Description
A comforting and hearty soup made with rotisserie chicken and mushrooms, perfect for any occasion.
Ingredients
- 2 tablespoons (30 ml) olive oil or butter
- 1 small onion, diced — about 150 g
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 2 medium carrots, diced — about 150 g
- 2 celery stalks, diced — about 100 g
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (1 g) dried rosemary or Italian seasoning
- ¼ cup (30 g) all-purpose flour
- 6 cups (1.4 L) low-sodium chicken broth
- 2–3 cups shredded rotisserie chicken — 300–450 g
- ½ cup (120 ml) heavy cream or half-and-half
- ¼ teaspoon (1 g) black pepper
- Salt, to taste
- 2 tablespoons (8 g) fresh parsley, chopped
Instructions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Add garlic, mushrooms, thyme, rosemary, and black pepper. Cook for another 5–7 minutes, until the mushrooms are golden.
- Sprinkle the flour over the vegetables and stir for about 1 minute.
- Slowly pour in the chicken broth while stirring to prevent lumps.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
- Stir in the shredded rotisserie chicken and simmer for another 5–10 minutes.
- Lower the heat and stir in the heavy cream. Heat gently for 3–5 minutes—don’t let it boil.
- Taste and adjust the salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker soup, add more flour or reduce the amount of broth.
- Feel free to add other vegetables like peas or corn for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg