Creamy Rotisserie Chicken Mushroom Soup
A rich, inviting bowl of creamy soup that combines tender rotisserie chicken, earthy mushrooms, and savory spices for ultimate comfort on chilly days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 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
Preparation
- Gather all your ingredients.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about five minutes until soft and translucent.
- Stir in the minced garlic and sliced mushrooms, and let them cook for an additional five to seven minutes.
- Add the chicken broth to the pot and bring to a boil.
- Reduce heat and let it simmer for ten minutes.
- Add the shredded rotisserie chicken and stir.
- Pour in the heavy cream, mix well, and season with thyme, salt, and black pepper.
- Let it simmer for another five minutes, then serve hot garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be frozen in freezer-safe containers for future meals. For variations, try using shredded turkey or adding seasonal vegetables like carrots.