Rotisserie Chicken Mushroom Soup

Here’s a cozy and easy Rotisserie Chicken Mushroom Soup recipe for you! It’s great for using up leftover rotisserie chicken and turns out rich and comforting.

Rotisserie Chicken Mushroom Soup

Ingredients:

• 2 tbsp butter (or olive oil)

• 1 small onion, diced

• 2-3 cloves garlic, minced

• 8 oz mushrooms, sliced (white button, cremini, or mixed)

• 3 cups cooked rotisserie chicken, shredded

• 4 cups chicken broth (preferably low sodium)

• 1 cup heavy cream or half-and-half (optional for creaminess)

• 2 tbsp all-purpose flour (optional, for thickening)

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• Salt and pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Sauté the aromatics and mushrooms:
   In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes.

2. Make a roux (optional for thicker soup):
   Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.

3. Add broth and chicken:
   Slowly pour in the chicken broth while stirring to avoid lumps. Add the shredded rotisserie chicken and thyme. Bring the soup to a gentle simmer. Let it cook for about 10-15 minutes to meld the flavors.

4. Add cream (optional):
   If you want a creamy soup, stir in the heavy cream or half-and-half. Heat through but do not boil.

5. Season:
   Taste the soup and add salt and pepper as needed.

6. Serve:
   Ladle into bowls and garnish with fresh parsley or chives.

Tips:

• You can add diced carrots and celery along with onions if you want more veggies.

• For a lighter version, skip the cream or use coconut milk for a dairy-free option.

• Serve with crusty bread or crackers for a satisfying meal.