Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot over medium heat, add olive oil. Once shimmering, toss in the chopped onion, sautéing until translucent, about 3-4 minutes.
- Stir in minced garlic and sliced mushrooms, cooking for 5-7 minutes until golden brown and moisture is released.
- Pour in vegetable broth and gently add shredded rotisserie chicken. Stir well and let simmer.
- Reduce heat to low and stir in heavy cream, fresh thyme, and season with salt and pepper to taste. Simmer for about 10 minutes.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish with extra thyme or pepper, if desired.
Nutrition
Notes
Use fresh ingredients for the best flavor and texture. Store leftovers in an airtight container for up to 3 days.
