Rotisserie chicken adds convenience and flavor to this creamy and comforting soup. With the richness of mushrooms and a creamy broth, this soup makes a perfect weeknight dinner.
Ingredients:
- 1 rotisserie chicken, shredded
- 2 cups mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the mushrooms and cook for 5-7 minutes until they soften and brown.
- Add the chicken broth to the pot and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
- Stir in the shredded rotisserie chicken, heavy cream, thyme, salt, and pepper. Continue to simmer for another 5-10 minutes.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.