Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until softened.
- Pour in the chicken broth and bring to a boil.
- Stir in the shredded chicken and simmer for about 10 minutes.
- Reduce heat and stir in the cream or coconut milk.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
For a lighter version, reduce the cream or use coconut milk. Leftovers reheat well and often taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg