Clean Chicken Mushroom Soup for Cozy Nights
A light, cozy chicken mushroom soup perfect for chilly nights, featuring tender chicken, earthy mushrooms, and a creamy broth.
Ingredients
Main Ingredients
- 4 cups Vegetable Broth (Low-sodium recommended)
- 1 lb Rotisserie Chicken (Shredded) Can use any cooked, shredded chicken
- 8 oz Fresh Mushrooms (Button or Cremini) Cremini preferred for deeper flavor
- 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)
- Salt to taste
- Pepper to taste
- 2 tbsp Olive Oil Can be replaced with butter
Instructions
Preparation
- Heat a large pot over medium heat and add the olive oil.
- When the oil shimmers, add the chopped onion and sauté for 4–5 minutes until soft and translucent.
- Add the minced garlic and sliced mushrooms; cook for 6–8 minutes until the mushrooms are golden.
- Sprinkle in the thyme, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a gentle boil, then reduce to a simmer for about 10 minutes.
- Stir in the shredded rotisserie chicken and let warm for another 5 minutes.
- Reduce heat to low, slowly stir in the heavy cream, and heat for another 3–5 minutes without letting it boil.
- Taste and adjust seasoning as needed. Add more broth if too thick or let simmer if too thin.
Notes
This soup reheats beautifully and can be made ahead of time, storing in airtight containers for up to 3–4 days. For freezing, omit the cream until serving.