Description
A delicious creamy chicken soup made with rotisserie chicken and fresh vegetables.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 12 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 tablespoon olive oil (or butter)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Remove the skin and bones from the rotisserie chicken. Shred or chop the meat into bite-sized pieces. Clean and slice the mushrooms, dice the onion, carrots, and celery, and mince the garlic.
- In a large soup pot, heat olive oil (or butter) over medium heat. Add the onion, carrots, and celery; cook for 5–6 minutes until softened. Add mushrooms and sauté for another 4–5 minutes, allowing them to brown. Stir in the garlic and cook 1 minute more.
- Pour in the chicken broth, scraping the bottom of the pot. Add bay leaf and thyme. Season with salt and pepper. Bring to a gentle simmer.
- Stir in the shredded chicken. Simmer for 10–12 minutes, allowing flavors to meld and the chicken to heat through.
- If desired, stir in heavy cream and heat gently until warmed through. Taste and adjust seasoning. Remove bay leaf and thyme stems.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot. Enjoy with crusty bread if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add any leftover vegetables you have for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg