Rotisserie Chicken Mushroom Soup (Print)
Enjoy a hearty bowl with tender chicken, fresh mushrooms, and comforting vegetables in every spoonful.
# Ingredients:
→ Poultry
01 -
1 rotisserie chicken, shredded
→ Vegetables
02 -
230 g mushrooms, sliced
03 -
1 onion, diced
04 -
2 carrots, sliced
05 -
2 celery stalks, chopped
06 -
4 cloves garlic, minced
→ Broth and Seasoning
07 -
1.4 litres chicken broth
08 -
1 teaspoon dried thyme
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Olive oil, for sautéing
# Steps:
01 -
Heat a splash of olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, chopped celery, and minced garlic. Cook, stirring occasionally, until vegetables soften, about 5–7 minutes.
02 -
Add the sliced mushrooms to the pot and continue to cook until they release their juices and become tender, approximately 3–4 minutes.
03 -
Pour in the chicken broth and bring to a gentle simmer.
04 -
Incorporate the shredded rotisserie chicken and dried thyme. Simmer uncovered for 20 minutes to develop flavor.
05 -
Taste the soup and adjust with salt and black pepper as desired. Ladle hot soup into bowls and serve immediately.
# Notes:
01 -
For a richer flavour, use a mix of cremini and white mushrooms, and add a bay leaf during simmering if available.