Name: Rotisserie Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 whole rotisserie chicken, skin removed and meat shredded (about 4 cups); 8 ounces cremini or white button mushrooms, sliced; 1 medium yellow onion, finely chopped; 3 carrots, peeled and diced; 3 celery stalks, diced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 cups water; 1 cup half-and-half or whole milk (optional); 3 tablespoons unsalted butter or olive oil; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; 1 bay leaf; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley, for garnish; Juice of half a lemon (optional); Crusty bread or biscuits for serving

Description

A cozy and creamy chicken soup featuring rotisserie chicken, mushrooms, and a rich broth, perfect for busy families.

Ingredients

1 whole rotisserie chicken, skin removed and meat shredded (about 4 cups)
8 ounces cremini or white button mushrooms, sliced
1 medium yellow onion, finely chopped
3 carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
1 cup half-and-half or whole milk (optional)
3 tablespoons unsalted butter or olive oil
2 tablespoons all-purpose flour
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Juice of half a lemon (optional)
Crusty bread or biscuits for serving

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Instructions

Gather and prep all ingredients before starting. Shred the rotisserie chicken and chop the vegetables.
In a large pot over medium heat, melt the butter or heat olive oil. Add onions, carrots, and celery; sauté until vegetables are softened, about 5–7 minutes.
Add the mushrooms with a pinch of salt and cook until they release their juices and begin to brown, about 6 minutes.
Stir in the minced garlic and thyme, cooking for an additional 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir well, cooking for 1 minute.
Slowly pour in the chicken broth and water while stirring to prevent lumps. Add the bay leaf and bring to a simmer.
Add the shredded chicken, simmer for 10–15 minutes, allowing flavors to blend.
Taste and adjust seasoning with salt and pepper.
Remove the bay leaf, then add half-and-half or milk, warming through but avoiding boiling. Stir in lemon juice and fresh parsley just before serving.
Serve warm with crusty bread or biscuits.

Notes

For a bright flavor, squeeze a little lemon into the finished soup. Substitute half-and-half with extra broth for a lighter option.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American