Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup is my favorite kind of comfort food—hearty, rich, and full of cozy, earthy flavor. Using tender, pre-cooked rotisserie chicken makes it a breeze to throw together, while mushrooms and herbs give it that homemade, slow-cooked taste. It’s one of those soups that feels like a warm hug in a bowl, especially on chilly nights.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make but still tastes like it simmered all day. The rotisserie chicken saves time without sacrificing flavor, and the mushrooms add depth and heartiness. It’s filling, soul-soothing, and perfect with a slice of crusty bread or a sprinkle of Parmesan on top. Whether I’m feeding the family or prepping lunch for the week, this soup always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rotisserie chicken (shredded, skin and bones removed)
• Olive oil or butter
• Yellow onion (chopped)
• Garlic (minced)
• Carrots (chopped)
• Celery (chopped)
• Mushrooms (sliced, cremini or white button work well)
• Chicken broth or stock
• Fresh thyme (or dried thyme)
• Bay leaf
• Salt
• Black pepper
• Heavy cream or half-and-half (optional, for creaminess)
• Fresh parsley (for garnish)

Directions

1. I heat olive oil or butter in a large pot over medium heat and sauté the onions, carrots, and celery until soft—about 5–7 minutes.
2. I add the garlic and mushrooms, cooking for another 5–6 minutes until the mushrooms are browned and fragrant.
3. I pour in the chicken broth and add thyme, bay leaf, salt, and pepper. I bring it to a simmer.
4. I stir in the shredded rotisserie chicken and let the soup simmer for 10–15 minutes to allow the flavors to come together.
5. If I want a creamy version, I stir in a splash of heavy cream or half-and-half during the last few minutes.
6. I taste and adjust the seasoning, then remove the bay leaf.
7. I ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add cooked rice or small pasta like orzo for a heartier soup. If I want a lighter version, I skip the cream and keep it broth-based. I’ve also added spinach or kale at the end for extra greens. For a deeper flavor, I deglaze the pot with a splash of white wine after sautéing the mushrooms.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. If I’ve added pasta or rice, I might need to add a bit more broth when reheating since it tends to absorb liquid. This soup also freezes well for up to 2 months—I just thaw and reheat gently when ready to eat.

FAQs

Can I use leftover homemade chicken instead of rotisserie?

Yes, any cooked shredded chicken works. I just make sure it’s well seasoned so the soup stays flavorful.

What kind of mushrooms should I use?

I usually go with cremini or white button mushrooms, but shiitake or a mix of wild mushrooms add even more depth.

How do I make it creamier?

I stir in heavy cream or half-and-half during the final few minutes of cooking. For an ultra-rich version, I add a spoonful of cream cheese.

Can I make this soup dairy-free?

Yes, I skip the cream and use only broth, or add a splash of coconut milk for creaminess without dairy.

What’s the best way to thicken the soup?

If I want a thicker soup, I mash some of the veggies or stir in a cornstarch slurry. Adding a scoop of cooked rice also thickens it naturally.

Conclusion

Rotisserie Chicken Mushroom Soup is everything I want in a quick, nourishing meal—warm, savory, and easy to make. The shortcut of using rotisserie chicken keeps it simple, while the mushrooms and herbs build deep, comforting flavor. Whether I serve it with crusty bread or enjoy it on its own, it’s a reliable go-to that always leaves me feeling satisfied.

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