Description
This Creamy Rotisserie Chicken Soup is a comforting and hearty dish perfect for using leftover rotisserie chicken. Featuring a blend of sautéed vegetables, tender chicken, and rich cream, this soup offers a velvety texture and satisfying flavors that make for an easy weeknight meal.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Main Ingredients
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup heavy cream or half-and-half
Optional
- Chopped parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the flavors to develop.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir thoroughly to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste.
- Incorporate Broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes until the soup slightly thickens.
- Add Chicken and Seasonings: Stir in the shredded rotisserie chicken, dried thyme, salt, and black pepper. Let it simmer for another 5 minutes to meld the flavors.
- Finish Soup: Add the frozen peas and heavy cream or half-and-half. Cook for 2 to 3 minutes to heat through, but do not allow the soup to boil after adding the cream to prevent curdling.
- Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Notes
- For a lighter soup, substitute heavy cream with milk or half-and-half.
- Add cooked rice or egg noodles to the soup for extra heartiness.
