushrooms (sliced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup heavy cream Can substitute for half-and-half or dairy-free alternative
- 2 tablespoons butter
- 2 tablespoons flour For thickening the soup
- 1 teaspoon thyme (dried)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking the Soup
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms and cook until tender, about 5-7 minutes.
- Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes.
- Gradually pour in the chicken broth while stirring to prevent lumps, then bring to a simmer.
- Stir in the heavy cream, shredded rotisserie chicken, and dried thyme. Season with salt and pepper to taste.
- Let the soup simmer gently for about 10-15 minutes to meld flavors.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!
Notes
For a lighter version, swap heavy cream with half-and-half or a dairy-free alternative. Consider sautéing mushrooms longer for added flavor or incorporating a splash of white wine.