Creamy Chicken Mushroom (Print Version)

# Ingredients:

01 - 2 spoons of butter or olive oil.
02 - 1 chopped-up medium onion.
03 - 2 garlic cloves, finely diced.
04 - A couple of cups of mushrooms, sliced.
05 - 1/4 cup flour, regular kind.
06 - 6 cups of chicken stock.
07 - 1/2 teaspoon thyme, dried.
08 - 1/2 teaspoon rosemary, dried.
09 - Half a cup of heavy cream or lighter half-and-half.
10 - 2 cups of shredded rotisserie chicken.
11 - A cup of chopped kale or spinach, your choice (optional).
12 - Season with salt and pepper however you like.
13 - Fresh parsley or chopped chives for topping.

# Instructions:

01 - Heat up the oil and cook the onion until soft, about 4 minutes. Toss in garlic for half a minute.
02 - Let the mushrooms brown in the pan—it'll take around 5 to 7 minutes.
03 - Add flour to the mix and cook for 2 minutes. Slowly pour in your broth, stirring all the time.
04 - Sprinkle in the herbs and let everything simmer gently for about 10 minutes.
05 - Mix in the chicken, cream, and any greens you’re using. Let it cook for 5 minutes and add seasoning to your liking.

# Notes:

01 - Rotisserie chicken makes it easy.
02 - Pick any mushrooms you like.
03 - Freeze the soup before adding cream for later.

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