Description
A warm and comforting rotisserie chicken mushroom soup, packed with rich flavors and creamy goodness, perfect for cozy evenings.
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, pour in the olive oil and add the chopped onions. Sauté them for about 3-4 minutes until they turn translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for around 5-7 minutes, or until the mushrooms are golden brown.
- Pour in the vegetable broth and add the shredded rotisserie chicken. Gently mix everything together.
- Lower the heat slightly, then stir in the heavy cream, fresh thyme, salt, and pepper. Allow the soup to simmer for about 10 minutes.
- Taste your creation and adjust the seasoning as necessary before serving.
- Ladle the soup into warm bowls and garnish with extra thyme or cracked pepper if desired.
Notes
For a dairy-free version, substitute heavy cream with coconut cream. You can also replace chicken with beans for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg