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
- In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and sliced mushrooms, cooking until mushrooms are golden brown (about 5-7 minutes).
- Pour in the vegetable broth and add shredded rotisserie chicken. Mix gently to combine.
- Reduce the heat slightly, then stir in heavy cream, fresh thyme, salt, and pepper. Let the mixture simmer for about 10 minutes.
- Adjust seasoning as needed before serving.
- Ladle into bowls and garnish with extra thyme or cracked pepper if desired.
Notes
For a richer flavor, sauté the garlic and mushrooms a little longer or add more vegetables for extra nutrients. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg