Rotisserie Chicken Mushroom Soup Ready in 45

Ingredients

• 2 tablespoons olive oil or unsalted butter (30 ml)
• 1 small yellow onion, diced (about 1 cup/150g)
• 2 cloves garlic, minced
• 8 ounces (225g) cremini or white button mushrooms, sliced
• 2 medium carrots, diced (about 1 cup/150g)
• 2 celery stalks, diced (about 1 cup/150g)
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary or Italian seasoning
• ¼ teaspoon black pepper, or to taste
• Salt to taste
• ¼ cup all-purpose flour (30g), for thickening (optional)
• 6 cups (1.4 liters) low-sodium chicken broth
• 2-3 cups (300-450g) shredded rotisserie chicken, skin removed
• ½ cup (120 ml) heavy cream or half-and-half (optional, for extra creaminess)
• Fresh parsley or thyme, chopped, for garnish