Description
A comforting chicken mushroom soup with a creamy broth, perfect for cozy nights.
Ingredients
Scale
- 4 cups Vegetable Broth (Low-sodium recommended)
- 1 lb Rotisserie Chicken (Shredded)
- 8 oz Fresh Mushrooms (Button or Cremini)
- 1 medium Onion (Chopped)
- 3 cloves Garlic (Minced)
- 1 cup Heavy Cream (Can be substituted with half-and-half or plant-based cream)
- 1 tsp Thyme (Fresh preferred)
- Salt to taste
- Pepper to taste
- 2 tbsp Olive Oil (Can be replaced with butter)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat, add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for one minute until fragrant.
- Add the mushrooms and cook until browned and they have released their liquid.
- Pour in vegetable broth and add thyme, bring to a gentle simmer for 8 to 10 minutes.
- Stir in shredded rotisserie chicken and heat through.
- Reduce heat to low, stir in heavy cream, and warm gently until silky.
- Taste and adjust with salt and pepper as needed.
Notes
Serve with crusty bread or a simple green salad. For dairy-free, substitute heavy cream with plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg