Description
Rotisserie Chicken Mushroom Soup: A comforting and crowd-pleasing recipe with tender chicken, hearty mushrooms, and velvety broth.
Ingredients
Scale
- 1 store-bought rotisserie chicken (approximately 2–3 cups shredded meat)
- 1 pound (450g) mixed mushrooms (cremini, white button, shiitake, or oyster)
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) butter, divided
- 1 large onion, finely diced (about 1½ cups)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¼ cup (30g) all-purpose flour
- 6 cups (1.4L) chicken stock, preferably low-sodium
- 1 cup (240ml) heavy cream
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Step 1: Prepare the Chicken and Vegetables Remove all meat from the rotisserie chicken, discarding skin and bones (or reserve bones for stock). Shred the chicken into bite-sized pieces and set aside. Clean mushrooms with a damp paper towel, then slice them ¼-inch thick. Dice onions, carrots, and celery into uniform small pieces to ensure even cooking.
- Step 2: Sauté the Mushrooms Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Stir and continue cooking until golden and their moisture has evaporated, about 5-7 minutes total. Season lightly with salt and pepper, then transfer to a plate.
- Step 3: Build the Flavor Base In the same pot, heat remaining oil and butter over medium heat. Add onions, carrots, and celery, cooking until vegetables soften, about 5-7 minutes. Add garlic and thyme, cooking for another 30 seconds until fragrant. Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to eliminate raw flour taste.
- Step 4: Create the Soup Base Gradually pour in chicken stock while whisking constantly to prevent lumps. Add bay leaves and bring mixture to a gentle simmer. Cook for 15 minutes or until vegetables are tender and soup begins to thicken slightly.
- Step 5: Finish the Soup Return the sautéed mushrooms to the pot along with the shredded rotisserie chicken. Simmer for 5 minutes to warm the chicken through. Remove bay leaves, then stir in the heavy cream. Heat through without boiling (to prevent curdling). Taste and adjust seasoning, remembering the rotisserie chicken likely adds significant salt. Remove from heat and stir in half the parsley.
- Step 6: Serve Ladle your Rotisserie Chicken Mushroom Soup into warmed bowls. Garnish with remaining parsley and a crack of fresh black pepper. Serve immediately with crusty bread for a complete meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 100mg