Clean Chicken Mushroom Soup
A comforting and creamy soup made with rotisserie chicken, earthy mushrooms, and a touch of cream, perfect for chilly nights.
Ingredients
Soup Base
- 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 to taste
- 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 cook until translucent, about 3-5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Add the shredded rotisserie chicken and thyme, then let everything simmer for 10 minutes to marry the flavors.
- Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.
- Adjust seasoning if necessary, and serve hot.
Notes
Garnish with fresh thyme or parsley, and pair with crusty bread or a simple salad. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.