Description
A quick and delicious creamy soup made with rotisserie chicken and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini)
- 4 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, until the mushrooms are tender and have released their moisture.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and add the shredded rotisserie chicken, heavy cream, dried thyme, salt, and black pepper. Stir well to combine.
- Simmer the soup for 10-15 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a cup of frozen peas or spinach in the last few minutes of cooking for added nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg