Rotisserie Chicken Mushroom Soup Recipe

Introduction
Rotisserie Chicken Mushroom Soup is a hearty and creamy dish that combines the deep, savory flavor of rotisserie chicken with the earthy richness of mushrooms. Perfect for a cozy night in, this soup is not only delicious but also a great way to use leftover rotisserie chicken. With its simple ingredients and quick preparation, this recipe will become a staple in your kitchen. Serve it with crusty bread for a comforting, restaurant-quality meal at home.

Ingredients

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 3 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 2 cups shredded rotisserie chicken (skin removed)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

Optional Garnishes:

• Fresh parsley, chopped
• Crusty bread or garlic toast
• Grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones.
2. Slice mushrooms and dice onion.

Step 2: Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat.
2. Add diced onion and sauté for 3-4 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.

Step 3: Create the Roux

1. Sprinkle the flour over the mushroom mixture and stir well to coat.
2. Cook for 1-2 minutes to remove the raw taste of the flour.

Step 4: Add the Broth

1. Gradually pour in the chicken broth while stirring to avoid lumps.
2. Add thyme, parsley, salt, and pepper. Bring the mixture to a gentle boil.

Step 5: Simmer the Soup

1. Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally.
2. Add shredded rotisserie chicken to the pot and cook for another 5 minutes.

Step 6: Add the Cream

1. Stir in the heavy cream and let the soup heat through for 2-3 minutes. Do not boil after adding the cream.

Step 7: Serve

1. Ladle the soup into bowls and garnish with chopped fresh parsley or grated Parmesan cheese.
2. Serve hot with crusty bread or crackers.

Serving and Storage Tips

Serving Tips

• Serve this soup with a slice of toasted sourdough or garlic bread for added crunch.
• A side salad of mixed greens with vinaigrette makes a great accompaniment.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling.
• Freezing: Freeze the soup without the cream for up to 2 months. Thaw in the fridge overnight, reheat, and stir in the cream just before serving.

Helpful Notes

• Mushroom Varieties: For a richer flavor, try using a mix of mushrooms such as shiitake, portobello, or oyster mushrooms.
• Thickening Options: If you prefer a thicker soup, whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the simmering step.
• Lighter Version: Replace heavy cream with milk or unsweetened almond milk for a lighter soup.
• Rotisserie Chicken Substitute: If you don’t have rotisserie chicken, cooked and shredded chicken breasts or thighs work well too.

Tips from Well-Known Chefs

• Ina Garten: Add a splash of white wine to the mushrooms while sautéing to enhance the flavor.
• Gordon Ramsay: Season the mushrooms with a pinch of salt while cooking to help release their natural juices.
• Jamie Oliver: Sprinkle a small amount of nutmeg into the cream for a subtle depth of flavor.

Frequently Asked Questions

1. Can I use canned mushrooms?
   While fresh mushrooms provide the best flavor and texture, you can use canned mushrooms in a pinch. Drain them well before adding.
2. How do I make this soup gluten-free?
   Use gluten-free all-purpose flour or cornstarch instead of regular flour to create the roux.
3. Can I make this soup dairy-free?
   Yes! Replace heavy cream with coconut milk or a dairy-free cream substitute, and use olive oil instead of butter.
4. What if I don’t have chicken broth?
   Substitute with vegetable broth or even water, but adjust seasoning to compensate for the loss of flavor.
5. Can I add other vegetables?
   Absolutely! Diced carrots, celery, or even spinach can be added for extra nutrition and texture.
6. What’s the best way to reheat the soup?
   Reheat on the stove over low heat, stirring occasionally. Avoid boiling to prevent the cream from curdling.
7. Can I add pasta or rice to this soup?
   Yes! Cooked rice, wild rice, or small pasta like orzo can be stirred in for a heartier meal.
8. How do I make it spicier?
   Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce for a kick.
9. Can I use turkey instead of chicken?
   Yes, leftover turkey works perfectly in this recipe, especially after Thanksgiving.
10. Is this soup kid-friendly?
    Most kids love the creamy texture and mild flavors, but you can omit mushrooms or blend the soup smooth for picky eaters.