Rotisserie Chicken Mushroom Soup with Creamy Garlic Mushrooms
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Soup
- Cuisine: American
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 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
1. In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).
2. Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown (5-7 minutes).
3. Pour in vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
4. Reduce heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let simmer for about 10 minutes.
5. Adjust seasoning as needed before serving.
6. Ladle into bowls; garnish with extra thyme or cracked pepper if desired.
Notes
For a thicker soup, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the simmering step.
Leftovers keep well refrigerated for up to 3 days. Reheat gently on the stove over low heat.