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Creamy Rotisserie Chicken Mushroom Soup Effortless Dinner

Rotisserie Chicken Mushroom Soup
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Creamy soup with leftover rotisserie chicken mushrooms Quick easy dinner tech using precooked chicken for maximum flavor in minimal time 141 chars

Ingredients

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  • 1 rotisserie chicken, meat shredded
  • 1 rotisserie chicken carcass (for stock, optional)
  • 1 lb cremini mushrooms, sliced
  • 0.5 oz dried porcini mushrooms (optional)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup half-and-half or heavy cream
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, for garnish

    • Instructions

  • If using, simmer the chicken carcass in 6 cups of water for 30 minutes to make a quick stock. Strain and set aside.
  • In a large Dutch oven, melt butter with olive oil over medium heat. Add diced onion and cook until soft and translucent.
  • Add sliced cremini mushrooms (and rehydrated porcini mushrooms if using). Sauté without overcrowding until they brown deeply and release their moisture.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
  • Slowly pour in the chicken stock, whisking constantly to prevent lumps from forming.
  • Add the fresh thyme, bay leaves, and the shredded rotisserie chicken. Bring to a simmer.
  • Reduce heat to low. Temper the cream by ladling a small amount of hot broth into it, then slowly pour the mixture back into the pot, stirring constantly.
  • Let the soup simmer gently for 15-20 minutes, avoiding a boil. Season generously with salt and pepper to taste.
  • Remove the bay leaves and thyme sprigs. Serve hot, garnished with fresh parsley.

    • Nutrition

    Find it online: https://bestdisheasy.com/rotisserie-chicken-mushroom-soup-creamy-dinner/