Cozy Bowls of Rotisserie Chicken and Mushroom Soup Delight
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Learn how to make delicious Comforting Rotisserie Chicken and Mushroom Soup. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 rotisserie chicken, shredded (about 4 cups)
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini work well)
2 carrots, sliced
2 stalks celery, chopped
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup heavy cream (optional for extra richness)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. This step always reminds me of my grandmother’s kitchen, where the smell of onions meant something delicious was on the way.
Add the minced garlic and sliced mushrooms to the pot, cooking for another 3-4 minutes until the mushrooms are tender and the garlic is fragrant.
Stir in the carrots and celery, cooking until they begin to soften, about 5 minutes. This medley of vegetables not only adds flavor but also a delightful array of colors, reminiscent of the vibrant meals from my childhood.
Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded rotisserie chicken, dried thyme, and oregano. Season with salt and pepper to taste. Let the soup simmer for 20 minutes, allowing the flavors to meld beautifully.
If you’re opting for a creamier texture, stir in the heavy cream and let it heat through for another 5 minutes. This step is perfect for those cozy, chilly evenings when you crave something extra soothing.
Serve hot, garnished with fresh parsley. This final touch adds a pop of freshness and a nod to the herbs my mother always used to finish her dishes.
