Description
A rich, creamy soup made with tender rotisserie chicken, caramelized mushrooms, onions, herbs, and a smooth chicken broth base. Perfect for a quick, comforting meal on busy weeknights or chilly days. The earthy mushrooms and optional cream create a luxurious texture.
Ingredients
2 tablespoons unsalted butter (use ghee for a nuttier flavor)
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 ounces sliced mushrooms (such as cremini or shiitake)
4 cups shredded rotisserie chicken meat
2 cups low-sodium chicken broth
1/4 cup heavy cream or a non-dairy alternative
1 teaspoon fresh thyme leaves (plus extra for garnish)
Salt and black pepper to taste
Instructions
Melt the butter or ghee in a large pot over medium heat.
Add onion and celery, cook until tender, about 5 minutes.
Stir in garlic; cook until fragrant, about 1 minute.
Add mushrooms and thyme, cook until golden and tender, 8-10 minutes.
Pour in chicken broth and bring to a boil.
Reduce heat, add shredded chicken, and simmer for 15 minutes.
Stir in cream (or non-dairy alternative) and adjust seasoning with salt and pepper.
Notes
Use ghee instead of butter for a halal-compliant option.
For a non-dairy version, substitute cream with coconut milk or cashew cream.
Storage: Refrigerate for 3-4 days or freeze for up to 3 months.
Optional: Add diced carrots or leeks for extra flavor.
Add red pepper flakes for heat, or fresh herbs like parsley for garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg