Easy Rotisserie Chicken Mushroom Soup
A creamy, comforting soup made with rotisserie chicken and mushrooms, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 8 oz fresh mushrooms, sliced
- 2.5 cups rotisserie chicken, shredded (about 1 chicken)
- 4 cups chicken broth
- 1 cup half and half
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preparation
- Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and foamy, add the chopped onion.
- Cook the onion for about 5 minutes until soft and translucent, stirring occasionally.
- Add minced garlic and dried thyme, and cook for an additional 1 minute.
- Add sliced mushrooms and stir into the onion mixture. Cook for 8–10 minutes until the mushrooms are browned and most of their liquid has evaporated.
- Sprinkle flour over the mushroom mixture and stir well, cooking for about 1 minute.
- Slowly pour in chicken broth while stirring to create a silky base. Bring to a gentle simmer and cook for about 10 minutes.
- Stir in shredded rotisserie chicken and half and half. Cook over low heat for about 5 minutes, ensuring it doesn’t boil.
- Taste and season with salt and black pepper as needed. Stir in fresh parsley just before serving.
Notes
Let soup cool before refrigerating for 3–4 days or freeze before adding half and half. To reheat, warm gently on the stove.