Description
A warm and comforting chicken mushroom soup, perfect for chilly evenings, made with shredded rotisserie chicken and fresh mushrooms in a creamy broth.
Ingredients
- 4 cups low-sodium vegetable broth
- 1 lb shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (can substitute with half-and-half or plant-based cream)
- 1 tsp fresh thyme
- Salt and pepper to taste
- 2 tbsp olive oil (or butter)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it turns translucent, about 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms and cook until they’re well browned and tender.
- Pour in the vegetable broth and bring to a gentle simmer.
- Fold in the shredded rotisserie chicken and let it warm through for about 5 minutes.
- Stir in the heavy cream and thyme, mixing until everything is well combined.
- Season with salt and pepper to taste.
- Allow the soup to simmer for an extra 5-10 minutes to thicken slightly.
Notes
Use fresh thyme for vibrant flavor. Adjust seasoning to taste. For a thicker soup, simmer longer or add a cornstarch slurry.
