Description
A comforting and easy Creamy Rotisserie Chicken & Mushroom Soup recipe. Made with simple ingredients and rotisserie chicken for a quick weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound cremini mushrooms, sliced
- 5 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 teaspoon dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Crusty bread, for serving (optional)
Instructions
- 1. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, 8-10 minutes.
- 2. Add sliced mushrooms and cook until browned, 8-10 minutes.
- 3. Stir in minced garlic and dried thyme; cook 1 minute until fragrant.
- 4. Sprinkle flour over vegetables and mushrooms; stir to coat. Cook 1-2 minutes.
- 5. Gradually whisk in chicken broth, scraping bottom. Simmer for 15-20 minutes.
- 6. Stir in shredded rotisserie chicken.
- 7. In a small bowl, whisk together milk and heavy cream. Slowly pour into soup, stirring constantly. Heat gently until warmed through; do not boil.
- 8. Season with salt and pepper to taste. Garnish with parsley if desired. Serve hot with crusty bread.
Notes
Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave, avoiding boiling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 350-400 (varies with cream amount)
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g