Ingredients
Soup Ingredients
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
Instructions
- Sauté Vegetables: In a large pot, heat a splash (about 1 tablespoon) of olive oil over medium heat. Add the diced onion, sliced carrots, chopped celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and continue cooking until the mushrooms have released their juices and are tender, about 3-4 minutes.
- Add Broth: Pour the chicken broth into the pot with the sautéed vegetables and mushrooms. Increase heat to bring the mixture to a gentle simmer.
- Incorporate Chicken: Add the shredded rotisserie chicken and dried thyme to the simmering soup. Let it cook uncovered for 20 minutes to allow the flavors to meld together and the chicken to heat through.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the finished soup into bowls and serve hot. Enjoy the warmth and savory flavors!
Notes
- Feel free to add other vegetables such as peas or corn for additional nutrition and variety.
- This soup freezes well. Store leftovers in airtight containers in the freezer for convenient future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
