Description
A soul-warming, velvety soup that tastes slow-simmered but comes together fast.
Ingredients
- Rotisserie chicken (shredded)
- Mushrooms (sliced)
- Chicken broth
- Heavy cream
- Olive oil
- Onion, diced
- Garlic cloves, minced
- Fresh parsley
- Dried thyme
- Salt
- Black pepper
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until soft and translucent.
- Add garlic and mushrooms; cook until mushrooms release moisture and turn golden.
- Stir in thyme, salt, and black pepper to bloom the flavors.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded rotisserie chicken and simmer for 10–15 minutes.
- Lower heat and stir in heavy cream until smooth and creamy.
- Finish with fresh parsley, adjust seasoning, and serve warm.
Notes
- For a thicker soup, blend a portion of the soup and return it to the pot.
- Feel free to add other vegetables like carrots or celery for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg