Description
Indulge in the incredible comfort of Rotisserie Chicken Mushroom Soup, a hearty and flavorful dish that warms you up from the inside out. This cozy soup is brimming with tender rotisserie chicken, earthy mushrooms, and wholesome vegetables in a creamy broth that’s perfect for chilly days.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups sliced cremini or white mushrooms
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 4 cups low-sodium chicken broth
For the Roux:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup whole milk or half-and-half
Additional:
- 2 cups shredded rotisserie chicken, skin removed
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until softened. Stir in garlic.
- Cook Vegetables: Add mushrooms, carrots, and celery. Cook until soft and mushrooms release moisture. Season with thyme, rosemary, salt, and pepper.
- Prepare Roux: In a saucepan, melt butter, whisk in flour to form a roux. Slowly whisk in milk until thickened.
- Combine Ingredients: Pour chicken broth into the pot. Add roux mixture and shredded chicken. Simmer until flavors meld.
- Finish and Serve: Adjust seasoning, add parsley, and serve hot.
Notes
- Feel free to use leftover roasted chicken in place of rotisserie chicken.
- For extra greens, add a handful of baby spinach near the end of cooking.
- To make this soup dairy-free, use a plant-based milk and olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
