Rotisserie Chicken Mushroom Soup (Print Version)
# Ingredients:
→ For the Soup Base
01 -
2 tablespoons olive oil
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 cup carrots, sliced thinly
05 -
2 cups mushrooms, sliced (button or cremini)
06 -
4 cups chicken broth
07 -
1 cup water
08 -
2 teaspoons dried thyme
09 -
1 teaspoon dried rosemary
10 -
Salt and pepper, to taste
→ For the Chicken
11 -
2 cups rotisserie chicken, shredded or chopped
12 -
1 tablespoon soy sauce (halal)
→ For the Creamy Soup Base
13 -
1 cup heavy cream
14 -
2 tablespoons all-purpose flour
15 -
1 tablespoon butter
→ Optional Garnish
16 -
Chopped parsley
17 -
Crusty bread
18 -
Freshly grated Parmesan cheese
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sliced carrots, cooking for another 2-3 minutes. Stir in the mushrooms and cook for 5-7 minutes until softened. Add the shredded rotisserie chicken and soy sauce, stirring to combine. Cook for an additional 2-3 minutes.
02 -
Pour in the chicken broth and water, stirring to combine. Bring to a simmer and add the dried thyme, rosemary, salt, and pepper. Let the soup simmer for 10 minutes. In a separate bowl, whisk the flour with a few tablespoons of water to create a slurry. Slowly add the slurry to the soup while stirring to thicken.
03 -
Stir in the heavy cream and simmer for 5 minutes. Taste and adjust the seasoning as needed.
04 -
Ladle the soup into bowls. Garnish with chopped parsley. Optionally, serve with crusty bread or sprinkle freshly grated Parmesan.
# Notes:
01 -
For a vegetarian option, substitute the rotisserie chicken with chickpeas or tofu and use vegetable broth.