Prep Time: 10 Min
1 ½ cups shredded rotisserie chicken 2 cups sliced cremini or baby bella mushrooms 2 tablespoons unsalted butter 1 small onion, diced 3 garlic cloves, minced 1 teaspoon dried thyme 2 tablespoons all-purpose flour 4 cups low-sodium chicken broth 1 cup heavy cream Salt, to taste Black pepper, to taste
Cook Time: 25 Min
Ingredients
In a large pot, melt the butter over medium heat. Add mushrooms and diced onions. Sauté for about 8 minutes until softened and the mushrooms release their moisture.
Stir in minced garlic and thyme, cooking for another minute. Sprinkle in flour and stir continuously to cook out the raw taste.
Gradually pour in chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
Shred rotisserie chicken and add to the soup. Let simmer for 10 minutes so the flavors meld.