1 rotisserie chicken, shredded (remove skin and bones)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme (optional)

1/2 teaspoon smoked paprika (optional)

Salt and pepper, to taste

Optional garnish: fresh parsley or chives

Instructions:

Sauté Aromatics and Mushrooms:

Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 5–7 minutes, until softened.

Stir in the minced garlic and cook for an additional minute, until fragrant.

Add the mushrooms to the pot and cook for 5–6 minutes, stirring occasionally, until they are tender and slightly browned.

Add Chicken Broth: