Creamy Rotisserie Chicken Mushroom (Printable Version)
Rich soup with shredded chicken and mushrooms in velvety cream base.
# What You'll 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
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
# Method:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened.
02 - Add garlic and mushrooms; cook for another 5–6 minutes, stirring occasionally, until mushrooms are tender and most liquid has evaporated.
03 - Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to cook off the raw flavor.
04 - Gradually add chicken broth while stirring, ensuring no lumps. Bring to a gentle simmer.
05 - Stir in thyme, dried parsley, salt, pepper, and nutmeg. Simmer for 8–10 minutes, partially covered.
06 - Add shredded rotisserie chicken. Stir in heavy cream and milk. Heat gently (do not boil) for 5–6 minutes until warmed through and slightly thickened.
07 - Taste and adjust salt or pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
# Chef's Tips:
01 -
- It transforms a store bought rotisserie chicken into something that tastes like it simmered all day
- The velvety cream base feels fancy without requiring any fancy techniques
02 -
- Never let the soup boil after adding the cream or it might separate and ruin that silky texture
- The flour needs a full minute of cooking to avoid an unpleasant raw taste in the finished soup
03 -
- Pat the mushrooms dry before cooking so they brown rather than steam
- Let the soup rest off the heat for ten minutes before serving the flavors really come together