Rotisserie Chicken Mushroom Soup
This soup is so easy, and we all know rotisserie chicken is always good anyway you use it.
Ingredients:
1 rotisserie chicken, shredded (about 3-4 cups)
8 ounces mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread for serving
Directions:
1. Prepare the Chicken
Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set aside.
2. Sauté the Veggies
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Add the sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and turn golden brown.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
3. Add the Broth and Seasonings
Pour in the chicken broth and add the dried thyme, black pepper, and salt. Bring to a simmer and cook for 10 minutes.
4. Add the Chicken and Cream
Stir in the shredded chicken and heavy cream. Simmer for another 5 minutes, or until the soup is heated through.
5. Adjust Seasoning
Taste and adjust the seasoning with additional salt and pepper, if needed.
6. Serve and Enjoy
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve with crusty bread on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4-6 servings | Kcal: 345 kcal
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