Rotisserie Chicken Mushroom Soup
A warm and comforting soup made with rotisserie chicken and fresh mushrooms, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken You can use frozen rotisserie chicken, just thaw before adding.
- 8 oz fresh mushrooms (button or cremini), sliced Feel free to use other mushrooms like shiitake or portobello.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth Ensure it's gluten-free if necessary.
- 1 cup heavy cream (or half-and-half) For a lighter version, substitute with milk or nut milk.
- 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 olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown (5-7 minutes).
- Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
- Adjust seasoning as needed before serving.
- Ladle soup into bowls; garnish with extra thyme or cracked pepper if desired.
Notes
For added depth of flavor, sauté the mushrooms longer until they are nicely browned. If you prefer a thicker soup, add a tablespoon of flour when sautéing the onions to create a roux. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for about 2 months.