Description
Warm your soul with this comforting Rotisserie Chicken Mushroom Soup, bursting with rich flavors and heartwarming aromas. This easy-to-make dish features tender rotisserie chicken, earthy mushrooms, and creamy goodness, making it perfect for chilly nights or unexpected guests. Gather around the table and enjoy a bowl of love that the whole family will cherish.
Ingredients
Chicken
- 2 cups shredded rotisserie chicken
Vegetables
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 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
- Sauté Aromatics: In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent, about 3-4 minutes, to release their sweetness and build a flavorful base for the soup.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms become golden brown and tender, about 5-7 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Stir In Broth and Chicken: Pour in the low-sodium vegetable broth and add the shredded rotisserie chicken. Mix gently to combine all ingredients, allowing the flavors to meld together.
- Add Cream and Seasonings: Reduce the heat slightly, then stir in the heavy cream, fresh thyme, salt, and pepper to taste. Let the soup simmer gently for about 10 minutes, allowing it to thicken slightly and for the flavors to deepen.
- Taste Test: Taste the soup and adjust the seasoning by adding more salt, pepper, or thyme as needed to suit your palate.
- Serve Up Your Creation: Ladle the hot soup into bowls and garnish with extra thyme or cracked black pepper if desired. Enjoy warm for a comforting meal.
Notes
- For a lighter soup, substitute heavy cream with half-and-half or a dairy-free alternative such as coconut milk.
- Use leftover rotisserie chicken for convenience and added flavor.
- Feel free to add other vegetables like carrots or celery for extra nutrition and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
