Rotisserie Chicken and Mushroom Soup

Ingredients

• 2 cups Rotisserie chicken, shredded
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 8 ounces Mushrooms, sliced (preferably cremini or button)
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 6 cups Chicken broth
• 1 cup Heavy cream
• 2 sprigs Fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Add the sliced mushrooms, carrots, and celery. Cook for 5-7 minutes until the mushrooms are browned and the vegetables are slightly softened.
5. Pour in the chicken broth and add the thyme. Bring to a boil.
6. Reduce heat and let simmer for about 10 minutes.
7. Stir in the shredded rotisserie chicken and heavy cream. Simmer for another 5 minutes, allowing the flavors to meld.
8. Season with salt and pepper to taste. Remove thyme sprigs before serving.

Nutrition