Clean Chicken Mushroom Soup
A warm and nourishing soup made with tender rotisserie chicken, earthy mushrooms, and a creamy broth, perfect for cozy nights in.
Ingredients
Soup Base
- 4 cups Vegetable Broth (Low-sodium recommended)
- 1 lb Rotisserie Chicken (Shredded)
- 8 oz Fresh Mushrooms (Button or Cremini)
- 1 medium Onion (Chopped)
- 3 cloves Garlic (Minced)
Cream and Seasoning
- 1 cup Heavy Cream (Can be substituted with half-and-half or plant-based cream)
- 1 tsp Thyme (Fresh preferred)
- to taste Salt
- to taste Pepper
Cooking Oil
- 2 tbsp Olive Oil (Can be replaced with butter)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Add sliced mushrooms, stirring to combine. Continue to sauté until the mushrooms are tender, about 5 to 7 minutes.
Cooking
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the shredded rotisserie chicken and thyme, letting it simmer for about 10 minutes.
- Stir in the heavy cream, seasoning with salt and pepper to taste. Allow to heat through for another 5 minutes before serving.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over medium-low heat to avoid boiling the cream. Freezing is also an option; portion the soup into freezer-safe containers and thaw overnight in the refrigerator when ready to enjoy.