Description
A creamy and comforting soup made with shredded rotisserie chicken, sautéed mushrooms, and fresh herbs, perfect for quick weeknight dinners or cozy gatherings.
Ingredients
3 cups shredded rotisserie chicken
2 tablespoons butter or olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
12 ounces cremini or button mushrooms, sliced
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
4 cups low-sodium chicken broth
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (optional, for thickening)
2 cups baby spinach or kale (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Shred rotisserie chicken and set aside.
Heat butter or olive oil in a large pot over medium heat. Add onions and cook until softened.
Stir in garlic and cook until fragrant, about 30 seconds.
Add mushrooms and sauté until browned and tender.
Sprinkle in thyme and flour (if using), stirring well.
Slowly add chicken broth, whisking to avoid lumps. Simmer for 10 minutes.
Reduce the heat and stir in the cream.
Add shredded chicken and optional spinach or kale. Simmer until heated through.
Season with salt and pepper. Garnish with parsley before serving.
Notes
Swap mushrooms for shiitake or baby bella for a deeper flavor.
For a lighter soup, use milk instead of cream.
Freeze before adding cream to avoid separation.
Great with crusty bread or a fresh salad on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 95 mg