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Rotisserie Chicken and Mushroom Soup

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A comforting and savory chicken soup made with rotisserie chicken, mushrooms, and a touch of cream.

Ingredients

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  • 3 tablespoons unsalted butter or neutral oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced into small cubes
  • 2 celery stalks, diced
  • 10 ounces cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour (optional, for light thickening)
  • 6 cups low sodium chicken stock or broth
  • 2 cups shredded rotisserie chicken, skin removed
  • 1 bay leaf (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/2 cup cream or 3/4 cup half and half or milk for a lighter finish
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley or chives for finishing
  • Optional add-ins: baby spinach, cooked rice, or egg noodles

Instructions

  1. Warm a large pot over medium heat and add butter. Melt until it foams.
  2. Add onion, carrots, and celery. Cook 5 to 7 minutes until soft and beginning to color.
  3. Stir in mushrooms and cook until they give up moisture and brown, about 6 to 8 minutes.
  4. Add garlic and cook 30 seconds until fragrant.
  5. Sprinkle flour over the vegetables and stir to coat. Cook 1 minute to remove raw flour taste.
  6. Pour in chicken stock slowly while stirring to prevent lumps. Add bay leaf and thyme. Bring to a gentle simmer.
  7. Simmer 10 minutes to let flavors meld and the broth thicken slightly.
  8. Add shredded rotisserie chicken and simmer 3 to 5 minutes until heated through.
  9. Stir in cream or half and half and adjust seasoning with salt and pepper. Heat just until warm. Do not boil once dairy is added.
  10. Remove bay leaf, finish with chopped parsley, and serve hot.

Notes

Serve with crusty bread or green salad. Can be stored in the fridge for up to four days.

Nutrition

Find it online: https://www.simplefamilydishes.com/fall-chicken-mushroom-soup/