Directions:
1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-4 minutes.
2. Add the garlic and mushrooms, cooking until mushrooms are tender and golden, about 5 minutes.
3. Pour in the chicken broth and bring to a simmer. Stir in the thyme, paprika, salt, and pepper.
4. Add the shredded rotisserie chicken and cook for 5 minutes to heat through.
5. Stir in the heavy cream and simmer gently for 3-4 minutes.
6. Add the spinach and cook for 1-2 minutes until wilted. Adjust seasoning as needed.
7. Serve hot, garnished with parsley or freshly ground black pepper, alongside crusty bread if desired.
Prep time: 10 min, Cooking time: 20 min, Servings: 4, Kcal: 320 per serving
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