Description
A creamy and comforting soup made with shredded rotisserie chicken, sautéed mushrooms, and fresh herbs, perfect for quick weeknight dinners or friendly gatherings.
Ingredients
Scale
- 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 desiccated thyme or 1 tablespoon fresh thyme leaves
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons plain 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
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Shred rotisserie chicken and set aside.
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Heat butter or olive oil in a large pot over medium heat. Add onions and cook until softened.
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Stir in garlic and cook until fragrant, about 30 seconds.
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Add mushrooms and sauté until browned and tender.
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Sprinkle in thyme and flour (if using), stirring well.
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Slowly add chicken broth, whisking to avoid lumps. Simmer for 10 minutes.
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Reduce the heat and stir in the cream.
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Add shredded chicken and optional spinach or kale. Simmer until heated through.
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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
