Description
A rich, velvety soup loaded with tender shredded chicken, earthy mushrooms, and fresh herbs.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 cups sliced mushrooms (cremini or button)
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 small onion (diced)
- 3 cloves garlic (minced)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup fresh spinach
- ½ cup grated Parmesan (optional)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and sauté until soft.
- Stir in garlic and mushrooms; cook until mushrooms release moisture and begin to brown.
- Pour in chicken broth and add thyme, oregano, salt, and pepper. Simmer for 10 minutes.
- Add shredded rotisserie chicken and cook for 5 more minutes.
- Stir in heavy cream and simmer gently until slightly thickened.
- Add fresh spinach and cook until wilted.
- Finish with Parmesan if desired and serve hot.
Notes
- Adjust salt and pepper to taste.
- For a lighter version, substitute heavy cream with half-and-half.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg