Rotisserie Chicken Mushroom Soup
A comforting bowl of creamy rotisserie chicken mushroom soup that brings warmth and nostalgia to any meal.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken Use lemon herb rotisserie for added flavor.
- 8 oz fresh mushrooms (button or cremini), sliced Fresh mushrooms are best for flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth Use gluten-free broth to make it gluten-free.
- 1 cup heavy cream (or half-and-half) Use half-and-half for a lighter option.
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- to taste Salt and pepper Adjust according to preference.
- 1 tbsp olive oil
Instructions
Preparation
- In a large pot over medium heat, add 1 tbsp of olive oil and chopped onions. Sauté until the onions turn translucent (about 3-4 minutes).
- Stir in minced garlic and sliced mushrooms. Cook until the mushrooms are golden brown and have released their moisture, around 5-7 minutes.
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce the heat slightly and stir in the heavy cream, thyme, salt, and pepper. Let the mixture simmer for about 10 minutes.
- Before serving, taste the soup and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, skip adding cream before freezing and add it when reheating.