Rotisserie Chicken Mushroom Soup
A warm and comforting soup made with shredded rotisserie chicken, mushrooms, and a blend of vegetables, perfect for any day.
Ingredients
Main Ingredients
- 1 rotisserie chicken, shredded Use leftover chicken for convenience.
- 8 oz mushrooms, sliced Variety can enhance flavor.
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced Don't skip for flavor.
- 6 cups chicken broth Use gluten-free for a gluten-free option.
- 1 tsp dried thyme
- Salt and pepper to taste Adjust seasoning as preferred.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Sauté onion, carrots, celery, and garlic until softened (5-7 minutes).
- Add the sliced mushrooms and cook until they release their juices (3-4 minutes).
- Pour in the chicken broth and bring to a simmer.
- Stir in the shredded rotisserie chicken and thyme; let simmer for 20 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot in bowls, paired with crusty bread or a fresh salad.
- Optionally sprinkle some parsley or add a dash of lemon juice for added flavor.
Notes
To store, let the soup cool completely and then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Leave space at the top of the container when freezing.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 4g
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