Skip to contentInstructions
1. Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes, until soft and translucent.
- Add the garlic and mushrooms, and sauté for an additional 5-6 minutes, until the mushrooms are browned and tender.
2. Add the Chicken and Broth
- Stir in the shredded rotisserie chicken and chicken broth. Add the thyme, parsley, salt, and pepper to taste.
- Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
3. Optional: Make a Roux for Thickening
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the heavy cream, stirring constantly until the mixture thickens slightly. This will help give the soup a creamier texture.
4. Combine the Cream and Soup
- Stir the cream mixture (if using) into the soup. Let the soup simmer for an additional 5-10 minutes, until the broth is creamy and heated through.
5. Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.