Description
A quick and easy creamy soup made with rotisserie chicken and mushrooms, perfect for busy weeknights.
Ingredients
Scale
- 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
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; cook for an additional 5-7 minutes until mushrooms are tender.
- Add the shredded rotisserie chicken, chicken broth, dried thyme, and dried rosemary; bring to a simmer and cook for 10 minutes.
- Reduce the heat and gently stir in the heavy cream, allowing it to heat through.
- Season with salt and pepper to taste, then serve hot garnished with chopped parsley.
Notes
Serve with crusty bread or a fresh garden salad. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg