Rotisserie Chicken Mushroom Soup: A Cozy Delight
This rotisserie chicken mushroom soup is a cozy delight, perfect for a comforting meal any day of the week.
Equipment
- large pot
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 onions until translucent, about 3-4 minutes.
- Add garlic and mushrooms, cooking until mushrooms are golden brown and moisture is released, about 5-7 minutes.
- Pour in vegetable broth and add shredded chicken, mixing gently.
- Lower heat, stir in cream, thyme, salt, and pepper, and let simmer for about 10 minutes.
- Taste and adjust seasoning if necessary before serving.
- Serve in bowls, garnished with extra 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 use raw chicken, but it must be cooked thoroughly before adding to the soup. This soup can be frozen for up to three months; thaw before reheating. Feel free to substitute different vegetables or herbs, and consider adding a splash of cream for extra richness.