Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup heavy cream or whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 tablespoon flour (optional, for thickening)
- ½ cup cooked rice or pasta (optional)
Instructions
- Sauté the vegetables – In a large pot, melt butter over medium heat. Add onions, garlic, mushrooms, carrots, and celery. Cook for 5–7 minutes until softened.
- Add broth and chicken – Pour in chicken broth, add shredded rotisserie chicken, and stir in thyme, parsley, salt, and pepper. Bring to a gentle boil.
- Simmer – Reduce heat and let the soup simmer for about 15–20 minutes to allow flavors to develop.
- Make it creamy – Stir in the heavy cream or milk. If using flour to thicken, mix it with a small amount of cold water first, then add to the soup and stir well.
- Add rice or pasta (optional) – Stir in cooked rice or pasta if desired, and let it warm through.
- Serve hot – Garnish with fresh parsley or extra black pepper. Enjoy!