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Creamy Rotisserie Chicken Mushroom Soup with tender shredded chicken sliced mushrooms carrots celery and herbs in a velvety broth served in white bowls with crusty bread

Creamy Rotisserie Chicken Mushroom Soup

A rich and comforting soup made with shredded rotisserie chicken, golden cremini mushrooms, and a creamy herb broth. Ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 16 oz cremini or baby bella mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce
  • 2 tbsp chopped fresh parsley for finishing

Equipment

  • Large Pot
  • Wooden spoon
  • Ladle

Method
 

  1. Cook the onion and garlic in butter and oil until softened.
  2. Brown the mushrooms until golden, then stir in the flour.
  3. Add broth, herbs, and soy sauce, then simmer for 10 minutes.
  4. Stir in the cream and shredded chicken, then simmer gently until thickened.
  5. Finish with parsley and serve hot.

Notes

  • Cook mushrooms until golden before adding flour.
  • Add cream off a full boil to prevent separation.
  • Add a splash of broth when reheating leftovers.
  • Best eaten within 3 days, does not freeze well.