Creamy Rotisserie Chicken Mushroom Soup (Printable)

Rich, velvety soup with tender chicken and earthy mushrooms ready in 40 minutes.

# What You Need:

→ Poultry

01 - 2 cups shredded rotisserie chicken meat, skin and bones removed

→ Vegetables

02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 10 oz cremini or white mushrooms, sliced
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 1/2 cup whole milk

→ Thickeners & Seasonings

11 - 2 tablespoons all-purpose flour
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried parsley
14 - 1/4 teaspoon ground black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon ground nutmeg

→ Garnish

17 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
02 - Add minced garlic and sliced mushrooms to the pot. Cook for another 5 to 6 minutes, stirring occasionally, until mushrooms are tender and most of their liquid has evaporated.
03 - Sprinkle flour evenly over the vegetables. Stir constantly for 1 to 2 minutes to cook off the raw flour flavor and create a roux base.
04 - Gradually pour in chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
05 - Stir in thyme, dried parsley, salt, black pepper, and nutmeg. Simmer for 8 to 10 minutes, partially covered, to allow flavors to meld.
06 - Add shredded rotisserie chicken to the pot. Pour in heavy cream and whole milk. Heat gently for 5 to 6 minutes until warmed through and slightly thickened. Do not let the soup come to a boil.
07 - Taste the soup and adjust salt or pepper as needed. Ladle hot soup into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It turns a store bought chicken into something that tastes like it simmered all day
  • The mushrooms create this incredible earthy depth that makes people ask whats in it
  • Ready in under an hour but tastes like you fussed over it for twice that long
02 -
  • Never let the soup boil once you have added the dairy or it may separate and turn grainy
  • The flour step is worth the extra minute, otherwise your soup will be thin and disappointing
  • Letting the mushrooms cook down properly prevents them from releasing too much liquid later and watering down your cream base
03 -
  • Pick a rotisserie chicken that looks well seasoned, as those spices will become part of your soup base
  • If you have time, make it a day ahead because the flavors deepen and meld together overnight

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