Description
Warm, savory, and comforting, this Rotisserie Chicken Mushroom Soup combines succulent chicken, earthy mushrooms, and aromatic veggies in a creamy broth. Perfect for chilly evenings or anytime you crave something cozy and satisfying.
Ingredients
2 cups rotisserie chicken, shredded or diced
8 oz mushrooms, sliced
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup milk or cream
¼ cup all-purpose flour
2 tbsp olive oil
1 tsp dried thyme
½ tsp dried rosemary
Fresh parsley, for garnish
Salt and pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery, sautéing until vegetables are tender, about 5–7 minutes.
- Add mushrooms, thyme, and rosemary, cooking until mushrooms are browned and release their juices, about 5 minutes.
- Sprinkle flour over the vegetables, stirring continuously for about 1–2 minutes to coat and cook off the raw flour taste.
- Gradually whisk in chicken broth. Bring the mixture to a gentle boil, stirring until slightly thickened.
- Stir in the shredded rotisserie chicken and milk or cream. Simmer gently for another 10 minutes. Season with salt and pepper to taste.
- Sprinkle fresh parsley on top before serving hot.
Notes
- Swap milk or cream with coconut milk or almond milk for dairy-free options.
- Experiment with different mushrooms like cremini, shiitake, or wild mushrooms for varied flavors.
- Boost veggie content by adding spinach, kale, or potatoes.
- Use fresh thyme or rosemary for enhanced aromatic intensity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
