Rotisserie Chicken Mushroom Soup
This warm, creamy soup combines shredded rotisserie chicken and mushrooms for a quick and comforting meal.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), sliced Use fresh mushrooms for the best flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth Can substitute with chicken broth for a deeper flavor.
- 1 cup heavy cream (or half-and-half) Use half-and-half for a lighter version.
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown (5-7 minutes).
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
- Adjust seasoning as needed before serving.
- Ladle into bowls; garnish with extra thyme or cracked pepper if desired.
Notes
Serve hot with crusty bread or crackers. For storage, cool the soup to room temperature and transfer to airtight containers. Refrigerate up to 3–4 days; freeze up to 2 months. For reheating, do it slowly over low to medium heat to avoid curdling the cream.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g