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Rotisserie Chicken and Mushroom Chicken Soup

A comforting and quick-to-make chicken soup packed with rotisserie chicken and earthy mushrooms, perfect for chilly nights and family dinners.
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Temps de préparation 10 minutes
Temps de cuisson 30 minutes
Temps total 40 minutes
Portions: 6 servings
Type de plat: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 1 rotisserie chicken, shredded Using rotisserie chicken cuts down on prep time.
  • 8 ounces mushrooms, sliced Cremini, button, shiitake, or portobello mushrooms work great.
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth Use low-sodium chicken broth for better control over saltiness.
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup heavy cream (optional) Can be omitted for a lighter version.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
  3. Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms are tender.
  4. Add 6 cups of chicken broth and the shredded rotisserie chicken to the pot.
  5. Add thyme, parsley, salt, and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes.
  6. If desired, stir in 1 cup of heavy cream and simmer for an additional 5 minutes.
  7. Taste your soup and adjust the seasoning as needed. Serve hot.

Nutrition

Portion: 1gCalories: 350kcalCarbohydrates: 30gProtéines: 25gFat: 15gLipides saturés: 7gSodium: 800mgFibre: 4gSucre: 5g

Notes

Garnish with fresh herbs or parmesan cheese for added flavor. Best served with crusty bread or a light side salad.

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