Ingredients
- 1 rotisserie chicken, shredded (about 4 cups)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, 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 pepper to taste
- 1 cup heavy cream (optional for a creamy version)
- 2 tablespoons fresh parsley, chopped
Feel free to substitute cremini mushrooms with white button mushrooms if you prefer a milder taste, or add a pinch of red pepper flakes for a bit of heat. This soup is versatile, much like the diverse recipes I enjoyed growing up, which often varied depending on what was fresh and available.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their juices, about 7 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
- Pour in the chicken broth, then add the shredded rotisserie chicken, dried thyme, and oregano. Season with salt and pepper to taste.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes.
- If you prefer a creamy soup, stir in the heavy cream during the last 5 minutes of cooking.
- Once the vegetables are tender, remove the pot from heat and stir in the fresh parsley.
- Serve hot, garnished with additional parsley if desired.
Cooking this soup always takes me back to my childhood kitchen, where improvisation was key. Don’t be afraid to adjust the herbs or add a splash of lemon juice for brightness, making it your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International