Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (or plant-based cream)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil and chopped onion. Sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and sliced mushrooms; cook until mushrooms are golden brown (5-7 minutes).
- Pour in vegetable broth and add shredded rotisserie chicken; mix gently.
- Reduce heat slightly, stir in coconut milk, thyme, salt, and pepper; let simmer for about 10 minutes.
- Taste test and adjust seasoning as needed before serving.
- Ladle into bowls; garnish with extra thyme or cracked pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg