Homemade Rotisserie Chicken and Mushroom Soup
A comforting and creamy soup made with shredded rotisserie chicken, earthy mushrooms, and fresh vegetables that warms you up on a chilly day.
Ingredients
Chicken and Broth Ingredients
- 1 rotisserie chicken shredded
- 4 cups chicken broth
Vegetable Ingredients
- 8 oz mushrooms sliced
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 tsp thyme
Cream Base
- 1 cup heavy cream
- 2 tbsp olive oil for sautéing
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, sautéing for 5 to 7 minutes until softened.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 4 to 5 minutes.
Cooking
- Add the shredded rotisserie chicken, chicken broth, thyme, salt, and pepper to the pot.
- Stir well and bring to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
- After simmering, add the heavy cream and stir, then simmer for an additional 5 minutes.
Serving
- Garnish with fresh herbs and serve warm.
Notes
You can customize the veggies, use different types of mushrooms, or make it lighter by substituting the cream.