Description
This Rotisserie Chicken Mushroom Soup is a comforting and hearty soup perfect for chilly days. With tender chicken, flavorful mushrooms, and aromatic herbs, this soup is sure to warm you up from the inside out.
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
- 1 cup whole milk or half-and-half
- 2 cups shredded rotisserie chicken, skin removed
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil: In a large soup pot over medium heat. Add diced onion and cook until softened.
- Add garlic: Stir in garlic and cook for 30 seconds.
- Cook vegetables: Add mushrooms, carrots, and celery. Cook until softened.
- Season: Add thyme, rosemary, salt, and pepper.
- Add broth: Pour in chicken broth and simmer.
- Make roux: In a saucepan, melt butter, whisk in flour to make a roux.
- Thicken soup: Whisk in milk until smooth, then add to the soup.
- Add chicken: Stir in shredded chicken and simmer.
- Adjust seasoning: Taste and adjust seasoning. Serve with fresh parsley.
Notes
- You can use leftover roasted chicken instead of rotisserie.
- Add spinach for extra greens.
- For a dairy-free version, use 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
