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#### **How to Make Rotisserie Chicken Mushroom Soup with a Creamy Finish**
##### **Step 1: Preparing the Base of the Soup**
Start by preparing your ingredients. Remove the meat from the rotisserie chicken, discarding the skin and bones. Shred or chop the chicken into bite-sized pieces, then set it aside.
In a large soup pot or Dutch oven, melt **2 tablespoons of butter** over medium heat. Once the butter has melted, add the finely chopped onion and sauté for about 4-5 minutes until the onions become soft and translucent. Then, add the minced garlic and continue sautéing for an additional minute, allowing the garlic to become fragrant.
Now, add the diced carrots and sliced mushrooms. Cook, stirring occasionally, for about 5 minutes. You want the mushrooms to release their moisture and begin to soften. The mushrooms will shrink and begin to brown, intensifying their flavor.
To this mixture, add **1 teaspoon of fresh thyme** and **1/2 teaspoon of dried rosemary**. Stir everything together to distribute the herbs evenly. At this point, you’ll start to smell the earthy aromas of the mushrooms mixing with the fresh herbs—this is a key moment where the soup’s flavor begins to build.
##### **Step 2: Adding the Broth and Chicken**
Pour in the **chicken broth** and **white wine** (if using). Stir well and bring the mixture to a simmer. The wine adds a touch of acidity and complexity to the soup, balancing the richness of the mushrooms and chicken.
Once the soup comes to a simmer, add the shredded rotisserie chicken. Stir to combine, and then add the **salt**, **pepper**, and **bay leaf**. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together and the broth to develop a rich, savory depth.
At this stage, your soup should be fragrant and warming, with the vegetables tender and the chicken perfectly integrated into the broth.
##### **Step 3: Making the Creamy Roux**
While the soup is simmering, it’s time to prepare the creamy roux that will give the soup its velvety texture. In a separate small saucepan, melt **2 tablespoons of butter** over medium heat. Once the butter has melted, whisk in **2 tablespoons of flour** to create a smooth paste. Continue cooking for about 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the **heavy cream** and **whole milk**, a little bit at a time, to prevent any lumps from forming. Keep whisking constantly until the mixture thickens and becomes smooth. The roux should resemble a creamy sauce at this point. Once it reaches a thick, smooth consistency, remove it from the heat.
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