Description
A comforting and hearty meal that brings warmth to busy weeknights. Utilizing pre-cooked rotisserie chicken and fresh cremini mushrooms, this soup achieves a deep, gourmet flavor in under thirty minutes. It is a creamy, one-pot wonder that perfectly balances convenience with homemade quality, making it an ideal choice for families looking for a nutritious dinner without the hassle of long simmering times.
Ingredients
1 tbsp Olive Oil
1 tbsp Butter
1 medium Onion, diced
2 cloves Garlic, minced
1 tsp Dried Thyme
8 oz Mushrooms, sliced
2.5 cups Rotisserie Chicken, shredded
4 cups Chicken Broth
1 cup Half and Half
2 tbsp All-Purpose Flour
1 tsp Salt
0.5 tsp Black Pepper
1 tbsp Fresh Parsley, for garnish
Instructions
Heat olive oil and butter in a large heavy-bottomed pot over medium heat.
Add the onion and mushrooms to the pot and sauté until mushrooms are browned and onions are translucent, about 5-7 minutes.
Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while whisking constantly to prevent lumps.
Add the shredded rotisserie chicken and bring the soup to a gentle simmer.
Let the soup cook for 5-8 minutes until slightly thickened.
Stir in the half and half and season with salt and pepper.
Simmer for another 2-3 minutes until heated through.
Remove from heat and garnish with fresh parsley before serving.
Notes
Substitute heavy cream for half and half for a thicker, richer texture. If you are gluten-sensitive, use a gluten-free all-purpose flour blend. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American