Ingredients
Scale
- 3 cups shredded rotisserie chicken (skin removed for less fat)
- 8 ounces cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half (substitute with coconut milk for dairy-free)
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 2 tablespoons all-purpose flour (use gluten-free flour if needed)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 cup grated Parmesan cheese for extra richness
Instructions
- Start by gathering all your ingredients and shredding the rotisserie chicken into bite-sized pieces. I find that using my hands makes it easier to get just the right texture, plus it’s a nice moment to get a little hands-on before the busy evening begins.
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and cook for about 5 minutes until it’s soft and translucent. The kitchen starts to smell so inviting at this point—reminds me of those evenings when my mom would cook dinner and we’d all sneak tastes.
- Add the sliced mushrooms and cook for another 6-7 minutes, stirring occasionally. You want the mushrooms to release their moisture and brown slightly. This step builds the deep, savory flavor that makes this soup so comforting.
- Stir in the minced garlic and thyme, cooking for another minute until fragrant. It’s amazing how garlic can transform a dish with just a little presence.
- Sprinkle the flour over the veggies and stir well to coat everything evenly. Cook for 2 minutes to get rid of the raw flour taste. This creates the base that will thicken your soup beautifully.
- Slowly whisk in the chicken broth, making sure to scrape the bottom of the pot to lift any browned bits. Bring the soup to a gentle boil, then reduce to a simmer. Let it cook for 10 minutes to let the flavors marry and the soup thicken.
- Pour in the milk or half-and-half, stirring gently to combine. Heat through but avoid boiling after adding the dairy to prevent curdling.
- Add the shredded rotisserie chicken to the pot and cook for another 5 minutes to warm it through. Taste and season with salt and pepper to your liking. If you’re feeling indulgent, stir in the Parmesan cheese at this point for a silky finish.
- Serve hot with crusty bread or a simple green salad. I love how this soup brings my family to the table, everyone eager for seconds and sharing stories from their day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International