Rotisserie Chicken Mushroom Soup
This creamy and hearty soup blends rotisserie chicken, earthy mushrooms, and fresh herbs for a delightful meal perfect for any occasion.
Ingredients
Main 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
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and sliced mushrooms; sauté until mushrooms are tender, about 7-8 minutes.
- Pour in the vegetable broth and add shredded chicken and thyme. Bring to a simmer.
- Reduce heat and stir in heavy cream, then season with salt and pepper to taste.
- Let the soup simmer for about 10 minutes, allowing flavors to meld together.
- Serve hot, garnished with fresh herbs if desired.
Notes
Add a splash of lemon juice for brightness and customize with your favorite vegetables. Serve with fresh-baked bread or croutons for crunch.