I made this on a Tuesday night when I honestly didn’t feel like cooking anything complicated, and now my husband keeps asking when I’m making “that soup” again.
There’s something about tender chicken swimming in a velvety, garlicky cream sauce with mushrooms that just… hits different. The kind of soup that makes you go back for a second bowl even when you’re already full.
This whole thing comes together in one pot, which is exactly what I needed after a long day. The mushrooms get all buttery and golden, the garlic fills the kitchen with that rich, savory smell, and the cream turns everything into pure comfort. I used rotisserie chicken because I’m not above taking shortcuts, and honestly? It made this feel like a fancy restaurant soup without any of the work.
My daughter scraped her bowl clean and didn’t even complain about the mushrooms, which is basically a miracle in this house.
**INGREDIENTS:**
• 2-3 stalks celery, chopped
• 3 garlic cloves, minced
• 1 lb mushrooms, sliced (I used baby bellas)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups rotisserie chicken, shredded
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
**INSTRUCTIONS:**
Heat the butter and olive oil in a large pot over medium heat.
Add the celery and cook until it starts to soften, about 4 minutes.
Toss in the sliced mushrooms and let them cook until they’re deeply golden and their moisture has cooked off, about 6-7 minutes.
Stir in the minced garlic and thyme, cooking until the garlic smells rich and buttery, about 1 minute.
Pour in the chicken broth and bring everything to a gentle simmer.
Add the shredded chicken and let it warm through for about 5 minutes.
Lower the heat and stir in the heavy cream until the soup turns silky and velvety.
Season with salt and pepper to taste.
Let it simmer gently for another 5 minutes so all the flavors meld together.
Ladle into bowls and sprinkle with fresh parsley.
Serve with crusty bread for dipping because that creamy broth is way too good to waste.
This is one of those recipes that feels like a warm hug in a bowl. Perfect for rainy nights, lazy weekends, or whenever you need something that tastes like you spent hours in the kitchen but really didn’t.
Would you add extra garlic or keep it just like this?