**Rotisserie Chicken Mushroom Soup: Comfort in a Bowl!**
Friends, let’s make a delicious and easy soup perfect for a cozy evening! This recipe uses rotisserie chicken – saving you time and effort – to create a creamy and flavorful mushroom soup that’s gentle on the stomach and packed with goodness.
**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound cremini mushrooms, sliced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth (low sodium preferred)
* 2 cups cooked rotisserie chicken, shredded
* 1 cup heavy cream or coconut milk (for a dairy-free option)
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. **Cook the mushrooms:** Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 7-10 minutes.
3. **Simmer the soup:** Pour in the chicken broth and add the shredded chicken, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld.
4. **Creamy finish:** Stir in the heavy cream (or coconut milk) and heat through. Do not boil.
5. **Serve:** Ladle the soup into bowls and garnish with fresh parsley. Enjoy!
This soup is perfect for a light lunch or a comforting dinner. It’s also easily adaptable – feel free to add other vegetables like carrots or celery for extra nutrients! Let me know if you try it and how you liked it!
