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Creamy Rotisserie Chicken Mushroom Soup
Paul

Creamy Rotisserie Chicken Mushroom Soup: Irresistible Comfort

A comforting and creamy soup made with rotisserie chicken and mushrooms, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

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)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and browned.
  3. 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.
  4. 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.
  5. 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.