Step 1

Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and sauté for an additional 30 seconds.

Step 2

Add the sliced mushrooms to the pot and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 3

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, stirring constantly to avoid lumps.

Step 4

Add the dried thyme and rosemary to the pot. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Step 5

Stir in the shredded rotisserie chicken and optional chopped spinach or kale. Simmer for 5 minutes until the chicken is heated through and the greens are tender.

Step 6

Reduce the heat to low and stir in the heavy cream or half-and-half. Taste and adjust seasoning with salt and pepper as needed.

Step 7

Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve warm with crusty bread or crackers.