Description
A cozy, creamy soup that tastes like it simmered all day, made easy with rotisserie chicken and fresh mushrooms.
Ingredients
Main Ingredients
- 3 cups Rotisserie chicken, shredded (About 3 cups packed)
- 2 tablespoons Olive oil or butter
- 16 ounces Mushrooms, sliced thin (Use cremini, button, shiitake or a mix)
- 1 Medium onion, diced
- 2 ribs Celery, diced
- 1 large Carrot, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth (Quality matters!)
- 1 cup Heavy cream or half and half (For a lighter feel, use half and half)
- 2 tablespoons All purpose flour (For thickening)
- 1 teaspoon Fresh thyme, chopped
- 1 Bay leaf
- Salt and black pepper, to taste
- Fresh parsley or chives, for finishing
- 1-2 teaspoons Lemon juice (To brighten)
Optional Add-Ins
- A splash of dry sherry
- A pinch of nutmeg (Adds warmth)
- A handful of peas (For extra nutrition)
Instructions
Preparation
- Start by shredding the rotisserie chicken. Pull off the skin, remove meat from bones and shred into bite-sized pieces.
- If time allows, simmer the bones with water, onion ends, and bay leaf to create a flavorful broth.
Cooking
- In a large soup pot, heat olive oil or butter over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook until soft and fragrant, about 6-8 minutes.
- Stir in the mushrooms and cook until they release their juices, about another 6-8 minutes, letting them get a little color.
- Add the minced garlic and thyme, cooking for 30 seconds until fragrant.
- Sprinkle the flour and stir for 1 minute to remove the raw taste.
- Gradually pour in the chicken broth while constantly stirring to avoid lumps, then add the bay leaf and bring to a gentle simmer.
- Add the shredded chicken and let simmer for 10 minutes to meld flavors.
- Stir in the cream carefully without allowing it to boil.
- Taste and season with additional salt and pepper as necessary, then finish with lemon juice and parsley.
Notes
For gluten-free, replace flour with cornstarch. For dairy-free, substitute heavy cream with coconut milk or cashew cream. Store leftovers in airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American