Description
This Creamy Rotisserie Chicken Mushroom Soup is a comforting hug in a bowl, perfect for busy weeknights. With tender chicken and earthy mushrooms in a velvety cream broth, it’s a quick and delicious meal that feels gourmet.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 oz cremini mushrooms, sliced
- 1.5 cups heavy cream
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf (optional)
- 2 tablespoons butter
- 1 tablespoon olive oil
- Worcestershire sauce (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- First things first, get everything ready. Carefully shred the rotisserie chicken, discarding the skin and bones. Aim for bite-sized pieces. Thinly slice your mushrooms. Dice the onion and celery, and mince the garlic.
- In a large pot or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the butter is melted and shimmering, add the diced onion and celery. Sauté them for about 5-7 minutes, stirring occasionally, until they soften and become translucent. Then, add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high. Add the sliced mushrooms to the pot. Cook the mushrooms, stirring occasionally, for about 5-8 minutes until they release their moisture and brown beautifully.
- Once the mushrooms are nicely browned, sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir well, cooking for 1-2 minutes, allowing the flour to cook out its raw taste.
- Gradually whisk in 4 cups of chicken broth, adding about a cup at a time. Whisk continuously as you add the broth to ensure there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until the soup begins to thicken slightly.
- Stir in the shredded rotisserie chicken along with 1 teaspoon of dried thyme and 1 bay leaf (if using). If you’re adding a dash of Worcestershire sauce for extra umami, now is the time to add it.
- Reduce the heat to low, cover the pot, and let the soup simmer gently for 10-15 minutes.
- Remove the bay leaf from the pot. Stir in 1.5 cups of heavy cream. Heat the soup gently for another 3-5 minutes, being careful not to bring it to a rolling boil.
- Taste the soup and adjust the seasonings as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Feel free to add other vegetables like carrots or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Creamy Rotisserie Chicken Mushroom Soup