Creamy Rotisserie Chicken Mushroom Soup for Cozy Nights

Enjoy a heartwarming bowl of Creamy Rotisserie Chicken Mushroom Soup, ready in just 30 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Chicken Stock Low-sodium preferred.
1 cup Half and Half Can substitute with whole milk.
1 lb Rotisserie Chicken Shredded.
2 tablespoons Olive Oil Can be replaced with vegetable oil.
2 tablespoons Unsalted Butter Use margarine or ghee for dairy-free.
8 oz Cremini Mushrooms Sliced.
1 medium Onion Diced.
2 medium Carrots Diced.
1 stalk Celery Chopped.
3 cloves Garlic Minced.
1 teaspoon Dried Thyme Using fresh thyme is acceptable.
2 teaspoons Kosher Salt Adjust to taste.
1 teaspoon Freshly Ground Black Pepper Adjust to taste.
1/4 cup All-Purpose Flour Use cornstarch for gluten-free.

For Garnish

1/4 cup Fresh Parsley Chopped.

Equipment

large stockpot

Method

Step-by-Step Instructions

Season and shred the chicken, then set it aside.
Heat olive oil in a stockpot and warm the shredded chicken for 2-3 minutes, then remove and set aside.
Sauté butter, mushrooms, onion, carrots, and celery for 3-4 minutes until softened.
Add garlic and thyme, cooking for an additional minute.
Whisk in flour to form a roux and cook for 1 minute.
Slowly pour in chicken stock, add bay leaf, and return chicken to pot; simmer for 4-5 minutes.
Stir in half and half, heat through for 2-3 minutes without boiling.
Serve hot, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1800IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Use high-quality chicken stock for best flavor. Remove bay leaf before serving.

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