Creamy Rotisserie Chicken and Mushroom Soup
A comforting and creamy soup made with rotisserie chicken, mushrooms, and herbs, perfect for an easy weeknight meal.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded Leftover roast chicken works great as an alternative.
- 1 cup mushrooms, sliced Brown them well for better flavor.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Add at the end for a creamy texture.
- 2 tablespoons olive oil For sautéing.
- to taste salt Season to preference.
- to taste pepper Season to preference.
- 1 teaspoon dried thyme Substitute with fresh if available.
- 1 teaspoon dried parsley Fresh parsley can also be used.
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onions and minced garlic, and sauté until onions are translucent.
- Add sliced mushrooms to the pot, and cook until they are soft.
- Pour in the chicken broth and bring to a boil.
- Add the shredded rotisserie chicken, thyme, parsley, salt, and pepper.
- Reduce heat and let simmer for about 10 minutes.
- Stir in the heavy cream and cook for an additional 5 minutes until heated through.
- Serve hot in bowls.
Notes
Taste along the way and adjust seasoning. If the soup is too thick, add more broth. This soup can be dairy-free by using coconut milk or oat milk. It keeps in the fridge for about 3-4 days.