Creamy Rotisserie Chicken Mushroom Soup (Printable Version)

Rich, velvety soup with tender rotisserie chicken and earthy mushrooms—ready in 40 minutes for a comforting, protein-packed meal.

# 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 or gluten-free 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

# Directions:

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. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

# Top Tips:

01 -
  • Using a store bought rotisserie chicken means you skip the longest part of soup making while still getting incredible depth of flavor
  • The mushrooms cook down into something almost meaty giving this soup a hearty texture without needing hours of simmering
02 -
  • Never let the soup come to a rolling boil once you have added the cream or it will separate and become grainy
  • The flour coating step is non negotiable if you want a smooth creamy soup without any lumps
03 -
  • If you have time let the vegetables caramelize a bit longer than the recipe says that browned fond on the bottom of the pot is pure flavor
  • Grate a little extra nutmeg fresh right before serving if you really want to impress people with your soup making skills

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