Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, thinly sliced
- 4 cups low sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1 carrot, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice, plus extra for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about five minutes.
- Stir in garlic, carrot, and celery and cook for three minutes more.
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Pour in chicken broth and add thyme, bring to a gentle simmer.
- Stir in shredded rotisserie chicken and simmer for five to eight minutes to meld flavors.
- Season with salt, pepper, and lemon juice, adjusting to taste.
- Garnish bowls with chopped parsley and an extra squeeze of lemon before serving.
Notes
Brown the mushrooms well for the richest flavor and use low sodium broth to control the salt levels. Finish with fresh herbs and acid before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg