Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz sliced mushrooms (cremini or button)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 tbsp olive oil or butter
- 6 cups chicken broth
- 1/2 cup heavy cream or half-and-half (optional)
- 1 tsp thyme or rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until soft and fragrant.
- Add mushrooms and cook until they release moisture and begin to brown.
- Pour in chicken broth and bring to a simmer.
- Stir in shredded chicken, thyme or rosemary, salt, and pepper.
- Simmer for 10–15 minutes to meld flavors.
- Stir in cream or half-and-half if using, and heat through.
- Ladle into bowls and garnish with parsley before serving.
Notes
- Add rice or noodles for a heartier version.
- Stir in spinach or kale near the end for extra greens.
- For a dairy-free version, skip the cream or use coconut milk.
- A splash of lemon juice or hot sauce adds a flavorful twist.
- Omit cream if planning to freeze; add when reheating.
- Prep Time: 10–15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
