Description
A warm and comforting soup that combines rotisserie chicken with earthy mushrooms, perfect for any day of the week.
Ingredients
- 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 they turn translucent (about 3-4 minutes).
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are golden brown (approximately 5-7 minutes).
- Pour in the vegetable broth and add the shredded rotisserie chicken. Mix gently to combine everything.
- Reduce the heat slightly and stir in heavy cream, fresh thyme, salt, and pepper. Let it simmer for about 10 minutes.
- Adjust the seasoning as needed before serving.
- Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
For added flavors, you can use different types of mushrooms and add vegetables like carrots or celery. To make it vegetarian, omit the chicken and use more vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American