Place a large soup pot over medium-high heat and add the butter. When the butter is melted, add the onion, celery, carrots, garlic, mushrooms and salt or bouillon. Cook for 6−8 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent.
Add the basil, rosemary, parsley, chicken broth, cooked chicken and potatoes and bring the soup to a boil. Immediately reduce the heat to medium-low and simmer for 20−25 minutes.
Stir in milk or half-and-half and season with salt and pepper to taste. The soup is ready to serve when the potatoes are cooked through.
Enjoy!
Notes
If you opt for dry rosemary and parsley in this recipe, we suggest 1−1 ½ tsp dried parsley and ¼ tsp dried rosemary.