Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup is a warm, hearty, and comforting bowl that’s full of flavor and incredibly easy to make. It combines tender shredded chicken, earthy mushrooms, and a savory broth, making it the perfect go-to when I want something nourishing and satisfying without a lot of effort.

Why You’ll Love This Recipe

I love how this soup comes together so quickly thanks to using pre-cooked rotisserie chicken. It’s rich in flavor, packed with veggies, and totally customizable to what I have on hand. Whether I’m using it to stretch leftovers or simply want a cozy bowl of goodness, this recipe delivers every time. It’s also light enough for lunch, but hearty enough for dinner.

ingredients

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

• Rotisserie chicken, shredded

• Mushrooms, sliced (white or cremini)

• Onion, diced

• Garlic, minced

• Carrots, sliced

• Celery, chopped

• Chicken broth

• Olive oil or butter

• Thyme (fresh or dried)

• Bay leaf

• Salt

• Black pepper

• Heavy cream or milk (optional, for creaminess)

• Fresh parsley (optional, for garnish)

directions

1. I heat olive oil or butter in a large pot over medium heat.

2. I sauté the onion, carrots, and celery for about 5 minutes, until softened.

3. I add the garlic and mushrooms and cook for another 4–5 minutes, until the mushrooms are browned and tender.

4. I pour in the chicken broth and add thyme, bay leaf, salt, and pepper.

5. I bring the soup to a simmer and let it cook for 15–20 minutes to let the flavors develop.

6. I stir in the shredded rotisserie chicken and let it heat through for about 5 more minutes.

7. If I want a creamy soup, I add a splash of heavy cream or milk at the end and simmer for a few extra minutes.

8. I remove the bay leaf, taste and adjust the seasoning, then serve hot with a sprinkle of fresh parsley.

Servings and timing

This recipe makes about 4–6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so I can have it on the table in about 45 minutes.

Variations

Sometimes I add wild rice or egg noodles for extra heartiness. I’ve also stirred in baby spinach or kale at the end for a veggie boost. For a dairy-free version, I skip the cream and just enjoy it as a clear broth soup. And if I want to spice things up, a pinch of red pepper flakes adds a nice little kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave. This soup also freezes well—I let it cool completely before transferring it to freezer-safe containers for up to 3 months.

FAQs

Can I use any kind of mushrooms?

Yes, I’ve used white button, cremini, or even a mix of wild mushrooms. Each adds its own unique flavor.

Is it necessary to use rotisserie chicken?

Not at all. I’ve used leftover grilled, poached, or baked chicken. Rotisserie just makes it quicker and more flavorful.

How do I make it creamier?

I add about ½ cup of heavy cream or whole milk at the end, or blend a small portion of the soup and stir it back in.

Can I make this in a slow cooker?

Yes, I sauté the veggies first, then add everything (except cream) to the slow cooker and cook on low for 4–6 hours. I stir in the cream just before serving.

What should I serve with this soup?

I usually pair it with crusty bread, a side salad, or a grilled cheese sandwich. It’s also great with crackers or garlic toast.

Conclusion

Rotisserie Chicken Mushroom Soup is the kind of easy, soul-soothing recipe that I can throw together on a chilly night or a busy weeknight. It’s full of flavor, flexible to what I have in the fridge, and so satisfying in every spoonful. Whether I keep it brothy or make it creamy, this soup always delivers cozy comfort with very little fuss.