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Creamy Rotisserie Chicken Mushroom Soup Delight

Creamy Rotisserie Chicken Mushroom
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This Creamy Rotisserie Chicken Mushroom Soup is a comforting hug in a bowl, perfect for busy weeknights. With tender chicken and earthy mushrooms in a velvety cream broth, it’s a quick and delicious meal that feels gourmet.

Ingredients

Scale
  • 1 rotisserie chicken, shredded
  • 8 oz cremini mushrooms, sliced
  • 1.5 cups heavy cream
  • 4 cups low-sodium chicken broth
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf (optional)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Worcestershire sauce (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. First things first, get everything ready. Carefully shred the rotisserie chicken, discarding the skin and bones. Aim for bite-sized pieces. Thinly slice your mushrooms. Dice the onion and celery, and mince the garlic.
  2. In a large pot or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the butter is melted and shimmering, add the diced onion and celery. Sauté them for about 5-7 minutes, stirring occasionally, until they soften and become translucent. Then, add the minced garlic and cook for another minute until fragrant.
  3. Increase the heat to medium-high. Add the sliced mushrooms to the pot. Cook the mushrooms, stirring occasionally, for about 5-8 minutes until they release their moisture and brown beautifully.
  4. Once the mushrooms are nicely browned, sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir well, cooking for 1-2 minutes, allowing the flour to cook out its raw taste.
  5. Gradually whisk in 4 cups of chicken broth, adding about a cup at a time. Whisk continuously as you add the broth to ensure there are no lumps. Bring the mixture to a gentle simmer, stirring frequently, until the soup begins to thicken slightly.
  6. Stir in the shredded rotisserie chicken along with 1 teaspoon of dried thyme and 1 bay leaf (if using). If you’re adding a dash of Worcestershire sauce for extra umami, now is the time to add it.
  7. Reduce the heat to low, cover the pot, and let the soup simmer gently for 10-15 minutes.
  8. Remove the bay leaf from the pot. Stir in 1.5 cups of heavy cream. Heat the soup gently for another 3-5 minutes, being careful not to bring it to a rolling boil.
  9. Taste the soup and adjust the seasonings as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

Notes

    Nutrition

    Find it online: https://keepityummy.com/creamy-rotisserie-chicken-mushroom/

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