Rotisserie Chicken Mushroom Soup
Ingredients:
1 rotisserie chicken (skin removed, meat shredded)
2 cups mushrooms (cremini, button, or shiitake are great choices)
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil or butter
1 tbsp fresh thyme or 1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp flour (optional for thickening)
1 tbsp fresh parsley (for garnish)
Directions:
Prepare the chicken: Shred the meat from the rotisserie chicken, removing the skin and bones. Use a mix of white and dark meat for a richer flavor.
Sauté vegetables: In a large pot, heat olive oil or butter over medium heat. Add the chopped onions and cook for 3-4 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and become tender.
Make the soup base: Sprinkle the flour (optional) over the vegetables and stir well, cooking for 1-2 minutes. This will help thicken the soup. Slowly pour in the chicken broth while stirring to avoid lumps.
Add chicken and seasoning: Stir in the shredded rotisserie chicken, thyme, rosemary, salt, and pepper. Let it simmer for 10-15 minutes so the flavors meld together.
Add cream: Lower the heat and stir in the heavy cream for a creamy texture. Simmer for an additional 5 minutes.
Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley for a burst of color and freshness.