Chicken and Mushroom Soup
This comforting Chicken and Mushroom Soup is packed with tender chicken and hearty vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use leftover rotisserie chicken.
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Use homemade broth for richer flavor.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- 2 tablespoons olive oil
- as needed Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add mushrooms, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil.
- Add shredded chicken, thyme, rosemary, salt, and pepper. Reduce heat and let it simmer for 20 minutes.
- Adjust seasoning as needed.
- Serve warm, garnished with fresh parsley.
Notes
This soup can be served with crusty bread or crackers for added texture. For a creamier soup, stir in a splash of heavy cream before serving. Store in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 2-3 months.