Rotisserie Chicken Mushroom Soup

Ingredients:

• 1 rotisserie chicken, shredded
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• ½ teaspoon paprika (optional)

Instructions:

1. Sauté the Vegetables:
   • Heat the olive oil in a large pot over medium heat.
   • Add the diced onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and sliced mushrooms, then sauté for another 5 minutes until the mushrooms release their moisture and begin to brown.
2. Add the Chicken and Broth:
   • Stir in the shredded rotisserie chicken.
   • Pour in the chicken broth and add the salt, black pepper, thyme, and paprika.
   • Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes.
3. Add the Cream:
   • Reduce the heat to low and stir in the heavy cream.
   • Let the soup warm up for another 5 minutes, but do not boil after adding the cream.
4. Serve:
   • Taste and adjust seasoning if needed.
   • Serve hot, garnished with fresh herbs or grated Parmesan cheese if desired.

Enjoy your Rotisserie Chicken Mushroom Soup!