Easy Rotisserie Chicken Mushroom Soup
A quick and comforting soup made with rotisserie chicken, fresh mushrooms, and aromatic herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 8 oz fresh mushrooms, sliced
- 1 rotisserie chicken, shredded (about 2½ cups)
- 4 cups chicken broth
- 1 cup half and half
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté the aromatic ingredients: In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and thyme and cook for another minute until fragrant.
- Brown the mushrooms: Add the sliced mushrooms to the pot. Cook for 8–10 minutes until they are browned and most of their liquid has evaporated.
- Incorporate flour: Sprinkle the flour over the mushroom mixture. Stir well and cook for 1 minute to eliminate any raw flour taste.
- Add the broth: Slowly pour in the chicken broth while stirring continuously. Bring the mixture to a gentle simmer and let it cook for about 10 minutes.
- Blend in chicken and cream: Stir in the shredded chicken and half and half. Heat gently for about 5 minutes, making sure not to let it boil.
- Season and serve: Season with salt and black pepper to taste. If desired, add the chopped parsley just before serving. Enjoy warm!
Notes
For a creamier texture, opt for full-fat half and half. Add cooked noodles for a heartier meal.