Step 2: Thicken and Simmer
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Optional: Stir in flour and cook for 1 minute to make a roux.
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Slowly add chicken broth, stirring constantly to avoid lumps.
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Bring to a simmer and cook for 8–10 minutes, until slightly thickened.
Step 3: Add Chicken & Cream
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Stir in rotisserie chicken and cream. Simmer for 5 more minutes to heat through.
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Taste and adjust seasoning. Stir in parsley just before serving.
💡 Tips for Success
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Use baby bella mushrooms for deeper flavor.
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Add white wine to deglaze the pot before adding broth for extra depth.
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Want it dairy-free? Use coconut milk or cashew cream instead of heavy cream.
Variations
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Add spinach or kale for greens.
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Stir in parmesan cheese for extra richness.
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Make it heartier with wild rice or egg noodles.
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For a smoky flavor, add crumbled cooked bacon.
Storage
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Store leftovers in the fridge up to 4 days.
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Reheat gently on the stove or microwave.
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Freezer-friendly: Skip the cream and add it after thawing and reheating.
What to Serve With
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Crusty sourdough or garlic bread
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Grilled cheese sandwiches
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A crisp green salad
Nutrition Facts (Approximate per bowl)
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Calories: ~310
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Protein: 22 g
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Carbs: 10 g
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Fat: 20 g
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Fiber: 2 g
FAQs
Q: Can I use fresh chicken instead of rotisserie?
Yes! Just cook 2–3 chicken breasts or thighs and shred before adding.
Q: Can I make it thicker?
Use a roux (butter + flour) or add a slurry of cornstarch and water.
Q: Can I make this in the slow cooker?
Yes — cook everything on LOW for 3–4 hours, stir in cream at the end.
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Conclusion
This Rotisserie Chicken Mushroom Soup is proof that quick can still mean comforting. With tender chicken, rich mushrooms, and a luxuriously creamy broth, it’s a warm hug in a bowl that’s ready in under 40 minutes. Keep it in your cold-weather rotation — or anytime you need an easy dinner that satisfies.
