Quick Creamy Rotisserie Chicken Mushroom Soup
Make this hearty, savory soup using pre-cooked rotisserie chicken for a fast, comforting weeknight meal. It features earthy mushrooms in a simple, creamy base.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken meat
- 1 cup half-and-half or heavy cream
- 1/2 cup frozen peas
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6 to 8 minutes.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, thyme, and rosemary, cooking for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux for thickening.
- Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the soup slightly thickens, about 5 minutes.
- Stir in the shredded rotisserie chicken and frozen peas. Continue to simmer until the chicken is heated through, about 3 minutes.
- Reduce the heat to low. Stir in the half-and-half or heavy cream. Heat gently until the soup is warmed through; do not let it boil after adding the cream.
- Taste the soup and season generously with salt and pepper.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a richer flavor, use the skin and bones from the rotisserie chicken to simmer with the broth for 20 minutes before starting the recipe, then strain the broth.
- If you prefer a thicker soup, use 1/2 cup of heavy cream instead of half-and-half.
- You can substitute frozen mixed vegetables for the peas if desired.
- This soup freezes well if you skip the cream; add the cream after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 32
- Cholesterol: 95