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–+ servings

Clean Chicken Mushroom Soup

A warm and silky chicken mushroom soup that combines savory mushrooms and shredded rotisserie chicken for an effortless and cozy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups Vegetable Broth (Low-sodium recommended) Use low-sodium to control final seasoning.
  • 1 lb Rotisserie Chicken (Shredded) Saves time and adds a roasted flavor.
  • 8 oz Fresh Mushrooms (Button or Cremini) Fresh mushrooms will caramelize better.
  • 1 medium Onion (Chopped)
  • 3 cloves Garlic (Minced) Mince last to keep flavor bright.
  • 1 cup Heavy Cream Can be substituted with half-and-half or plant-based cream.
  • 1 tsp Thyme (Fresh preferred)
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Olive Oil Can be replaced with butter.

Method
 

Preparation
  1. Warm a large pot over medium heat and add 2 tbsp of olive oil.
  2. Add the chopped onion and sauté until translucent, about 4–5 minutes.
  3. Stir in the minced garlic for 30–60 seconds until fragrant.
  4. Add the fresh mushrooms and cook until they release moisture and begin to brown, about 6–8 minutes.
Cooking
  1. Pour in the vegetable broth and scrape up any browned bits.
  2. Add the shredded rotisserie chicken and thyme; simmer gently for 8–10 minutes to meld flavors.
  3. Reduce heat to low, stir in the heavy cream, and warm through without boiling.
  4. Season to taste with salt and pepper, adjusting thickness by adding more broth or cream as desired.
  5. Serve immediately, garnished with extra thyme or cracked black pepper.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 8gProtein: 28gFat: 18g

Notes

Cool the soup to room temperature within two hours and refrigerate for up to 3–4 days, or freeze for up to 3 months. Reheat gently on the stove.

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