This soup is so good, I'd have it on loop daily if I could..

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
2. Add the sliced mushrooms to the pot and cook until they are tender and browned.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the shredded rotisserie chicken, heavy cream, and chopped spinach.
5. Season with salt, pepper, thyme, and paprika. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning if necessary. Serve hot with your favorite sides.
Variations & Tips

For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative. If you have picky eaters, you can blend the soup to make it smoother, or leave out the mushrooms if they’re not a favorite. For an extra kick, add a pinch of red pepper flakes or a splash of hot sauce. You can also add other vegetables like carrots or celery for more texture and nutrition.