Description
Rotisserie Chicken Mushroom Soup is a rich and comforting dish that combines tender rotisserie chicken, earthy mushrooms, and a creamy broth. Quick to make and packed with flavor, this soup is perfect for a cozy lunch or dinner. Its creamy texture and savory ingredients make it an indulgent, satisfying meal for any time of year!
Ingredients
-
2 cups rotisserie chicken, shredded
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
3 cloves garlic, minced
-
8 oz mushrooms, sliced (button, cremini, or a mix)
-
4 cups chicken broth
-
1 cup heavy cream
-
1 teaspoon dried thyme
-
1 teaspoon salt
-
½ teaspoon black pepper
-
2 tablespoons all-purpose flour (for thickening)
- Fresh parsley for garnish (optional)
Instructions
-
Cook the Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
-
Sauté the Mushrooms: Add the minced garlic and sliced mushrooms. Cook for 5-6 minutes until the mushrooms are browned and tender.
-
Add the Flour: Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
-
Add the Broth: Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer and cook for 5 minutes until it thickens slightly.
-
Add Cream and Seasonings: Stir in the heavy cream, dried thyme, salt, and pepper. Mix well to combine.
-
Add Chicken: Add the shredded rotisserie chicken and simmer for another 5-7 minutes, until the chicken is heated through.
-
Taste and Adjust: Taste the soup and adjust seasoning as needed.
-
Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Notes
Variations:Add Vegetables: For added nutrition, include carrots, celery, or spinach. Sauté them with the onions and garlic.Different Mushrooms: Try shiitake, portobello, or oyster mushrooms for more variety.Spicy Version: Add a pinch of red pepper flakes for a bit of heat.Dairy-Free: Use coconut cream or a dairy-free alternative, and choose a non-dairy chicken broth for a dairy-freeversion.Storage:Store leftover soup in an airtight container for up to 3-4 days.Reheat in a pot over medium heat, adding broth or water if needed to thin the soup.
