Rotisserie Chicken Mushroom Soup

Why You’ll Love This Recipe

• Quick and Easy: Utilizing rotisserie chicken significantly reduces preparation time, making this soup ready in under an hour.
• Rich and Flavorful: The combination of sautéed mushrooms, aromatic herbs, and creamy broth creates a depth of flavor that’s both satisfying and comforting.
• Versatile: This soup can be customized with various vegetables or herbs to suit your taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup heavy cream or half-and-half
• 2 cups shredded rotisserie chicken
• 1 cup chopped spinach or kale (optional)
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Directions

1. Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and sauté for an additional 30 seconds.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Create the Base: Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
4. Season the Soup: Add the dried thyme and rosemary to the pot. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add Chicken and Greens: Stir in the shredded rotisserie chicken and optional chopped spinach or kale. Simmer for 5 minutes until the chicken is heated through and the greens are tender.
6. Finish with Cream: Reduce the heat to low and stir in the heavy cream or half-and-half. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve warm with crusty bread or crackers.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Dairy-Free Option: Substitute the heavy cream with coconut milk or omit it for a lighter broth.
• Herb Swap: Use fresh herbs like parsley or tarragon instead of dried thyme and rosemary.
• Vegetable Boost: Add diced carrots, celery, or zucchini for extra texture and nutrition.
• Spicy Twist: Add a pinch of red pepper flakes for a hint of heat.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: This soup freezes well, but leave out the cream until reheating to maintain the texture.
• Reheating: Reheat gently on the stove over low heat, stirring occasionally.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, cook and shred chicken breasts or thighs beforehand, or simmer raw chicken in the soup until fully cooked.

What mushrooms work best?

Button mushrooms are classic, but cremini or shiitake mushrooms provide deeper flavor.

Can I make this soup gluten-free?

Substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.

How do I prevent the soup from being too thick?

Adjust the amount of flour used or add more chicken broth to reach your desired consistency.

Can I add other vegetables?

Yes, feel free to add vegetables like carrots, celery, or zucchini for added nutrition and texture.

How can I make the soup spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to taste.

Can I use a slow cooker for this recipe?

Yes, sauté the aromatics and mushrooms first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the cream and chicken at the end, cooking for an additional 30 minutes.

Is this soup suitable for meal prep?

Yes, this soup stores well and can be made ahead for easy meals throughout the week.

Can I make this soup vegetarian?

Yes, use vegetable broth and omit the chicken for a vegetarian version.

How can I make the soup richer?

Add more heavy cream or a dollop of sour cream when serving for added richness.

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