Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz mushrooms (cremini or white), sliced
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 6 cups chicken broth
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
- Optional: 1/2 cup heavy cream (for a creamy version)
Instructions
- In a large pot, heat olive oil or butter over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic and mushrooms. Cook until mushrooms release their juices and begin to brown, about 5 minutes.
- Pour in chicken broth and add thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Simmer for 15–20 minutes to let flavors develop.
- Stir in shredded rotisserie chicken and simmer for 5 more minutes.
- If using, stir in heavy cream and cook for an additional 2 minutes.
- Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Add wild rice, noodles, or barley for a heartier soup.
- Squeeze in lemon juice before serving for added brightness.
- Use a mix of mushrooms for deeper flavor.
- Skip the cream for a lighter version or add after reheating if freezing.
- Serve with crusty bread or salad for a full meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
