Description
A cozy and nourishing one-pot soup made with tender rotisserie chicken, earthy mushrooms, hearty vegetables, herbs, and optional rice, perfect for cool nights or meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups mushrooms, sliced (cremini or button)
2 medium carrots, sliced
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
6 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
1/2 cup wild rice or brown rice (optional)
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Juice of 1/2 lemon (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3–4 minutes until softened.
- Stir in garlic, mushrooms, carrots, and celery. Cook for 6–8 minutes until vegetables begin to soften and mushrooms release their juices.
- Add thyme and rosemary, stirring to coat the vegetables with the herbs.
- Pour in the chicken broth and bring to a gentle boil.
- If using rice, stir it in now. Reduce heat to a simmer and cook for 25–30 minutes until rice is tender.
- Add shredded rotisserie chicken and simmer for another 5–10 minutes until heated through.
- Season with salt, pepper, and lemon juice (if using).
- Garnish with fresh chopped parsley before serving.
Notes
Swap rice with quinoa, barley, or orzo for variety.
For creaminess, add coconut milk or Greek yogurt at the end.
Add spinach or kale in the last 5 minutes for extra greens.
Spice it up with red pepper flakes or hot sauce.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 4g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
