Description
A cozy and comforting rotisserie chicken mushroom soup with rich, earthy flavors and a creamy, velvety texture—perfect for chilly days or easy weeknight meals.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 8 oz fresh mushrooms, sliced
- 1 rotisserie chicken, shredded (about 2½ cups)
- 4 cups chicken broth
- 1 cup half and half
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and thyme and cook for 1 minute.
2. Add sliced mushrooms and cook for 8–10 minutes until browned and most of the liquid has evaporated.
3. Sprinkle flour over the mixture and stir well. Cook for 1 minute to remove raw flour taste.
4. Slowly pour in chicken broth while stirring. Bring to a gentle simmer and cook for 10 minutes.
5. Stir in shredded rotisserie chicken and half and half. Heat gently for about 5 minutes without boiling.
6. Season with salt and pepper to taste and stir in parsley if using. Serve warm.
Notes
Swap in vegetables like spinach, kale, or carrots to add more nutrition and texture.
Leftover turkey works well as a substitute for chicken.
Avoid boiling after adding dairy to prevent curdling.
Store leftovers in the refrigerator for up to 3 days or freeze for later.