Description
This Rotisserie Chicken Mushroom Soup is a creamy, hearty, and flavorful dish perfect for chilly days. Made with tender rotisserie chicken, earthy mushrooms, and a rich broth, it’s a comforting meal that comes together quickly.
Ingredients
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2 tbsp (30ml) olive oil or butter
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1 medium onion, finely chopped
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3 garlic cloves, minced
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8 oz (225g) mushrooms (cremini or button), sliced
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2 medium carrots, peeled and diced
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2 celery stalks, diced
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4 cups (960ml) chicken broth
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2 cups (480ml) water
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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2 cups (300g) shredded rotisserie chicken
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1 cup (240ml) heavy cream or half-and-half
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2 tbsp (30g) all-purpose flour (optional, for thickening)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add onions and garlic, and sauté for 2-3 minutes until fragrant.
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Add mushrooms, carrots, and celery. Cook for 5-7 minutes, or until the vegetables soften and the mushrooms release their moisture.
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Stir in chicken broth, water, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add shredded rotisserie chicken and simmer for another 5 minutes.
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In a small bowl, whisk flour with ¼ cup of the soup broth until smooth. Stir this mixture back into the soup to thicken it (optional).
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Stir in heavy cream or half-and-half. Heat through but do not boil.
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Season with salt and pepper to taste. Remove the bay leaf.
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Serve hot, garnished with fresh parsley.
Notes
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For a lighter version, substitute heavy cream with milk or a dairy-free alternative.
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Add cooked rice or noodles to make the soup more filling.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 ½ cups (360ml)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg