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Creamy Rotisserie Chicken Mushroom Soup

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A quick and easy creamy soup combining tender rotisserie chicken, earthy mushrooms, and rich cream, perfect for cozy winter meals.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken (skin removed)
  • 8 ounces sliced cremini or white button mushrooms
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (optional, for sautéing mushrooms)

Instructions

  1. Remove skin from rotisserie chicken and shred about 3 cups of meat. Set aside.
  2. In a large stockpot or Dutch oven, melt 3 tablespoons unsalted butter over medium heat. Add finely chopped onion and cook for 4-5 minutes until translucent and soft, stirring occasionally.
  3. Stir in minced garlic and sliced mushrooms. Cook for 6-8 minutes until mushrooms release their moisture and start to brown.
  4. Sprinkle 1/4 cup all-purpose flour evenly over the mushroom mixture. Stir continuously with a wooden spoon or whisk for 2-3 minutes to cook off the raw flour taste.
  5. Slowly pour in 4 cups chicken broth while whisking constantly to avoid lumps. Bring soup to a gentle simmer and let thicken for about 5 minutes.
  6. Lower the heat and stir in 1 cup heavy cream and 1 teaspoon dried thyme. Season with salt and pepper to taste. Let simmer gently for 8-10 minutes to meld flavors and thicken further.
  7. Stir shredded rotisserie chicken into the soup. Heat through for 5 minutes until chicken is warmed but not overcooked.
  8. Taste and adjust salt or pepper as needed. If too thick, add a splash more broth or cream.
  9. Ladle soup into bowls, garnish with fresh chopped parsley, and serve warm.

Notes

Keep heat moderate after adding cream to prevent curdling. Stir frequently and add cream slowly. If soup thickens after cooling, stir in hot broth or water when reheating. For a lighter version, substitute heavy cream with half-and-half or coconut milk. Use gluten-free flour or cornstarch slurry for gluten-free adaptation. Sauté mushrooms slowly to develop flavor and avoid rubbery texture.

Nutrition

Keywords: creamy chicken mushroom soup, rotisserie chicken soup, easy winter soup, comfort food, mushroom soup, creamy soup recipe

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