Description
This Rotisserie Chicken Mushroom Soup delivers a warm, cozy comfort in every spoonful, combining tender shredded rotisserie chicken with hearty mushrooms and vegetables in a creamy, flavorful broth. Perfect for a nourishing main course, this easy-to-make stovetop soup is rich in taste and texture, offering the convenience of rotisserie chicken along with fresh herbs and lemon juice for a bright finish.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Liquids and Thickeners
- 2 tablespoons olive oil or butter
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup milk or half-and-half
- 1 tablespoon lemon juice
Protein
- 2 cups shredded rotisserie chicken (skin removed)
Garnish
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, chopped celery, and sliced carrots, sautéing for 4–5 minutes until the vegetables are softened and fragrant.
- Add Mushrooms and Aromatics: Stir in minced garlic, sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Cook for another 5–6 minutes until the mushrooms release their moisture and start to brown, developing a rich flavor base.
- Create Roux and Thicken: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 minute to cook out the raw flour taste, which will help thicken the soup.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 10–12 minutes, allowing the soup to thicken slightly.
- Incorporate Chicken and Dairy: Add the shredded rotisserie chicken and pour in the milk or half-and-half. Continue to simmer the soup for an additional 5–7 minutes until everything is warmed through and well combined.
- Finish and Serve: Stir in the tablespoon of lemon juice to brighten the flavors, adjust seasoning if needed, and ladle the soup into bowls. Garnish generously with fresh parsley before serving for a fresh, vibrant touch.
Notes
- You can use any cooked chicken you have on hand, but rotisserie chicken adds extra rich flavor and convenience.
- For a creamier texture, stir in 1/4 cup of heavy cream just before serving.
- This soup pairs wonderfully with crusty bread or a fresh side salad for a complete meal.
