Description
A quick and comforting stovetop soup made with shredded rotisserie chicken and sautéed mushrooms, perfect for fall.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced (such as cremini or button)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 3 tbsp all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped
- 1 tbsp lemon juice (optional)
Instructions
- Heat butter and olive oil in a large pot over medium heat, add onion, carrots, and celery, cook until softened, about 5 minutes.
- Add mushrooms and cook until they release liquid and reduce, about 6 minutes.
- Stir in garlic and sprinkle flour, cook for 1 minute while stirring.
- Gradually whisk in chicken broth, bring to a gentle simmer.
- Add shredded chicken, thyme, and bay leaf, simmer for 8 to 10 minutes.
- Stir in cream, adjust salt and pepper, finish with parsley and lemon if desired.
- Remove thyme stems and bay leaf before serving.
Notes
Control the texture of the mushrooms by adjusting cooking time. Add cream off heat to avoid separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg