Rotisserie Chicken Mushroom Soup

Ingredients

• 2 cups shredded rotisserie chicken
• 8 oz fresh mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for lighter version)
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. 1

   In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 3-4 minutes).

2. 2

   Stir in minced garlic and sliced mushrooms; cook until mushrooms are golden brown (about 5-7 minutes).

3. 3

   Pour in the vegetable broth and add the shredded rotisserie chicken; mix gently.

4. 4

   Reduce heat slightly and stir in heavy cream (or coconut milk), fresh thyme, salt, and pepper. Let simmer for about 10 minutes.

5. 5

   Adjust seasoning as needed before serving.

6. 6

   Ladle into bowls; garnish with extra thyme or cracked pepper if desired.