Description
A rich and comforting soup that transforms a store-bought rotisserie chicken into a savory, umami-packed meal, perfect for a cozy night in.
Ingredients
Scale
For the Crust:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 3 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and mushrooms. Cook until the mushrooms have released their liquid and are golden brown, about 8-10 minutes.
- Pour in the chicken broth, then add the thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken and heavy cream. Simmer for another 5 minutes until heated through. Discard the bay leaf.
- Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.