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Rotisserie Chicken and Mushroom Soup Recipe

★★★★★

4.9 from 149 reviews
  • Author: Naomi
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat

Description

This Rotisserie Chicken Mushroom Soup is a warm, comforting bowl of rich, savory goodness made effortlessly with leftover rotisserie chicken and fresh mushrooms. It offers a velvety, earthy flavor thanks to sautéed mushrooms and a subtle creamy texture from half and half, without being heavy. Perfect for chilly days, this soup simmers gently on the stovetop, making it ideal for busy weeknights or using up leftovers with a wholesome, crowd-pleasing taste.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 8 oz fresh mushrooms, sliced

Main Ingredients

  • 1 rotisserie chicken, shredded (about 2 ½ cups)
  • 4 cups chicken broth
  • 1 cup half and half

Thickener and Seasoning

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Start with the aromatics: Heat olive oil and butter in a large soup pot over medium heat. Once the butter melts and starts to sizzle slightly, add the chopped onion. Cook until soft and translucent, about 5 minutes. Add the minced garlic and dried thyme, stirring for another minute until fragrant.
  2. Add the mushrooms: Add sliced mushrooms to the pot, cooking them down until golden brown and most of their liquid has evaporated, approximately 8-10 minutes. This step builds deep, earthy flavor in the soup.
  3. Stir in flour for a light thickener: Sprinkle the all-purpose flour over the mushroom mixture, stirring thoroughly to coat evenly. Cook for about 1 minute to remove any raw flour taste, which helps create a subtle creaminess.
  4. Pour in the broth and simmer: Gradually add the chicken broth while stirring to ensure the flour blends smoothly. Bring the soup to a gentle simmer and let it bubble for roughly 10 minutes to thicken and develop flavors.
  5. Add chicken and half and half: Stir in the shredded rotisserie chicken followed by the half and half. Warm the soup over low heat for about 5 minutes, avoiding boiling to prevent the dairy from curdling.
  6. Season and finish: Taste and season the soup with salt and black pepper as desired. For a fresh touch and color, stir in chopped fresh parsley just before serving.

Notes

  • This soup is very adaptable; you can add other vegetables like spinach, kale, or carrots to increase the vegetable content.
  • Leftover turkey can be substituted for chicken, especially during holidays.
  • To keep the soup creamy without curdling, warm it on low heat after adding the half and half and do not boil.
  • The soup freezes well in airtight containers for convenient future meals.
  • Use fresh mushrooms for the best flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: rotisserie chicken soup, mushroom soup, comfort food, easy dinner, creamy chicken soup, leftover chicken recipe, weeknight soup, hearty soup

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Find it online: https://naomifletcher.com/rotisserie-chicken-and-mushroom-soup-recipe/