Description
A creamy and comforting rotisserie chicken mushroom soup brimming with tender chicken, earthy mushrooms, and aromatic herbs. Perfect for chilly evenings or quick dinners.
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. Cook until they turn translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms. Continue cooking until the mushrooms are golden brown, approximately 5-7 minutes.
- Pour in the vegetable broth and gently mix in the shredded rotisserie chicken.
- Lower the heat and incorporate the heavy cream, fresh thyme, salt, and pepper. Allow the mixture to simmer for about 10 minutes.
- Before serving, taste your soup and adjust the seasoning to your liking.
- Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
This soup can be made lighter by swapping heavy cream for coconut milk. Great for meal prep; store leftovers in the fridge for up to 4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg