Description
A comforting creamy chicken and mushroom soup perfect for any day.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 oz cremini or button mushrooms, chopped
- 4 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup milk or cream (or coconut milk for dairy-free)
Instructions
- Start by shredding the rotisserie chicken into bite-sized pieces. Chop the mushrooms, carrots, celery, and onion into small, even pieces.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Toss in the chopped mushrooms and cook for an additional 3-4 minutes, stirring frequently until they release their moisture and start to brown.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded rotisserie chicken, thyme, parsley, salt, and pepper. Reduce heat and let it simmer for about 15 minutes.
- If you’re using cream or milk, stir it in just before serving to keep the soup rich and creamy.
- Give your soup a taste and adjust the seasonings if necessary. A little squeeze of lemon juice can brighten up the flavors beautifully!
- Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy with crusty bread or crackers for a complete meal!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a dairy-free option, use coconut milk instead of cream or regular milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg