Description
This creamy rotisserie chicken soup is a comforting and hearty meal perfect for any time of year. Made with shredded rotisserie chicken, fresh vegetables, aromatic herbs, and a rich blend of heavy cream and milk, it delivers a velvety texture and rich flavor that warms the soul. Quick to prepare and full of wholesome ingredients, this soup is ideal for a cozy family dinner.
Ingredients
Scale
Main Ingredients
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup frozen peas (optional)
- 1/4 cup chopped fresh parsley (for garnish)
- 2 tablespoons butter (optional, for extra richness)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
- Add Garlic: Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Add Broth and Seasonings: Pour in the chicken broth, then add the dried thyme, rosemary, salt, and black pepper. Stir well to combine. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Add Chicken and Cream: Stir in the shredded rotisserie chicken, then pour in the heavy cream and whole milk. Stir to combine and let the soup simmer for an additional 5-10 minutes, allowing it to thicken slightly.
- Optional Add-ins: If using frozen peas, add them now and let them heat through for 2-3 minutes until warmed.
- Add Butter for Richness: Stir in the butter until it melts, enriching the soup’s flavor and texture.
- Taste and Adjust Seasoning: Taste the soup and add additional salt and pepper as needed to balance the flavors.
- Serve: Ladle the creamy chicken soup into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy with crusty bread or crackers on the side for a complete meal.
Notes
- You can substitute half-and-half for the combination of heavy cream and whole milk to reduce fat content.
- If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with some cold water and stir it in during the simmering step.
- Leftovers store well in the refrigerator for up to 3 days and can also be frozen for up to 2 months.
- For a dairy-free version, substitute heavy cream and milk with coconut milk or almond milk, though the flavor profile will change.
- If fresh herbs are available, use 1 tablespoon each of fresh thyme and rosemary instead of dried for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
