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Chicken and Mushroom Soup

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A comforting chicken and mushroom soup that uses rotisserie chicken and rice for a warm, filling meal.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 1 cup rice
  • 1 cup mushrooms, sliced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 6 cups chicken broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic; sauté until the onion turns translucent, about 3–5 minutes.
  3. Add sliced mushrooms, diced carrots, and diced celery; cook until the vegetables begin to soften, about 4–6 minutes.
  4. Stir in shredded chicken and rice; cook and stir for about 1 minute to mix flavors.
  5. Pour in chicken broth and bring to a gentle simmer.
  6. Season with salt and pepper to taste. Reduce heat to low and simmer, uncovered, for about 20 minutes or until the rice is tender.
  7. Taste, adjust seasoning, and ladle into bowls. Garnish with chopped fresh parsley if desired. Serve hot.

Notes

Use leftover rotisserie chicken or poach boneless chicken breasts and shred them. For a creamy texture, try short-grain rice.

Nutrition

Find it online: https://www.topchoicerecipes.com/chicken-mushroom-soup/