Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 2 cups fresh mushrooms (button, cremini, or shiitake), sliced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Start by shredding your cooked rotisserie chicken into bite-sized pieces.
- Clean and slice your mushrooms, and chop your onion and garlic.
- In a large pot, heat a splash of olive oil over medium heat. Add the onion and sauté until translucent.
- Then, add the garlic and mushrooms, cooking until the mushrooms are golden and fragrant.
- Stir in the shredded chicken and pour in the broth. Bring everything to a gentle boil, then reduce to a simmer.
- After about 10-15 minutes of simmering, pour in the cream and season with salt, pepper, and thyme. Taste to adjust flavors as needed.
- Allow it to simmer for another 5-10 minutes until heated through.
- Ladle out generous portions and enjoy with some crusty bread or a simple green salad on the side.
Notes
You can swap ingredients as needed. Leftover turkey works well in place of chicken, and feel free to add vegetables like carrots or peas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free