Leftover rotisserie chicken finds new life in this well-seasoned creamy soup full of chicken and veggies including mushrooms and carrots. This recipe is a jumping-off point--use your favorite veggies or whatever you have on hand.
1teaspoonfresh thyme - or 1/4 teaspoon dried thyme
1teaspoonpoultry seasoning
3tablespoons(22g)all-purpose flour
3cups(681g)chicken broth or bone broth
3(216-300g)carrots, thinly sliced
1 to 1-½cup(170-255g)cooked chicken - finely diced
½cup(114g)whipping cream
1tablespoonchopped parsley
Instructions
Heat 3 tablespoons vegetable oil, 1 cup chopped onions, and 2 medium celery sticks, finely chopped to a large, heavy pot and cook over medium heat until tender.
Add 4 ounces fresh button mushrooms, quartered, and continue to cook until soft.
Add ¼ teaspoon white pepper, ½ teaspoon salt , ¼ teaspoon freshly ground pepper, ⅛ teaspoon crushed red peppers, 1 teaspoon fresh thyme, and 1 teaspoon poultry seasoning. Stir until you start to smell the fragrance of the spices.
Add 3 tablespoons all-purpose flour and stir to coat the vegetables evenly.
Add 3 cups chicken broth or bone broth, 3 carrots, thinly sliced, and 1 to 1-½ cup cooked chicken, cubed or shredded.
Cook over medium heat for 10-15 minutes or until carrots are tender.
Stir in ½ cup whipping cream.
Garnish with 1 tablespoon chopped parsley just before serving.