Description
A hearty and comforting soup featuring shredded rotisserie chicken, mushrooms, and aromatic herbs in a savory broth.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 cups sliced cooked mushrooms (cremini or button)
- 2 carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 tbsp butter or olive oil
- 6 cups chicken broth or stock
- 1/2 cup heavy cream (optional)
- 1 bay leaf
- 1 tsp thyme (fresh or dried)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat butter or olive oil over medium heat.
- Add diced onion, carrots, and celery. Cook until softened, about 5-6 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and sauté for 5-7 minutes until they release moisture and brown.
- Pour in chicken broth and bring to a simmer.
- Add shredded rotisserie chicken, bay leaf, thyme, salt, and pepper.
- Simmer for 15-20 minutes to meld flavors.
- (Optional) Stir in heavy cream and heat through without boiling.
- Remove bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Notes
- Add wild rice or noodles for a heartier soup.
- Use coconut milk for a dairy-free option.
- Add spinach or kale for more greens.
- A dash of white wine during sautéing adds depth.
- Use mixed mushrooms for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg