Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup milk or cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the Vegetables: Add the sliced mushrooms, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Make the Soup Base: Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil.
- Add Chicken and Seasonings: Reduce the heat to a simmer. Add the shredded rotisserie chicken, dried thyme, and rosemary. Season with salt and pepper to taste. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
- Finish with Milk/Cream: Stir in the milk or cream and let the soup heat through, but do not let it boil. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for a complete meal.
- Prep Time: 15