Creamy Rotisserie Chicken Mushroom Soup (Printer-friendly)

Rich, velvety soup with tender rotisserie chicken and earthy mushrooms ready in 40 minutes.

# What You Need:

→ Poultry

01 - 2 cups shredded rotisserie chicken, skin and bones removed

→ Vegetables

02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 10 oz cremini or white mushrooms, sliced
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 1/2 cup whole milk

→ Thickeners & Seasonings

11 - 2 tablespoons all-purpose flour or gluten-free flour
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried parsley
14 - 1/4 teaspoon ground black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon ground nutmeg

→ Garnish

17 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened and fragrant.
02 - Add garlic and mushrooms; cook for 5 to 6 minutes, stirring occasionally, until mushrooms are tender and most liquid has evaporated.
03 - Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour flavor and create a roux base.
04 - Gradually pour in chicken broth while stirring continuously to prevent lumps. Bring to a gentle simmer, stirring occasionally.
05 - Stir in thyme, dried parsley, salt, pepper, and nutmeg. Simmer for 8 to 10 minutes, partially covered, to develop flavors.
06 - Add shredded rotisserie chicken. Stir in heavy cream and milk. Heat gently for 5 to 6 minutes until warmed through and slightly thickened; do not boil.
07 - Taste and adjust salt or pepper as needed. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The rotisserie chicken shortcut means deep flavor without hours of cooking
  • It comes together in under 45 minutes but tastes like it simmered all day
  • The velvety cream base makes everything feel like a gentle hug
02 -
  • Never let the cream boil or it might separate and ruin that gorgeous velvety texture
  • The flour needs to cook for at least a minute with the vegetables or you'll taste raw flour in the final soup
  • Mushrooms release a lot of liquid, so be patient during that step and let it evaporate for the best flavor concentration
03 -
  • Shred the chicken while the vegetables cook to save time and keep everything moving smoothly
  • Grate fresh nutmeg if you can—it's infinitely more aromatic than the pre-ground version

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