Rotisserie Chicken Mushroom Soup Comfort Bowl
A warm and comforting bowl of soup made with rotisserie chicken, mushrooms, and a creamy broth, perfect for busy weekdays or chilly weekends.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 4 cups mushrooms, sliced (any variety you prefer)
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon thyme (fresh or dried)
- 1 cup heavy cream (for that silky smooth finish)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions, carrots, and celery; sauté until soft, around 5 minutes.
- Add the sliced mushrooms and minced garlic, and cook for another 5-7 minutes until the mushrooms are browned.
Cooking
- Pour in the chicken broth and thyme; bring to a boil then reduce heat and let simmer for about 15 minutes.
- Stir in the shredded rotisserie chicken and heavy cream; simmer for another 5-10 minutes.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
Notes
For a lighter option, swap the heavy cream for half-and-half or milk. Use leftover veggies for added nutrition. No rotisserie chicken? Roast or use canned chicken instead.