Description
A comforting bowl of warm soup loaded with tender rotisserie chicken and earthy mushrooms, perfect for busy weeknights or a cozy brunch.
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
- Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms; cook until golden brown, about 5-7 minutes.
- Pour in the vegetable broth and add the shredded rotisserie chicken. Mix well.
- Lower the heat, stir in heavy cream, thyme, salt, and pepper. Let simmer for about 10 minutes.
- Taste and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with extra thyme or cracked pepper.
Notes
For a richer flavor, consider roasting the mushrooms and onions before adding them to the soup. Adjust seasoning to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg