Description
This creamy Rotisserie Chicken Mushroom Soup is a comforting and hearty dish perfect for a quick weeknight dinner. Using leftover rotisserie chicken, sautéed mushrooms, onions, and garlic, this soup is thickened with a rich roux and finished with half-and-half and fresh parsley for a velvety texture and fresh flavor.
Ingredients
Scale
Chicken
- 2 cups shredded rotisserie chicken
Vegetables & Aromatics
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons fresh parsley, chopped
Liquids & Dairy
- 4 cups chicken broth
- 1 cup half-and-half
Fats & Seasonings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Chicken: Remove skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces and set aside for later use.
- Sauté Onions: In a large pot over medium heat, heat the butter or olive oil. Add the chopped onion and cook for 4–5 minutes until the onions become softened and translucent.
- Cook Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pot. Sauté for 6–8 minutes until the mushrooms release their moisture and begin to brown, developing deep flavor.
- Create Roux: Sprinkle the all-purpose flour over the vegetables in the pot. Stir well to coat everything evenly and cook for an additional 1–2 minutes to cook out the raw flour taste.
- Add Broth and Simmer: Gradually pour in the chicken broth while continuously stirring to prevent lumps. Scrape the bottom of the pot to deglaze and bring the mixture to a simmer.
- Add Chicken and Simmer: Stir in the shredded rotisserie chicken. Let the soup simmer gently for 10–15 minutes so the flavors meld together beautifully.
- Finish with Half-and-Half: Reduce the heat and add the half-and-half to the soup. Warm it gently for 3–4 minutes, ensuring the soup does not come to a boil to prevent curdling.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Stir in the chopped fresh parsley for a bright, fresh finish. Serve the soup hot.
Notes
- For a richer flavor, use a combination of butter and olive oil for sautéing.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- If you want a thicker soup, increase the flour to 3 tablespoons or reduce the broth slightly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
