Instructions
Sauté Vegetables:
In a large pot, heat the olive oil or butter over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, about 5-7 minutes.
Add Chicken and Broth:
Add the shredded rotisserie chicken to the pot.
Pour in the chicken broth and bring to a simmer.
Stir in the dried thyme, dried parsley, salt, and pepper.
Add Cream:
Reduce heat to low and slowly stir in the heavy cream.
Allow the soup to heat through without boiling, about 5 minutes.
Serve:
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley if desired.
Enjoy!
This creamy rotisserie chicken mushroom soup is perfect for a cozy meal. Serve it with crusty bread for a complete comfort food experience!
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Always a quick and easy weeknight meal for us! Addictive!
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