Ingredients:

  • 2 tablespoons olive oil or unsalted butter (30 ml)
  • 1 small yellow onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 8 ounces (225g) cremini or white button mushrooms, sliced
  • 2 medium carrots, diced (about 1 cup/150g)
  • 2 celery stalks, diced (about 1 cup/150g)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary or Italian seasoning
  • ¼ teaspoon black pepper, or to taste
  • Salt to taste
  • ¼ cup all-purpose flour (30g), for thickening (optional)
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 2-3 cups (300-450g) shredded rotisserie chicken, skin removed
  • ½ cup (120 ml) heavy cream or half-and-half (optional, for extra creaminess)
  • Fresh parsley or thyme, chopped, for garnish

Instructions:

  1. Heat oil or butter in a large pot or Dutch oven. Add diced onion and cook until softened. Stir in minced garlic, sliced mushrooms, diced carrots, and diced celery; cook until mushrooms are browned and vegetables are tender.
  2. Stir in dried thyme, rosemary (or Italian seasoning), black pepper, and salt. If using flour, sprinkle it over the vegetables and stir constantly for even distribution.
  3. Slowly pour in chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce to a simmer. Cook uncovered until vegetables are soft.
  4. Stir in shredded rotisserie chicken and simmer to warm through. If using cream, add it now and heat gently (do not boil).
  5. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh herbs.