Description
This Rotisserie Chicken Mushroom Soup is a delightful weeknight hack for busy families. By utilizing pre-cooked chicken, you achieve a deep, slow-cooked flavor in just half an hour. Earthy cremini mushrooms pair perfectly with aromatic thyme and a velvety cream base, creating a bowl of pure comfort. It is a nourishing, healthy, and satisfying meal that proves gourmet-quality comfort food can be prepared quickly without any fuss. Perfect for chilly evenings or meal prepping ahead of time.
Ingredients
2 cups shredded rotisserie chicken (skin removed)
1 lb cremini mushrooms, thinly sliced
1 yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream or half-and-half
2 tablespoons butter
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Melt the butter in a large pot or Dutch oven over medium-high heat.
Add the diced onions and sliced mushrooms to the pot.
Cook for 8-10 minutes, stirring occasionally until mushrooms are golden brown.
Add the minced garlic, dried thyme, and black pepper, stirring for 1 minute.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat and simmer for 5 minutes.
Stir in the shredded rotisserie chicken and cook for 3-4 minutes until heated through.
Reduce heat to low and whisk in the heavy cream until glossy.
Remove from heat before the soup reaches a rolling boil.
Garnish with fresh parsley and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. For a thicker consistency, whisk 1 tablespoon of cornstarch with a splash of cold broth or water and stir into the soup while simmering.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg