Creamy Rotisserie Chicken Mushroom Soup: Irresistible Comfort
A comforting and creamy soup made with rotisserie chicken and mushrooms, perfect for a cozy meal.
Ingredients
- 3 cups rotisserie chicken shredded
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and browned.
- Add the shredded rotisserie chicken to the pot, followed by the chicken broth, dried thyme, and dried rosemary. Bring the mixture to a simmer and let it cook for 10 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through, but do not let it boil. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Add vegetables like spinach or carrots for extra nutrition and flavor.