Sauté the Vegetables: In a large pot, heat a little oil over medium heat. Add the sliced mushrooms, diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the Chicken and Broth: Stir in the shredded rotisserie chicken, chicken broth, dried thyme, salt, and pepper. Bring the mixture to a boil over medium-high heat.
Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld together.
Blend the Soup (Optional): If you prefer a smooth soup, use an immersion blender directly in the pot to puree the mixture until smooth. Alternatively, let the soup cool for a bit and then blend it in batches using a regular blender.
Add Cream (Optional): For a creamier texture, stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
Serve: Ladle the soup into bowls and garnish with chopped herbs like parsley or a sprinkle of paprika for extra flavor and color.
Serving and Storage Tips:
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