Rotisserie Chicken Mushroom Soup (Printable Version)
Comforting creamy soup with shredded chicken, mushrooms, and aromatic herbs.
# Ingredients Required:
→ Proteins
01 -
300 grams shredded rotisserie chicken
→ Vegetables
02 -
225 grams fresh mushrooms (button or cremini), sliced
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
→ Liquids
05 -
960 milliliters low-sodium vegetable broth
06 -
240 milliliters heavy cream (or half-and-half)
→ Herbs and Seasonings
07 -
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
08 -
Salt and pepper to taste
→ Oils
09 -
15 milliliters olive oil
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, approximately 3 to 4 minutes.
02 -
Incorporate minced garlic and sliced mushrooms into the pot, cooking until the mushrooms develop a golden-brown color, about 5 to 7 minutes.
03 -
Pour in the vegetable broth and gently add the shredded rotisserie chicken, stirring to combine evenly.
04 -
Lower the heat slightly and stir in the heavy cream, fresh thyme, salt, and pepper. Allow the mixture to simmer gently for 10 minutes to meld the flavors.
05 -
Taste the soup and adjust salt, pepper, or thyme as preferred before serving.
06 -
Ladle the soup into bowls. Optionally garnish with fresh thyme or cracked black pepper to enhance presentation and flavor.
# Extra Suggestions:
01 -
For a lighter texture, substitute heavy cream with half-and-half or milk. Adjust thyme, salt, and pepper according to personal taste.