Rotisserie Chicken Mushroom Soup
A comforting and creamy soup made with rotisserie chicken and mushrooms, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
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 translucent, about 3-4 minutes.
- Stir in minced garlic and sliced mushrooms, cooking until golden brown, roughly 5-7 minutes.
- Pour in the low-sodium vegetable broth and add the shredded rotisserie chicken, mixing gently.
- Reduce the heat slightly and stir in the heavy cream, fresh thyme, salt, and pepper. Simmer for about 10 minutes.
- Adjust seasoning as needed before serving.
- Ladle the soup into bowls and garnish with extra thyme or cracked pepper, if desired.
Notes
Pairs well with crusty bread or a side salad. Can be garnished with grated Parmesan or croutons.
Find it online: https://www.wholesomeeasy.com/rotisserie-chicken-mushroom-soup/