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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter in a large Dutch oven over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Sprinkle in flour and stir constantly for about 1 minute until it forms a paste.
Slowly whisk in broth until smooth and no lumps remain.
Add milk, heavy cream, thyme, poultry seasoning, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer.
Cook for 5–7 minutes, stirring occasionally, until the mixture is slightly thickened.
Add frozen vegetables and shredded rotisserie chicken. Simmer for another 5–7 minutes until vegetables are tender and everything is hot.
Taste and adjust salt and pepper as needed.
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For a thicker soup, add more flour or reduce the broth slightly.
Use fresh vegetables if preferred, but adjust cooking time accordingly.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just adjust the cooking time to ensure they are tender.
What can I use instead of rotisserie chicken?
You can use cooked chicken breast or thighs as a substitute for rotisserie chicken.
How can I make the soup thicker?
To thicken the soup, you can add more flour or reduce the amount of broth.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and reheated. It may thicken as it cools, so you might need to add a bit more broth or milk when reheating.
What can I serve with this soup?
Serve the soup with puff pastry, biscuits, or crusty bread for a complete meal.
