rotisserie chicken and mushroom soup
This comforting rotisserie chicken and mushroom soup combines tender chicken with earthy mushrooms in a rich, flavorful broth, perfect for a cozy meal any day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms; cook until mushrooms are tender and browned, about 6-8 minutes.
- Sprinkle flour over the mushrooms and stir well to combine; cook for 1-2 minutes to remove raw flour taste.
- Gradually whisk in chicken broth, stirring constantly to avoid lumps.
- Add shredded rotisserie chicken and dried thyme. Bring the soup to a simmer and cook for 10 minutes.
- Reduce heat to low and stir in heavy cream. Heat through without boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Notes
For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend. Serve with crusty bread for a complete meal.