Instructions:
- Sauté veggies & mushrooms:
- In a large pot, heat oil/butter over medium heat.
- Add onion, carrots, celery. Cook 5 min until softened.
- Add garlic and mushrooms, sauté another 5–6 min until mushrooms release liquid and brown slightly.
- Build the soup:
- Stir in broth, thyme, bay leaf. Bring to a boil, then reduce to simmer.
- Add shredded chicken. Simmer 15–20 minutes to meld flavors.
- Finish & serve:
- Remove bay leaf. Stir in cream if using. Season with salt & pepper.
- Garnish with parsley. Serve hot with crusty bread. 🥖
✨ Tips:
- If you add rice/noodles, cook separately and stir in before serving (so they don’t soak up too much broth).
- Rotisserie chicken skin adds flavor — toss a bit into the pot if you like a richer broth.
- Keeps in the fridge for 3 days or freezer for 2 months.
Would you like me to also give you a Hungarian twist on this soup (adding paprika & sour cream, turning it into a creamy gombaleves-style chicken soup 🇭🇺)?