Ingredients
Scale
- 2 tbsp butter or olive oil
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 3 cups shredded rotisserie chicken
- 4 cups chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp dried rosemary (optional)
- ¾ cup heavy cream or half-and-half
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- Salt & black pepper to taste
- Optional: splash of white wine, pinch of nutmeg
For garnish:
- Fresh parsley or thyme
- Grated Parmesan cheese
- Crusty bread or garlic toast
Instructions
- Sauté mushrooms: In a large pot, melt butter over medium-high heat. Add mushrooms; cook 6–8 minutes until golden and moisture evaporates. Remove half for topping (optional).
- Cook aromatics: Add onion; cook 4–5 minutes until soft. Stir in garlic; cook 30 seconds.
- Make roux (for thickness): Sprinkle flour over veggies; stir 1 minute. Slowly whisk in chicken broth until smooth.
→ For gluten-free: Mix cornstarch with 2 tbsp cold water; add later with cream. - Simmer: Add thyme, rosemary, and shredded chicken. Bring to a gentle simmer; cook 10 minutes.
- Finish: Stir in heavy cream (and cornstarch slurry if using). Simmer 3–5 minutes until slightly thickened. Season with salt, pepper, and optional nutmeg or white wine.
- Serve hot, topped with reserved mushrooms, fresh herbs, and Parmesan.
💡 Pro Tips:
– Use dark meat from the rotisserie chicken for extra flavor.
– For deeper umami, add 1 tsp soy sauce or Worcestershire.
– Make it ahead: Soup tastes even better the next day!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Servings: 4 | Calories: 320 | Net Carbs: 8g | Fats: 20g | Protein: 26g
Servings: 4 | Calories: 320 | Net Carbs: 8g | Fats: 20g | Protein: 26g