Rotisserie Chicken Mushroom Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 250 grams mushrooms sliced
- 4 cups chicken broth
- 2 cups rotisserie chicken shredded
- 1 cup milk
- 1 teaspoon dried thyme
- Salt to taste
- pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add sliced mushrooms and cook until they release their moisture.
- Pour in chicken broth and bring to a simmer.
- Add shredded rotisserie chicken to the pot.
- Stir in milk and dried thyme.
- Season with salt and pepper to taste.
- Simmer for 10-15 minutes, allowing flavors to meld.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
For a richer flavor, consider using a combination of different mushroom varieties like cremini and shiitake. If you prefer a thicker soup, you can mix a tablespoon of flour with a bit of water and add it to the soup during the simmering stage. Adjust the seasoning to your liking, and feel free to add other herbs like rosemary or basil for an extra aromatic touch.
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