Description
This creamy rotisserie chicken mushroom soup is a comforting and hearty dish perfect for any day. Combining tender shredded chicken, sautéed mushrooms, and a rich cream base, this recipe offers a deliciously warm meal that’s easy to prepare and deeply satisfying.
Ingredients
Scale
Chicken and Broth
- 1 rotisserie chicken, shredded
- 4 cups chicken broth
Vegetables and Aromatics
- 8 oz mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
Dairy and Fats
- 2 cups heavy cream
- 2 tbsp butter
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat to create a flavorful base for the soup.
- Sauté aromatics: Add the diced onion and minced garlic to the pot, cooking them until fragrant and translucent, which helps build the soup’s flavor.
- Cook mushrooms: Add the sliced mushrooms and sauté until they become tender and release their natural juices.
- Add broth and simmer: Pour in the chicken broth, then bring the mixture to a simmer to meld the flavors together.
- Add chicken: Stir in the shredded rotisserie chicken and allow it to simmer for 10 minutes, heating the chicken through and infusing the soup.
- Incorporate cream: Slowly pour in the heavy cream while stirring constantly to ensure a smooth, creamy texture without curdling.
- Season the soup: Add salt and freshly ground pepper to taste, adjusting the seasoning to your preference.
- Final simmer: Let the soup simmer an additional 10 minutes to fully marry the flavors and thicken slightly before serving.
Notes
- Use a rotisserie chicken for convenience and richer flavor, but leftover cooked chicken works well too.
- You can substitute heavy cream with half-and-half for a lighter version, though it will be less creamy.
- If you prefer a thicker soup, stir in a slurry made with cornstarch and water before adding the cream.
- Fresh thyme or parsley can be added for extra herbal notes.
- For a gluten-free recipe, ensure the chicken broth is gluten-free.
