For the Soup Base:

1 rotisserie chicken, shredded (bones reserved for broth if desired)

2 cups mushrooms, sliced (button, cremini, or shiitake)

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons unsalted butter (or olive oil)

2 tablespoons all-purpose flour (for thickening)

For the Broth:

6 cups chicken broth (use homemade with reserved chicken bones or store-bought)

1 cup heavy cream (for creaminess)

1 teaspoon sea salt (plus more to taste)

½ teaspoon black pepper

½ teaspoon smoked paprika (optional for flavor)

½ teaspoon dried thyme

½ teaspoon dried parsley

Optional Toppings:

Fresh parsley, for garnish

Crusty bread or garlic bread, for serving

Sauté the Mushrooms, Onions, and Garlic:

Heat the butter in a large pot over medium-high heat.

Add the sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until golden brown.

Add the diced onions and cook for 2-3 minutes, or until the onions are translucent.

Stir in the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.

Make the Roux:

Sprinkle the flour over the mushrooms, onions, and garlic. Stir well and cook for 1-2 minutes to remove the raw flour taste.

Add the Broth and Seasonings:

Slowly pour in the chicken broth, stirring constantly to avoid lumps.

Add sea salt, black pepper, smoked paprika, thyme, and parsley.

Bring to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes to allow the flavors to meld.

Add the Chicken and Cream:

Stir in the shredded rotisserie chicken and cook for 5 minutes.

Add the heavy cream, stirring to combine. Let the soup simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.

Serve:

Ladle the creamy chicken mushroom soup into bowls.

Garnish with fresh parsley and serve with a side of crusty bread or garlic bread.