Creamy Chicken Mushroom Soup
This Rotisserie Chicken Mushroom Soup is pure comfort in a bowl — and it’s ready in just 35 minutes. Perfect for chilly nights or busy days when you need something warm and satisfying, this recipe keeps things simple by using pre-cooked rotisserie chicken. Tender sautéed mushrooms, a creamy, velvety broth, and fragrant thyme come together for a rich, cozy flavor that tastes like it simmered all day. Enjoy!
Equipment
Ingredients
- 2 cups rotisserie chicken shredded
- 1 cup mushrooms sliced cremini, shiitake, or a mix
- 1 onion medium, diced
- 2 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ¼ tsp salt and pepper add more to taste
- parsley Optional
- lemon juice from a wedge of a lemon Optional
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Ensure the pot is large enough to hold all the ingredients.2 tablespoons butter, 1 tablespoon olive oil
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes. Be careful not to burn the garlic.1 onion, 2 cloves garlic
- Stir in the sliced mushrooms and cook until they release their moisture and begin to brown. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking. Cook until they are lightly brown.1 cup mushrooms
- Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.4 cups chicken broth
- Add the shredded rotisserie chicken and dried thyme to the simmering broth.2 cups rotisserie chicken, 1 teaspoon dried thyme
- Simmer for 15 minutes, allowing the flavors to meld together. This step is crucial for developing the rich taste of the soup.
- Stir in the heavy cream and season with salt and pepper to taste. If desired, add a splash of lemon juice for brightness.1 cup heavy cream, ¼ tsp salt and pepper, lemon juice from a wedge of a lemon
- Cook for an additional 5 minutes, ensuring the soup is heated through but not boiling.
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.parsley
Nutrition
Calories: 356kcal | Carbohydrates: 5g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 897mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg