I think that rotisserie chicken in the store is the most irresistible smell imaginable. When I am hungry and pressed for time, nothing is better than one of those inexpensive, wonderfully moist birds. Eaten fresh with vegetables and a starch the chicken is perfection. Even better? There is always meat leftover that I like to use up in sandwiches, hashes, tacos, wraps, salads and the best way this time of year? Soups.
It’s been 5 degrees the past few days. I am freezing my tail off and I need something warm and comforting to chase the chill out of my body. Enter my chicken and mushroom soup. Using leftover chicken, this recipe is simmered and served within 30 minutes. It’s earthy, creamy and full of lean protein and vegetables. I hope you’ll enjoy it!
1 tablespoon olive oil
1 small onion, diced
1 celery stalk, diced
6 ounces sliced shiitake mushrooms
2 large carrots, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
20 ounces chicken broth (no-salt added)
4 cups water
1 cup orzo
1 cup cooked and shredded chicken (leftover rotisserie!)
1 cup half and half
salt and pepper to taste
Add the olive oil, onion, celery and a pinch of salt to a large soup pot over medium high-heat. Saute for 5 minutes, until the onions and celery soften and turn translucent.
Add the mushrooms and garlic to the pot and saute for another five minutes.
Add the carrots, thyme, chicken broth, a pinch of salt and pepper and water to the pot. Bring to a gentle boil. Add the pasta and chicken to the pot. Reduce to a simmer and cook for 10 minutes, until the pasta is almost cooked.
Add the half and half and cook a further 5 minutes. Taste and adjust seasoning as needed. Enjoy!