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Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 4 cups low-sodium chicken broth
  • 3 cups shredded rotisserie chicken
  • ½ cup heavy cream
  • Salt and black pepper
  • 2 tbsp chopped fresh parsley (optional)

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms are golden, about 8 minutes.
  2. Pour in the chicken broth, thyme, and shredded chicken. Bring to a boil, then simmer for 10 minutes.
  3. Lower the heat, stir in the cream, and season with salt and pepper. Simmer gently for 2 minutes without boiling.
  4. Ladle into bowls, top with parsley, and serve hot.

Notes

If you plan to freeze the soup, leave out the heavy cream and add it after reheating. The soup will thicken slightly as it cools, so you can thin it with a splash of broth when reheating.