Description
A hearty and comforting creamy soup made with shredded rotisserie chicken, fresh mushrooms, and flavorful broth.
Ingredients
Scale
- 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 to taste
- Pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sliced mushrooms, cooking until the onion is translucent.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, vegetable broth, thyme, salt, and pepper; bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker soup, blend part of the soup and mix it back in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg