Hearty Rotisserie Chicken Mushroom Soup
1 rotisserie chicken, shredded
8 oz mushrooms, sliced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon thyme
1 teaspoon parsley
Salt and pepper to taste
1 cup heavy cream (optional)
INSTRUCTIONS:
Heat oil in a large pot over medium heat. Sauté onion, carrots, celery, and mushrooms until softened.
Add garlic and cook for 1 minute.
Pour in chicken broth and bring to a boil.
Stir in shredded chicken, thyme, and parsley.
Reduce heat and simmer for 20 minutes.
Optional: Stir in heavy cream before serving for a creamier soup.
Season with salt and pepper to taste and serve.
