Description
A warm and cozy soup made with rotisserie chicken, mushrooms, and vegetables, perfect for chilly days.
Ingredients
Scale
- 1 rotisserie chicken
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Shred the rotisserie chicken into bite-sized pieces and set aside.
- In a large pot, heat olive oil over medium heat. Sauté diced onion, minced garlic, diced carrots, and diced celery until soft (5-7 minutes).
- Add sliced mushrooms and cook until they release moisture and slightly brown (about 5 minutes).
- Pour in the chicken broth, add the bay leaf, and let it simmer uncovered for about 15 minutes.
- Incorporate the shredded chicken back into the pot, season with salt and pepper, and heat through for 5-10 minutes.
- Remove the bay leaf, ladle into bowls, and garnish with fresh parsley before serving.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Microwave or gently reheat on the stovetop before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 90mg