Sauté the Vegetables: Heat 2 tablespoons of butter or olive oil in a large pot over medium heat. Add 1 diced onion and cook for 3–4 minutes until softened. Add 2–3 minced garlic cloves and cook for an additional 30 seconds, until fragrant. Then, add 250 g of sliced mushrooms and cook until tender and lightly browned, about 5–6 minutes.
Add Chicken and Broth: Stir in 2 cups of shredded rotisserie chicken. Pour in 4 cups of chicken broth and add 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme). Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Thicken and Add Cream: If you want a thicker soup, sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir for 1 minute. Slowly pour in 1 cup of heavy cream (or half-and-half) while stirring. Let the soup simmer for 5–7 minutes, until it thickens slightly and becomes creamy.
Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread for a complete, comforting meal.
