Rotisserie Chicken and Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium celery stalk chopped
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked rotisserie chicken shredded
- 1 cup fresh spinach chopped
- salt to taste salt
- pepper to taste pepper
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Add mushrooms and cook until browned and liquid has evaporated, about 7-10 minutes.
- Stir in garlic and thyme and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Cook for 5 minutes.
- Stir in heavy cream, shredded chicken, and spinach. Cook until spinach is wilted and chicken is heated through, about 5 minutes.
- Season with salt, pepper, and lemon juice to taste.
