rotisserie chicken and mushroom soup
A comforting and savory rotisserie chicken and mushroom soup, perfect for a cozy meal packed with rich flavors and wholesome ingredients.
- 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
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 4 cups low-sodium chicken broth
- 1 cup milk or cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms to the pot. Sauté until mushrooms release their moisture and start to brown, about 5-6 minutes.
- Sprinkle flour over the mushroom mixture and stir well to combine, cooking for 1-2 minutes to eliminate raw flour taste.
- Gradually whisk in chicken broth, ensuring no lumps form. Add dried thyme, then bring the mixture to a gentle boil.
- Reduce heat and simmer for 10 minutes, allowing the soup to thicken slightly.
- Stir in the shredded rotisserie chicken and milk or cream. Heat gently until warmed through, about 5 minutes. Do not boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra richness, substitute half-and-half for the milk, or add a splash of white wine when sautéing the mushrooms.