Description
A warm and comforting soup made with rotisserie chicken, mushrooms, and a creamy broth. Perfect for an easy weeknight meal or cozy lunch!
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button, cremini, or your choice)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded rotisserie chicken
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- 2 tablespoons all-purpose flour (for thickening)
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley (for garnish)
- 1/2 cup grated Parmesan cheese (optional, for extra creaminess)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until softened (about 3-4 minutes). Stir in garlic and cook for another 30 seconds until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms and cook for about 5-7 minutes until they are soft and slightly browned.
- Thicken the Soup: Sprinkle flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in milk to create a thick base.
- Add the Broth and Chicken: Pour in the chicken broth, stirring well. Add shredded rotisserie chicken, thyme, oregano, salt, pepper, and smoked paprika. Bring to a gentle simmer.
- Make It Creamy: Reduce heat to low and stir in the heavy cream. Let the soup simmer for another 5-10 minutes to blend flavors.
- Final Touches: Stir in Parmesan cheese (if using) and mix well. Adjust seasoning if needed.
- Serve and Enjoy: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.
Notes
- For a lighter version, use whole milk instead of heavy cream.
- Swap flour with cornstarch (mixed with cold water) for a gluten-free version.
- Add extra veggies like carrots or spinach for more nutrition.