Description
A comforting bowl of rotisserie chicken mushroom soup featuring tender chicken, earthy mushrooms, and a creamy base, perfect for chilly evenings.
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 cups chicken stock
- 2 cups chicken bone broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Cook the mushrooms: Add the sliced mushrooms to the pot, cooking until they are tender and released their moisture.
- Add the broth: Pour in chicken stock and chicken bone broth, bringing to a gentle simmer.
- Stir in the chicken: Mix in the shredded rotisserie chicken and let it cook for about 10 minutes, allowing flavors to combine.
- Incorporate the cream: Add the heavy cream, stirring to combine until the soup is smooth.
- Season and garnish: Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with low-fat milk or yogurt. Enhance flavors with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American