Description
Warm up with this comforting Rotisserie Chicken and Mushroom Soup, where tender chicken meets earthy mushrooms in a rich, savory broth. This easy-to-make recipe transforms leftover rotisserie chicken into a heartwarming dish that’s perfect for chilly days or cozy movie nights with friends. Enjoy every spoonful of this delicious blend of flavors!
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup sliced cremini mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Shred the rotisserie chicken into bite-sized pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté the onions until soft and translucent, then add minced garlic and cook until fragrant.
- Stir in the sliced mushrooms and cook until they soften and release their juices, about five minutes.
- Add the shredded chicken and chicken broth to the pot. Bring to a simmer for about 10 minutes.
- Stir in the heavy cream and thyme, allowing to bubble gently for an additional five minutes. Season with salt and pepper.
- Just before serving, sprinkle with freshly chopped parsley for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg