Rotisserie Chicken Mushroom Soup
Ingredients:
2 cups rotisserie chicken, shredded
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced (white or cremini)
3 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Optional: 1 cup frozen peas or fresh spinach for added color and nutrition
Directions:
Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes, until the mushrooms are tender and have released their moisture.
Add the Broth and Seasonings:
Pour in the chicken broth and bring the mixture to a simmer. Stir in the dried thyme and rosemary. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
Incorporate the Chicken and Cream:
Add the shredded rotisserie chicken to the pot and stir in the heavy cream. If you’re using peas or spinach, add them now. Season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes, until heated through.
Blend (Optional):
For a creamier texture, you can use an immersion blender to blend a portion of the soup, or transfer a cup or two to a regular blender, blend until smooth, and return it to the pot.
Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: Approx. 350 kcal per serving | Servings: 4