Description
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups chicken broth
1 cup heavy cream
2 cups rotisserie chicken, shredded
1 tsp dried thyme
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 cup baby spinach
¼ cup grated parmesan cheese
Directions:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 3 minutes.
Stir in the minced garlic and mushrooms, cooking for another 5 minutes until the mushrooms are tender.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the heavy cream, shredded rotisserie chicken, thyme, oregano, salt, and black pepper. Simmer for 10 minutes.
Add the baby spinach and stir until wilted.
Remove from heat and stir in the grated parmesan cheese.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 280 per serving Servings: 4 servings
