Rotisserie Chicken Mushroom Soup

Instructions

1. Sauté the Vegetables

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion and cook for 3-4 minutes, until soft and translucent.
• Add the garlic and mushrooms, and sauté for an additional 5-6 minutes, until the mushrooms are browned and tender.

2. Add the Chicken and Broth

• Stir in the shredded rotisserie chicken and chicken broth. Add the thyme, parsley, salt, and pepper to taste.
• Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.

3. Optional: Make a Roux for Thickening

• In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
• Gradually whisk in the heavy cream, stirring constantly until the mixture thickens slightly. This will help give the soup a creamier texture.

4. Combine the Cream and Soup

• Stir the cream mixture (if using) into the soup. Let the soup simmer for an additional 5-10 minutes, until the broth is creamy and heated through.

5. Serve

• Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.