- Slice the mushrooms and dice the onions, carrots, celery, and garlic. Prepping all ingredients beforehand will make the cooking process smoother.
2. Sauté the Aromatics
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn.
3. Cook the Mushrooms
- Add the sliced mushrooms to the pot and sauté for 5-7 minutes, or until they release their liquid and start to brown slightly.
- Sprinkle the dried thyme, oregano, black pepper, and a pinch of salt over the mushrooms and vegetables. Stir to coat them in the seasoning.
4. Make the Roux
- Push the vegetables to one side of the pot and melt the butter in the cleared space.
- Sprinkle the flour over the melted butter and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
5. Add the Broth
- Gradually pour in the chicken stock while stirring to ensure the roux dissolves evenly into the liquid.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld and the soup to thicken slightly.
6. Add the Chicken
- Stir in the shredded rotisserie chicken and let it heat through for 5-7 minutes.
- If you prefer a creamy soup, stir in the heavy cream or milk at this stage and simmer gently for another 5 minutes. Avoid boiling to prevent curdling.
7. Adjust the Seasoning
- Taste the soup and adjust the seasoning with more salt or pepper if needed.
- For extra depth of flavor, you can add a splash of soy sauce or a squeeze of lemon juice.
8. Serve and Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
- Serve with crusty bread, crackers, or even a side of rice for a complete meal.
Tips for Success
- Choosing Mushrooms: Cremini mushrooms offer a deeper flavor, but white button mushrooms or a mix of wild mushrooms like shiitake or oyster can add variety.
- Stock Choice: A high-quality chicken stock is crucial for a rich, flavorful soup. Homemade or low-sodium store-bought options work best.
- Optional Add-Ins: For added heartiness, toss in cooked rice, pasta, or barley during the final stages of cooking.
- Storing Leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the creamy texture.
Why Rotisserie Chicken Mushroom Soup?
This soup is the perfect way to make use of leftover rotisserie chicken, turning it into a comforting and satisfying meal. The combination of tender chicken, meaty mushrooms, and creamy broth creates a well-rounded flavor profile that’s both hearty and elegant. It’s quick to prepare yet tastes like it simmered all day, making it ideal for busy weeknights or a comforting weekend meal.
Enjoy a bowl of Rotisserie Chicken Mushroom Soup with your favorite side and savor the warmth and richness of this delightful dish!
