Healthy Chicken Mushroom Soup – Simple, Hearty, Delicious
A hearty, comforting soup made with rotisserie chicken, earthy mushrooms, and a savory herb-infused broth — ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1 yellow onion, diced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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3 garlic cloves, minced
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16 oz cremini mushrooms, sliced
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1/4 cup all-purpose flour (optional)
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6 cups low-sodium chicken broth
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2 cups shredded rotisserie chicken
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1 bay leaf
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4 sprigs fresh thyme
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1/2 cup heavy cream or half-and-half
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Salt and pepper, to taste
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2 tablespoons fresh parsley, chopped
Instructions
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Heat olive oil and butter in a large pot over medium heat.
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Add onion, carrots, and celery. Sauté 6–8 minutes until softened.
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Stir in garlic and cook for 1 minute.
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Add mushrooms, season with salt, and cook until golden (8–10 minutes).
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Stir in flour (if using) and cook for 2 minutes.
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Pour in chicken broth, add bay leaf and thyme, and bring to a simmer.
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Simmer for 15 minutes, then add shredded chicken.
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Simmer another 5–10 minutes.
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Remove bay leaf and thyme stems. Stir in cream and parsley.
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Adjust seasoning and serve warm.
Notes
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Swap cream for coconut milk for dairy-free.
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Use gluten-free flour or omit for GF version.
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Add rice or pasta for a heartier variation.
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Freezes well for up to 3 months.