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Clean Chicken Mushroom Soup

A warm and comforting bowl of Clean Chicken Mushroom Soup, perfect for cozy nights when you want something easy yet delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups Vegetable Broth Low-sodium recommended. Pacific brand is a fan favorite.
  • 8 oz Fresh Mushrooms Button or Cremini, either works.
  • 1 medium Onion Chopped.
  • 3 cloves Garlic Minced.
  • 1 cup Heavy Cream Can be substituted with half-and-half or plant-based cream.
Chicken and Seasoning
  • 1 lb Rotisserie Chicken Shredded.
  • 1 tsp Thyme Fresh preferred, but dry works too.
  • 2 tbsp Olive Oil Can be replaced with butter.
  • to taste Salt Sea salt if you're fancy.
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven if you plan to roast vegetables.
  2. Heat olive oil in a large pot over medium heat and sauté chopped onion for about 5 minutes until it's softened and translucent.
  3. Add minced garlic and cook, being cautious to avoid burning.
Cooking
  1. Add the mushrooms and season with salt and pepper. Cook for 5-7 minutes until they soften and release their juices.
  2. Pour in the vegetable broth and bring to a gentle simmer.
  3. While the soup simmers, shred the rotisserie chicken.
  4. Stir in the shredded chicken and thyme. Let it simmer for about 20 minutes and adjust seasoning as necessary.
  5. Before serving, stir in the heavy cream quickly to avoid curdling.
  6. Ladle into bowls and serve with crusty bread.

Notes

For added flavor, consider roasting the mushrooms before adding them to the soup. When storing leftovers, it may thicken, so add a splash of broth when reheating.