Clean Chicken Mushroom Soup
A cozy and comforting soup made with tender rotisserie chicken and earthy mushrooms in a creamy broth, perfect for family dinners or a quiet evening.
Ingredients
Main Ingredients
- 4 cups Vegetable Broth (Low-sodium recommended)
- 1 lb Rotisserie Chicken (Shredded)
- 8 oz Fresh Mushrooms (Button or Cremini)
- 1 medium Onion (Chopped)
- 3 cloves Garlic (Minced)
- 1 cup Heavy Cream (Can be substituted with half-and-half or plant-based cream)
- 1 tsp Thyme (Fresh preferred)
- Salt and Pepper (to taste)
- 2 tbsp Olive Oil (Can be replaced with butter)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion becomes translucent, about 3-5 minutes.
- Add the sliced mushrooms and continue cooking until they’re tender, roughly 5 minutes more.
- Pour in the vegetable broth, bringing it to a gentle simmer.
- Stir in the shredded rotisserie chicken, allowing it to heat through, about 3-4 minutes.
- Reduce the heat and gradually add the heavy cream, stirring until well combined.
- Season with thyme, salt, and pepper to taste, and simmer for an additional couple of minutes, allowing the flavors to meld.
Notes
Serve in rustic bowls with a drizzle of olive oil and sprinkle of fresh thyme. Pair with crusty bread or grilled cheese sandwiches for a complete meal. Store in an airtight container for up to 3 days or freeze for up to 3 months. Omit cream if freezing and reheat gently.