Amazing Focaccia

Rotisserie Chicken Mushroom Soup Ingredients 🛒 1 medium white onion, diced (red onion or shallots also work) 2–3 celery stalks, chopped 3 garlic cloves, minced 8 oz mushrooms (chestnut or portabellini recommended, but any type works) 1 teaspoon fresh thyme (or ½ teaspoon dried thyme) 4 cups chicken broth or stock 1 cup heavy cream or whipping cream 2 cups rotisserie chicken, shredded (or any cooked chicken) 2 cups spinach, fresh or frozen Salt and black pepper, to taste 1–2 tablespoons lemon juice, to taste Making the Soup Base 🍲 Start by heating a splash of oil or a small knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, stirring occasionally as they cook. After about five minutes, they should be soft and translucent, releasing a gentle, savory aroma. Add the sliced mushrooms to the pot and continue cooking for another five minutes. Let them brown slightly, as this step helps develop a deeper, richer flavor. Once the mushrooms are golden and tender, stir in the thyme and minced garlic. Cook for about one minute, just until fragrant. Simmering the Soup 🥣 Pour in the chicken broth and heavy cream, stirring well to combine. Bring the soup to a gentle simmer and let it cook for about five minutes. This allows the flavors to blend and the broth to become creamy and well balanced. Adding Chicken and Spinach 🍗🥬 Stir in the shredded rotisserie chicken and spinach. Continue simmering for another five minutes, or until the chicken is heated through and the spinach is fully wilted. The soup should be creamy, hearty, and fragrant at this stage. Seasoning and Serving 🍽️ Season the soup with salt and black pepper to taste. Finish with a squeeze of lemon juice, adding it gradually until the flavor feels bright and balanced. Serve the soup hot, paired with crusty bread or warm rolls for dipping. This Rotisserie Chicken Mushroom Soup is easy, comforting, and endlessly satisfying—a recipe you’ll want to keep on repeat.