Clean Chicken Mushroom Soup
A hearty and comforting chicken mushroom soup that's quick to prepare and perfect for chilly nights.
Ingredients
For the Soup
- 4 cups Vegetable Broth Low-sodium recommended for a heart-healthy option
- 1 lb Rotisserie Chicken, shredded Saves time and adds great flavor
- 8 oz Fresh Mushrooms Button or Cremini work beautifully
- 1 medium Onion, chopped For sweetness
- 3 cloves Garlic, minced Adds depth
- 1 cup Heavy Cream Half-and-half or plant-based cream are great alternatives
- 1 tsp Thyme Fresh preferred for optimal flavor
- to taste Salt and Pepper
- 2 tbsp Olive Oil Butter is a fantastic substitute
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes.
Cooking
- Stir in the sliced mushrooms and cook for another 5 minutes, allowing them to soften and release their juices.
- Pour in the vegetable broth and bring it to a simmer. Then, add the shredded rotisserie chicken.
- Reduce the heat to low, stir in the heavy cream, and add thyme, salt, and pepper. Adjust seasoning to taste.
- Allow the soup to simmer gently for another 5-10 minutes so the flavors meld together.
Serving
- Ladle into bowls and enjoy your comforting soup!
Notes
For serving, consider topping with fresh parsley or grated Parmesan. Pair with crusty bread or a light salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.