Ingredients
Gathering ingredients for this soup is a breeze. Here’s what you’ll need:
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Feel free to substitute with what you have. White button mushrooms can replace cremini, and vegetable broth can stand in for chicken broth if needed. The key is to let the natural flavors shine through.
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent, about 3-4 minutes.
- Add sliced mushrooms, carrots, and celery. Cook until mushrooms begin to brown and vegetables are slightly tender, about 5-7 minutes.
- Stir in the shredded rotisserie chicken, ensuring it is well combined with the vegetables.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Add thyme, oregano, salt, and pepper. Let it simmer for 15 minutes, allowing the flavors to meld.
- Reduce the heat to low and slowly stir in the heavy cream, cooking for an additional 5 minutes until the soup is heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Cooking this soup reminds me of the patience my grandmother taught me. There’s something meditative about letting a dish gently simmer, its aroma filling the kitchen with warmth and promise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International