Description
This Creamy Rotisserie Chicken and Mushroom Soup is a comforting, flavorful dish that combines tender rotisserie chicken and sautéed mushrooms in a rich, creamy broth. Perfect for a quick weeknight dinner or a cozy meal, this soup is easy to prepare on the stovetop and packed with savory goodness.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Base: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until softened, stirring occasionally.
- Sauté Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Cook for 6 to 8 minutes until the mushrooms release their moisture and start to brown, enriching the flavor.
- Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1 to 2 minutes to form a roux, which will thicken the soup later.
- Add Broth: Gradually pour in the low-sodium chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 minutes until it thickens slightly.
- Add Chicken and Dairy: Stir in the shredded rotisserie chicken, whole milk, heavy cream, dried thyme, salt, and black pepper. Continue to simmer for another 8 to 10 minutes until the soup becomes creamy and thoroughly heated.
- Finish with Cheese and Herbs: Stir in the grated Parmesan cheese until it melts completely, creating a smooth texture. Taste the soup and adjust the seasoning if necessary.
- Garnish and Serve: Remove the soup from heat and garnish with freshly chopped parsley. Serve hot for a comforting meal.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add chopped carrots or celery with the onions for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to maintain creaminess without curdling.
