Rotisserie Chicken Mushroom Soup
A creamy, comforting soup featuring shredded rotisserie chicken and sautéed mushrooms in a rich broth thickened with a touch of flour.
Ingredients
Vegetables & Aromatics
- 2 tbsp unsalted butter
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 8 oz button mushrooms sliced
- 1 tsp dried thyme
Liquids & Chicken
- 0.25 cup all-purpose flour
- 6 cups chicken broth
- 2 cups rotisserie chicken shredded
- 1 cup half-and-half
- Salt and pepper to taste
- Parsley for garnish, chopped
Instructions
Vegetables & Aromatics
- Melt unsalted butter in a large pot over medium heat until foaming, then add diced onion and celery. Cook for about 5 minutes until translucent and gently sizzling.2 tbsp unsalted butter, 1 onion, 2 stalks celery
- Stir in minced garlic and sliced mushrooms, sautéing for 5–7 minutes until the mushrooms release their liquid and it evaporates, with a glossy finish.2 cloves garlic, 8 oz button mushrooms
- Sprinkle flour and dried thyme over the vegetables, stirring constantly for 1–2 minutes until the mixture gives off a nutty aroma.1 tsp dried thyme
Liquids & Chicken
- Gradually whisk in chicken broth, bring to a simmer, and cook for 5 minutes until the liquid thickens and soft bubbles form at the edges.0.25 cup all-purpose flour
- Add shredded rotisserie chicken and half-and-half, heating through for 3–5 minutes until the soup looks creamy and smooth.6 cups chicken broth, 2 cups rotisserie chicken
- Season with salt and pepper to taste and serve garnished with chopped parsley.
Notes
Cool leftovers within 2 hours and store in airtight containers in the refrigerator for up to 3 days.
Freeze portions for up to 2 months; thaw overnight in the refrigerator and reheat gently over low heat (160°F internal) to prevent separation.