Comforting Rotisserie Chicken and Mushroom Soup
A warm and savory soup made with rotisserie chicken and mushrooms, perfect for chilly days.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded
- 8 oz mushrooms, sliced (about 225g)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- Optional: fresh parsley for garnish
Instructions
Preparation
- In a large stock pot, heat the olive oil and butter over medium heat.
- Add the diced onion and garlic, sautéing until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are soft and browned.
- Add the carrots and celery to the pot, cooking for an additional 3-4 minutes until slightly tender.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Stir in the shredded rotisserie chicken, thyme, and parsley. Season with salt and pepper to taste.
- Reduce the heat and let it simmer for about 15-20 minutes, adding in the frozen peas during the last 5 minutes of cooking.
- Serve hot, garnished with fresh parsley if desired.
Notes
Serve with crusty bread, crackers, or a side salad. For a creamier soup, add a splash of heavy cream or a dollop of sour cream just before serving. To enhance flavor, add a splash of white wine when sautéing vegetables. For a thicker soup, blend a portion of it and return to the pot. Feel free to customize this soup by adding zucchini, corn, or spinach.