Description
A comforting and creamy rotisserie chicken mushroom soup combining tender shredded chicken, sautéed mushrooms, and a rich cream base, perfect for warming up on chilly days.
Ingredients
Scale
Base 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
- Gather Ingredients: Collect all the ingredients listed to ensure smooth preparation.
- Prep Vegetables: Dice the onion, mince the garlic, and slice the mushrooms to prepare for sautéing.
- Sauté Aromatics and Mushrooms: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Then add minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until mushrooms are tender and fragrant.
- Add Broth and Simmer: Pour in the chicken broth and bring it to a boil. Once boiling, reduce heat and let it simmer gently for 10 minutes to allow flavors to meld.
- Add Chicken: Stir in the shredded rotisserie chicken into the simmering broth mixture, mixing well.
- Add Cream and Season: Pour in the heavy cream and stir to combine. Season the soup with dried thyme, salt, and black pepper. Allow the soup to simmer for another 5 minutes to heat through and thicken slightly.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Use fresh mushrooms for best flavor; cremini or button mushrooms work well.
- Rotisserie chicken adds convenience and depth of flavor but can be substituted with cooked chicken breast.
- Adjust salt and pepper to taste, especially if your chicken broth is already seasoned.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- This soup pairs wonderfully with crusty bread or a simple side salad for a complete meal.