Description
A cozy and comforting soup made with shredded rotisserie chicken, fresh mushrooms, and creamy broth, perfect for busy weeknights.
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, add olive oil and chopped onions. Sauté until translucent, about 3 to 4 minutes.
- Stir in minced garlic and sliced mushrooms. Cook until mushrooms are golden brown, about 5 to 7 minutes.
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce heat slightly, stir in heavy cream, fresh thyme, salt, and pepper, and simmer for about 10 minutes.
- Adjust seasoning to taste before serving.
- Ladle soup into bowls and garnish with extra thyme or cracked pepper as desired.
Notes
For thicker soup, blend a portion and return to pot. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg