Go Back

Clean Chicken Mushroom Soup

A hearty chicken mushroom soup that's perfect for chilly nights, made easy with rotisserie chicken and wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Vegetable Broth Low-sodium recommended.
  • 1 lb Rotisserie Chicken Shredded.
  • 8 oz Fresh Mushrooms Button or Cremini.
  • 1 medium Onion Chopped.
  • 3 cloves Garlic Minced.
  • 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. In a large pot, heat the olive oil over medium heat.
  2. Add your chopped onions and sauté until they become translucent, about 5 minutes.
  3. Add in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown.
Cooking
  1. Pour in the vegetable broth and bring it to a gentle simmer.
  2. Stir in the shredded rotisserie chicken and let it heat through, about 5-7 minutes.
  3. Add the heavy cream to the pot, then stir in the fresh thyme, salt, and pepper to taste.
  4. Let the soup simmer for another 5 minutes, allowing the flavors to develop.
Finishing Touches
  1. Give the soup a taste and adjust the seasoning as needed.
  2. If you like a little more kick, a dash of hot sauce or red pepper flakes can liven things up!
  3. Once everything is well combined and heated through, ladle the soup into bowls and enjoy!

Notes

This soup keeps well in the fridge for about 3-4 days. Freezing is also an option for up to 3 months.