Description
A rich and comforting creamy rotisserie chicken mushroom soup made with tender shredded chicken, sautéed mushrooms, onions, and garlic in a savory chicken broth base, finished with heavy cream for a velvety texture. Perfect for a cozy meal that comes together easily using a pre-cooked rotisserie chicken.
Ingredients
Scale
Soup Ingredients
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Melt Butter: In a large pot, melt the butter over medium heat to prepare for sautéing the vegetables.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot, cooking until fragrant and the onions become translucent, which helps develop deep flavors.
- Cook Mushrooms: Add the sliced mushrooms and cook until they are tender and have released their moisture, enhancing the soup’s earthy richness.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer, creating the flavorful soup base.
- Add Chicken: Stir in the shredded rotisserie chicken and let it simmer for 10 minutes to allow the flavors to meld and the chicken to heat through.
- Add Cream: Slowly pour in the heavy cream while stirring constantly to create a smooth and creamy texture without curdling.
- Season: Add salt and pepper to taste, adjusting the seasoning according to your preference.
- Final Simmer: Let the soup simmer for an additional 10 minutes to fully meld all the flavors together before serving.
Notes
- Using a store-bought rotisserie chicken saves time and adds delicious flavor.
- For a lighter version, substitute the heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- Feel free to add fresh herbs like thyme or parsley for extra aroma and freshness.
- This soup freezes well; store in airtight containers for up to 3 months.
