Creamy Chicken Mushroom Soup (Print Version)
A comforting blend of shredded rotisserie chicken and mushrooms in a rich, herb-infused creamy broth ready in 40 minutes.
# Ingredients:
01 -
3 cups rotisserie chicken, shredded
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
8 ounces mushrooms, sliced
06 -
4 cups chicken broth
07 -
1 cup heavy cream
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried rosemary
10 -
Salt and pepper, to taste
11 -
2 tablespoons fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
02 -
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and browned.
03 -
Add the shredded rotisserie chicken to the pot, followed by the chicken broth, dried thyme, and dried rosemary. Bring the mixture to a simmer and let it cook for 10 minutes.
04 -
Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through, but do not let it boil. Season with salt and pepper to taste.
05 -
Serve hot, garnished with fresh parsley.
# Additional Notes:
01 -
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
02 -
Add vegetables like spinach or carrots for extra nutrition and flavor.