Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 rotisserie chicken, shredded
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
If you’re looking to switch things up, you can substitute cremini mushrooms with shiitake or portobello mushrooms for a different flavor profile. And if you prefer a lighter version, feel free to use half-and-half instead of heavy cream.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are golden brown and have released their moisture, about 7-8 minutes.
- Stir in the dried thyme and season with salt and pepper to taste.
- Add the shredded rotisserie chicken and chicken broth. Bring the mixture to a gentle simmer.
- Reduce the heat and stir in the heavy cream. Let the soup simmer for another 10 minutes, allowing the flavors to meld together.
- In the last 5 minutes of cooking, add the frozen peas and continue to simmer until they are heated through.
- Adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Cooking is very much like storytelling. Each step, each ingredient adds a new layer to the narrative of the dish. Just like my abuela taught me, trust your senses and let them guide you through this culinary journey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International