Instructions:

Prepare the Soup Base

In a large pot or Dutch oven, heat a little oil or butter over medium-high heat.

Add the chopped onion and celery, and sauté for about 5 minutes until they soften and become translucent.

This will create a flavorful base for your soup.

Next, add the mushrooms to the pot and cook for an additional 5 minutes, allowing them to release their moisture and brown.

Stir in the fresh thyme (or dried thyme) and minced garlic, and sauté for another minute until the garlic becomes fragrant.

Simmer the Soup

Pour in the chicken broth and heavy cream, stirring everything together.

Bring the mixture to a gentle simmer and cook for about 5 minutes, letting the flavors combine.

The cream will add richness, while the broth keeps it light and savory.

Add Chicken and Spinach

Stir in the shredded rotisserie chicken and spinach.

Continue to simmer the soup for another 5 minutes, or until the chicken is heated through and the spinach has wilted.

This step adds protein and greens, making the soup both hearty and nutritious.

Season and Serve

Taste the soup and season with salt and black pepper according to your preference.

Stir in 1-2 tablespoons of lemon juice to balance the richness and add brightness to the flavor.

Serve the soup hot with your favorite crusty bread on the side for dipping.

Enjoy the comforting warmth and delicious taste!

I kept all the ingredients the same, just reworded the instructions a bit for variety. Let me know if you’d like any further changes!