Creamy, restaurant-worthy soup with browned cremini mushrooms, shredded rotisserie chicken, and a double hit of melted mozzarella and Parmesan — ready in just 30 minutes.
Servings
4–6
Prep time
15 min
Cook time
15 min
Total time
30 min
Ingredients — 4 to 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Butter | 2 | tbsp |
| Cremini mushrooms, sliced | 8 | oz |
| Garlic cloves, minced | 3 | — |
| Chicken bone broth, or more as needed | 3 | cups |
| Cantanzaro herbs or Italian seasoning | 1 | tsp |
| Paprika | 1 | tsp |
| Garlic powder | 1 | tsp |
| Heavy cream | 1 | cup |
| Mozzarella cheese, shredded | 1 | cup |
| Parmesan cheese, grated | ½ | cup |
| Rotisserie chicken, cubed or shredded | 3 | cups |
| Fresh parsley, chopped, for garnish | — | to taste |
Directions
1
Brown the mushrooms. Melt the butter in a large pot over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add the minced garlic and cook for a further 30 seconds until fragrant.
2
Build the broth. Pour in the chicken bone broth. Stir in the Cantanzaro herbs, paprika, and garlic powder. Bring to a gentle simmer and cook for 5 to 10 minutes to let the flavors develop.
3
Add the cream and cheese. Reduce the heat to low. Stir in the heavy cream. Add the mozzarella and Parmesan gradually, stirring constantly after each addition until both are fully melted and the soup is smooth and velvety.
4
Add the chicken and serve. Gently stir in the shredded rotisserie chicken and simmer for about 5 minutes until warmed through. Season with salt and pepper to taste. Ladle into bowls, scatter fresh parsley over each, and serve with crusty bread or a light salad.
Cook's notes
Adjust the consistency
For a thinner, more brothy result, simply add an extra cup of chicken bone broth at step 2. The soup thickens noticeably as the cheese melts in, so taste and adjust before adding the chicken.
Mushroom presentation tip
For a more visually appealing bowl, use a mix of quartered and sliced mushrooms — the varying shapes add texture and make the soup look more restaurant-worthy with minimal extra effort.
Cantanzaro herbs substitute
This specialty blend from the Savory Spice Shop is worth seeking out, but a good homemade version combines garlic, lemon peel, marjoram, basil, thyme, rosemary, and Greek oregano. Plain Italian seasoning with a pinch of lemon zest is a quick everyday substitute.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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