Name: Easy Rotisserie Chicken Mushroom Soup That Heals in 30 Minutes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups cooked rotisserie chicken, shredded (skin removed, boneless); 8 ounces mushrooms, sliced (white button or cremini); 1 medium onion, finely diced (about 1 cup); 2 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup whole milk or cream; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; Salt to taste; Freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (optional, for garnish)

Easy Rotisserie Chicken Mushroom Soup That Heals in 30 Minutes

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Easy Rotisserie Chicken Mushroom Soup offers a warm healing meal ready in 30 minutes to soothe your body and lift your spirits

Author: molly
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Cuisine: American

Ingredients

Scale

3 cups cooked rotisserie chicken, shredded (skin removed, boneless)

8 ounces mushrooms, sliced (white button or cremini)

1 medium onion, finely diced (about 1 cup)

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup whole milk or cream

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon dried thyme

Salt to taste

Freshly ground black pepper to taste

2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

Melt the butter in a large pot over medium heat. Add the diced onions and cook gently for about 5 minutes until soft and translucent but not browned.

Add the sliced mushrooms and stir frequently. Cook for 6 to 8 minutes until mushrooms release juices and shrink.

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Sprinkle the flour over the cooked vegetables and stir well. Continue stirring for about 2 minutes to remove the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the dried thyme.

Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes.

Pour in the milk or cream, stirring continuously. Heat through but do not boil after adding milk to avoid curdling.

Stir in the shredded rotisserie chicken and let warm for 3 to 5 minutes.

Season with salt and freshly ground black pepper to taste. Sprinkle fresh parsley on top before serving, if desired.

Notes

A cozy and easy-to-make soup combining shredded rotisserie chicken and earthy mushrooms for a rich, comforting flavor that’s ready fast.

Find it online: https://mekara.info/easy-rotisserie-chicken-mushroom-soup-30-minutes/