Description
An elegant bowl of Rotisserie Chicken Mushroom Soup that combines earthy mushrooms, tender rotisserie chicken, and a whisper of cream for a sophisticated comfort dish.
Ingredients
Scale
- 3 cups shredded rotisserie chicken, warm
- 12 oz mixed mushrooms (cremini, shiitake, or button), sliced
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced small
- 2 celery stalks, diced
- 3 tbsp unsalted butter, room temperature
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken stock, hot
- 1 cup whole milk or light cream
- 1/4 cup dry white wine (optional), room temperature
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp fresh thyme leaves, finely chopped
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped flat-leaf parsley, fresh
- 1 tbsp chives, thinly sliced
- Zest of 1/2 lemon (optional)
- Crusty bread or shaved Parmesan for serving
Instructions
- Prepare the mushrooms and aromatics: Wipe or brush mushrooms and slice them uniformly. Warm the shredded rotisserie chicken and set aside.
- Brown the mushrooms: In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add mushrooms in a single layer and sear without stirring for 3–4 minutes until deeply golden.
- Sweat the aromatics: Reduce heat, add remaining butter and olive oil, then add onion, carrot, and celery. Cook until translucent, about 6–8 minutes. Add garlic and thyme for the last minute.
- Deglaze and build the roux: Pour in white wine if using, then sprinkle the flour over the vegetables, cooking for 1–2 minutes until fragrant.
- Add stock and simmer: Slowly whisk in hot chicken stock, breaking up any lumps, and add bay leaf. Simmer gently for 12–15 minutes.
- Finish with cream and chicken: Lower heat, stir in milk or cream, add shredded chicken, and warm through for 4–5 minutes; do not boil. Season with salt and pepper.
- Adjust and plate: Remove bay leaf and stir in lemon zest if using. Check seasoning and texture, adjust as needed.
Notes
For a silkier mouthfeel, strain half the soup through a fine mesh and stir back in. Use warm ingredients to prevent cooling the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg