Description
Indulge in a comforting bowl of Rotisserie Chicken Mushroom Soup, a creamy and hearty dish perfect for any day. This soup combines the richness of rotisserie chicken with earthy mushrooms in a velvety broth that will warm you from the inside out.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat oil and butter: Heat olive oil and butter in a large pot over medium heat.
- Sauté onion: Add the onion and sauté until softened, about 4 to 5 minutes.
- Cook mushrooms: Stir in garlic, mushrooms, thyme, and rosemary. Cook until mushrooms are browned and tender, about 6 to 8 minutes.
- Add flour: Sprinkle flour over the mixture and stir continuously for 1 to 2 minutes to form a roux.
- Pour in broth: Gradually pour in chicken broth, whisking to avoid lumps. Bring to a simmer and cook for 10 minutes.
- Add chicken: Add shredded rotisserie chicken and cook for another 5 minutes.
- Stir in cream: Stir in heavy cream, season with salt and pepper, and simmer for 2 to 3 minutes.
- Serve: Serve hot, garnished with parsley if desired.
Notes
- To make this soup lighter, substitute half-and-half or milk for the heavy cream.
- You can also add spinach, kale, or cooked rice for extra texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
