Italian Chicken Soup
Ingredients
- 6 cups low-sodium chicken broth
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind (option – check out note below for future tips)
- 1 fennel bulb, thinly sliced
- 1 tablespoon of Parsley
- 1 tablespoon of Basil
- 2 medium carrots, peeled and sliced
- 1 cups of mushrooms, sliced then sliced in half
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 tablespoon Olive Oil
- Kosher salt
Directions
In a large stockpot, add olive oil and saute the fennel for about 5 minutes, then add chicken broth, bay leaf, and Parmesan rind, keep on medium-high heat.
Add the carrots and mushrooms and simmer until tender, about 5 minutes.
Add the chicken and heat through, about 2 to 3 minutes.
Remove the bay leaf and the Parmesan rind and discard.
Stir basil and parsley.
Season with salt, to taste.
Ladle the soup into serving bowls.