Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 cups shredded rotisserie chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter: Melt the butter in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the diced onion to the pot and cook until soft and translucent, then stir in the minced garlic to release its aroma.
- Cook mushrooms: Add the sliced mushrooms and cook until they are tender and release their moisture.
- Add flour: Stir in the flour and cook for 1 minute to form a roux that will thicken the soup.
- Whisk in chicken broth: Slowly pour in the chicken broth while whisking to avoid lumps and ensure a smooth base.
- Add chicken and thyme: Stir in the shredded rotisserie chicken and dried thyme, then let the soup simmer for 15 minutes to meld flavors.
- Add heavy cream: Stir in the heavy cream and cook for an additional 5 minutes to enrich the soup.
- Season and garnish: Season with salt and pepper to taste, garnish with fresh parsley, and serve the soup warm for a cozy meal.
Notes
- Use half-and-half instead of heavy cream for a lighter version of the soup.
- Add fresh spinach leaves during the last few minutes of cooking for extra greens and nutrients.
- For a gluten-free option, substitute the flour with cornstarch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
