Description
A creamy and comforting rotisserie chicken and mushroom soup, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are translucent.
- Stir in the sliced mushrooms and cook until they are softened, about 5 minutes.
- Add the shredded rotisserie chicken to the pot.
- Pour in the chicken broth and bring the mixture to a simmer.
- Once simmering, add the heavy cream and stir well.
- Season with salt and pepper to taste.
- Let the soup simmer for an additional 5-10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be made ahead and stored for up to 3 days. It freezes well too! For a lighter version, swap heavy cream for half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg