Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Sauté the onions and garlic in a large pot with olive oil over medium heat until they become translucent and fragrant, about 4-5 minutes.
- Add the sliced mushrooms to the pot and cook until they are tender and browned, about 5 more minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Stir in the shredded chicken and thyme, allowing it to heat through for about 3 minutes.
- Add the heavy cream, and season with salt and pepper to taste. Stir well and let simmer for an additional 2-3 minutes.
- Serve the soup warm, garnished with fresh herbs if you like.
Notes
Don’t rush the sautéing to bring out natural sweetness. Fresh herbs enhance flavor. Adjust thickness by simmering longer if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None