Rotisserie Chicken Mushroom Soup

• 1 onion diced
• 2 celery sticks finely chopped
• 4 garlic cloves crushed
• 1 lb mushrooms thinly sliced
• 2 tsp fresh thyme
• 1 rotisserie chicken shredded
• 6 cups stock
• 1 cup cream or half and half
• 3 cups spinach chopped
• pinch of chili flakes (optional)
• salt and pepper to taste

1. Heat a splash of olive oil or a knob of butter in a large pot.
2. Cook the onion and celery until soft and translucent.
3. Add the mushrooms and cook until golden brown.
4. Add the thyme and garlic and cook until fragrant.
5. Pour in the stock and cream then bring to a simmer.
6. Cook for 5 minutes. 
7. Add the chicken and spinach and simmer for another 5 minutes.
8. Season with salt and pepper and add lemon juice to taste.

Serve the soup with the bread of your choice.