Comforting Rotisserie Chicken And Mushroom Soup
A warm, hearty soup featuring shredded rotisserie chicken, savory mushrooms, and fresh vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 rotisserie chicken, shredded Use any cooked chicken if rotisserie is not available.
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth Ensure broth is gluten-free if needed.
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste Season gradually to avoid oversalting.
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the mushrooms and garlic, and cook for another 3-4 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the shredded rotisserie chicken and thyme, and let it simmer for about 10-15 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For variations, you can add cream for a richer texture, substitute with vegetable broth, add greens, or include spices for a kick. Store leftovers in airtight containers; it can be refrigerated for 3-4 days or frozen for up to 3 months.