Description
A comforting and satisfying soup made with rotisserie chicken, earthy mushrooms, and creamy broth.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 4 cups low-sodium vegetable broth
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 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 the olive oil and chopped onions. Sauté for about 3-4 minutes, or until the onions become translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for around 5-7 minutes until the mushrooms develop a lovely golden-brown color.
- Pour the vegetable broth into the pot and add the shredded rotisserie chicken. Gently mix everything together.
- Lower the heat slightly and stir in the heavy cream, fresh thyme, salt, and pepper. Let the soup simmer for about 10 minutes.
- Taste your soup and adjust any seasonings as needed.
- Ladle the soup into bowls and garnish with extra thyme or a sprinkle of cracked pepper if you like.
Notes
For an extra creamy version, use half-and-half instead of heavy cream. This soup is also vegetarian-friendly; substitute chicken with additional mushrooms or plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg