Rotisserie Chicken Mushroom Soup
A comforting soup blending seared mushrooms, shredded rotisserie chicken, and a creamy broth infused with thyme.
Ingredients
Vegetables & Aromatics
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
Soup Base
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups rotisserie chicken shredded
- 1 teaspoon dried thyme
- kosher salt and freshly ground black pepper to taste
Instructions
Vegetables & Aromatics
- Melt butter in a large pot over medium heat, then add onion and sauté until translucent, about 5 minutes.
- Add mushrooms and cook, stirring occasionally, until golden and liquid evaporates, about 7 minutes. Stir in garlic and cook 1 minute.
Soup Base
- Sprinkle flour over vegetables and stir constantly for 2 minutes to form a roux.
- Gradually whisk in chicken broth, scraping browned bits; bring to a gentle boil, then simmer 10 minutes.
- Stir in cream, shredded chicken, and thyme; simmer 5 minutes until heated through.
- Season with salt and pepper, garnish with parsley, and serve.
Notes
During prep I discovered that dicing the onion extra fine helps it meld seamlessly into the broth.
I always sear the mushrooms until they’re deeply golden—this step packs in rich umami flavor.
Leftovers keep well up to 3 days in the fridge; I recommend freezing before adding cream for longer storage.
Nutrition
Serving: 300gCalories: 280kcalCarbohydrates: 12g
Tried this recipe?Let us know how it was!