Description
A warm and creamy Rotisserie Chicken Mushroom Soup that combines earthy mushrooms and tender chicken for a comforting dish perfect for any occasion.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot over medium heat, add the olive oil and chopped onions. Cook until they become translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown, which will take about 5-7 minutes.
- Pour in the vegetable broth and add the shredded rotisserie chicken. Mix gently to combine the flavors.
- Reduce the heat slightly. Then, stir in the heavy cream, fresh thyme, salt, and pepper. Allow it to simmer for about 10 minutes.
- Adjust the seasoning to your liking before serving.
- Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
This soup is perfect for leftovers! Store in an airtight container for up to 3-4 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg