Chicken Mushroom Soup: A Cozy Winter Delight
This chicken mushroom soup is a comforting and creamy dish, ideal for cozy winter evenings.
Equipment
- large pot
- knife
- cutting board
- Stirring spoon
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown, approximately 5-7 minutes.
- Pour in the vegetable broth and add the shredded chicken, stirring to combine.
- Lower the heat and mix in the heavy cream, thyme, salt, and pepper, allowing to simmer for about 10 minutes.
- Taste and adjust seasoning as necessary before serving.
- Serve the soup in bowls, garnishing with additional thyme or cracked pepper if desired.
Notes
Store leftover soup in an airtight container for up to three days. Reheat gently on the stove to preserve flavor and texture. You can substitute different vegetables or herbs as desired. Adding a splash of cream can enhance the soup's richness.