🍄 Rotisserie Chicken & Mushroom Soup

Instructions:

1. Sauté veggies & mushrooms:
   • In a large pot, heat oil/butter over medium heat.
   • Add onion, carrots, celery. Cook 5 min until softened.
   • Add garlic and mushrooms, sauté another 5–6 min until mushrooms release liquid and brown slightly.
2. Build the soup:
   • Stir in broth, thyme, bay leaf. Bring to a boil, then reduce to simmer.
   • Add shredded chicken. Simmer 15–20 minutes to meld flavors.
3. Finish & serve:
   • Remove bay leaf. Stir in cream if using. Season with salt & pepper.
   • Garnish with parsley. Serve hot with crusty bread. 🥖

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✨ Tips:

• If you add rice/noodles, cook separately and stir in before serving (so they don’t soak up too much broth).
• Rotisserie chicken skin adds flavor — toss a bit into the pot if you like a richer broth.
• Keeps in the fridge for 3 days or freezer for 2 months.

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Would you like me to also give you a Hungarian twist on this soup (adding paprika & sour cream, turning it into a creamy gombaleves-style chicken soup 🇭🇺)?