Description
How to make creamy Rotisserie Chicken Mushroom Soup with tender chicken and savory mushrooms that’s ready in under 30 minutes for a comforting meal.
Ingredients
Scale
- Soup Base & Main Components:
- 3 cups shredded rotisserie chicken (from 1 whole rotisserie chicken)
- 1 lb cremini mushrooms, sliced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Aromatics & Flavor Builders:
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup dry sherry (e.g., Fino or Amontillado)
- Seasonings:
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon dried thyme
- Finishing Touches & Garnish:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, for serving (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes. This starts building a rich flavor foundation for your Rotisserie Chicken Mushroom Soup.
- Brown Mushrooms: Stir in the sliced cremini mushrooms and minced garlic. Continue cooking for about 5-7 minutes, until the mushrooms release their liquid and begin to brown beautifully. This adds depth and umami to the soup.
- Create Roux: Pour in the dry sherry, scraping up any delicious browned bits from the bottom of the pot. Cook until nearly evaporated, then sprinkle in the flour. Stir constantly for 1 minute to cook the flour, forming a smooth roux.
- Simmer Soup: Gradually whisk in the chicken broth until the soup is smooth and lump-free. Bring to a gentle simmer, then stir in dried thyme, salt, and pepper. Let it cook for 10 minutes, allowing flavors to deepen.
- Enrich & Thicken: Add the shredded rotisserie chicken and heavy cream to the simmering Rotisserie Chicken Mushroom Soup. Continue to cook gently for another 5-7 minutes, until heated through and reaching your desired creamy consistency.
- Garnish & Serve: Ladle your comforting Rotisserie Chicken Mushroom Soup into bowls. Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Enjoy this satisfying weeknight meal!
Notes
Gradually whisk broth into the flour and butter mixture to ensure a smooth, lump-free soup base.
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding a splash of broth if needed.
If dry sherry is unavailable, substitute with an equal amount of dry white wine or additional chicken broth for flavor.
Serve hot with warm, crusty bread or a grilled cheese sandwich for a comforting and satisfying meal.
Do not rush browning the mushrooms; this step is crucial for developing deep, savory umami flavor in the soup.
**Allergy Information:** Dairy, Gluten