Description
A hearty and comforting soup made with tender rotisserie chicken, earthy mushrooms, vegetables, and herbs simmered in a savory broth.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 oz mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream (optional)
- Salt and black pepper, to taste
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrots, and celery, and cook until softened, about 5 minutes.
- Add mushrooms and cook until they release their juices and begin to brown, about 5–6 minutes.
- Stir in thyme and parsley. If using flour, sprinkle it over the vegetables and stir well to coat.
- Gradually pour in chicken broth while stirring to avoid lumps. Bring to a gentle boil.
- Add shredded rotisserie chicken and reduce heat to a simmer. Cook for 15–20 minutes to let flavors meld.
- Stir in cream if desired, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For extra depth, use a mix of cremini and shiitake mushrooms.
- If you prefer a lighter soup, omit the cream.
- Serve with crusty bread for a complete meal.
- This soup can be stored in the refrigerator for up to 3 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American