Description
A creamy, comforting soup made with tender rotisserie chicken, earthy mushrooms, and aromatic vegetables simmered in a rich broth — perfect for cozy evenings.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms (cremini, button, or shiitake), sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups shredded rotisserie chicken
- 1 teaspoon soy sauce (for extra umami)
- 1 teaspoon lemon juice (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the sliced mushrooms to the pot and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. Toss in the diced carrot and celery, cooking for another 2 minutes to soften them slightly.
3. Sprinkle in the dried thyme, salt, and black pepper, stirring well to coat the vegetables. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to meld the flavors.
4. Lower the heat and slowly stir in the heavy cream, mixing well. Add the shredded rotisserie chicken and allow it to warm through. Stir in soy sauce for a deeper umami flavor. Simmer another 5 minutes.
5. Taste the soup and adjust seasonings if needed. Add lemon juice if desired for brightness.
6. Ladle the soup into bowls and top with fresh parsley. Serve warm with crusty bread or enjoy as is!
Notes
Mushrooms add rich umami and texture, while rotisserie chicken brings convenient protein and depth of flavor. Substitute coconut milk or cashew cream for a dairy-free version. Store leftovers refrigerated for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: —
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg