Rotisserie Chicken Mushroom Soup
Ingredients
- 1 medium onion chopped
- 8 oz baby bella mushrooms sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups cooked rotisserie chicken shredded
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add mushrooms and cook until browned, about 7-10 minutes.
- Pour in chicken broth, bring to a simmer, and cook for 10 minutes.
- Stir in heavy cream, shredded chicken, thyme, salt, and pepper. Heat through.
- Serve hot.
