Rotisserie Chicken Mushroom Soup Recipe
I made this rotisserie chicken mushroom soup on a rainy afternoon, and it instantly became one of my favorite comfort meals. The richness of the mushrooms, the creamy broth, and the tender chicken just work together so well.
It was warm, filling, and surprisingly quick to whip up. I didn’t need any fancy ingredients—just everyday staples that I already had in my kitchen. If you’re craving something cozy but easy, this soup is exactly what you need.
Ingredients You’ll Need
Here’s what I used to make this flavorful, hearty soup. Fresh ingredients really bring out the best results, especially the mushrooms and cream.
- 2 tablespoons olive oil or butter – Helps sauté the base veggies and adds richness.
- 1 medium onion, diced – Brings a subtle sweetness and depth to the soup.
- 3 garlic cloves, minced – Adds a warm, aromatic flavor.
- 2 cups cremini or button mushrooms, sliced – Fresh mushrooms provide the best earthy flavor; avoid canned ones.
- 1 teaspoon dried thyme – Gives the soup a slightly woodsy, savory note.
- 1/2 teaspoon smoked paprika (optional) – Adds a subtle smokiness and color.
- 4 cups low-sodium chicken broth – Forms the comforting base; low-sodium helps you control the saltiness.
- 2 cups shredded rotisserie chicken – Using both dark and white meat gives great texture and flavor.
- 1 cup heavy cream (or half-and-half) – Makes it creamy and rich; avoid light milk for best texture.
- 1/2 cup chopped celery – Adds crunch and freshness.
- 1/2 cup diced carrots – Gives color, slight sweetness, and nutrients.
- Salt and pepper to taste – Adjust based on broth and personal preference.
- Fresh parsley (optional) – Great for garnish and a burst of color.
Note: This recipe makes several servings, perfect for 4 to 6 people depending on portion size.
Variations to Try
Feel like switching it up? Here are some simple variations that still keep the dish delicious.
- Dairy-Free: Use coconut cream or oat milk instead of heavy cream.
- Low-Carb/Keto: Skip the carrots, and use more mushrooms for added bulk.
- Add Grains: Stir in cooked rice, barley, or quinoa for a heartier bowl.
- Vegan Version: Swap chicken for chickpeas or tofu, use vegetable broth, and replace cream with unsweetened almond milk and a dash of nutritional yeast for richness.
Cooking Time
Want to know how much time to set aside? Here’s how it breaks down:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You’ll Need
Before you start, gather these basic kitchen tools:
- Large stockpot or Dutch oven – Ideal for evenly simmering everything.
- Cutting board and knife – For prepping veggies and chicken.
- Wooden spoon or ladle – For stirring and serving your soup.
- Measuring cups and spoons – To keep ingredient amounts accurate.
- Immersion blender (optional) – Use if you like your soup partially blended and creamier.
How to Make Rotisserie Chicken Mushroom Soup?
This recipe is easy and satisfying, even if you’re short on time. Follow these simple steps to enjoy a comforting bowl of homemade soup.
Sauté the Onion and Garlic
Start by heating olive oil or butter in your stockpot over medium heat. Add the diced onions and minced garlic, stirring often until soft and fragrant—this should take about 3 minutes. This aromatic base sets the stage for the rest of the flavors to shine.
Add the Mushrooms and Spices
Now, toss in your sliced mushrooms. Cook them for around 5 minutes, until they soften and release their juices. Sprinkle in thyme, smoked paprika (if using), salt, and pepper. This step boosts the earthy flavor of the mushrooms and makes the kitchen smell amazing.
Pour in the Broth and Veggies
Next, stir in the chopped carrots and celery, then pour in the chicken broth. Turn up the heat and bring everything to a gentle boil. Once it starts bubbling, reduce the heat and let it simmer for about 10 minutes. This softens the veggies and infuses the broth with more depth.
Add Chicken and Cream
Gently stir in the shredded rotisserie chicken, followed by the heavy cream. Let the soup simmer for another 5–10 minutes until everything is heated through. For a thicker, creamier texture, I sometimes blend about a third of the soup using an immersion blender.
Final Taste and Garnish
Give your soup a taste and adjust the salt and pepper if needed. If you’re feeling fancy, sprinkle chopped fresh parsley on top before serving for a pop of green and a fresh finish.
Additional Tips for Making this Recipe Better
After making this soup a few times, here’s what I’ve learned to make it even better:
- Don’t use frozen mushrooms—they become rubbery and don’t sauté well.
- If you’re using rotisserie chicken with skin, remove it before shredding.
- Stir a splash of white wine into the mushrooms before the broth for extra depth.
- For a thicker soup, whisk a tablespoon of cornstarch into the cream before adding it.
How to Serve Rotisserie Chicken Mushroom Soup?
You can serve this soup in warm bowls with crusty bread on the side or even in a bread bowl if you want to impress guests. I like to top mine with a swirl of cream and some fresh parsley. A sprinkle of parmesan or crushed red pepper also adds a nice touch, depending on your taste.
Nutritional Information
This is a hearty yet nourishing soup. Here’s a quick nutritional snapshot per serving (approximate values):
- Calories: 290
- Protein: 18g
- Carbohydrates: 12g
- Fat: 20g
Make Ahead and Storage
Storing:
Once cooled, transfer the soup to an airtight container and keep it in the fridge. It stays fresh for up to 3 days.
Freezing:
You can freeze this soup in individual containers for up to 3 months. Just thaw it overnight in the fridge before reheating.
Reheating:
Warm the soup gently on the stove over low heat. Add a splash of broth or cream if it thickened too much during storage.
Why You’ll Love This Recipe?
This soup has everything you want in a one-pot meal. Here’s why it’ll become a regular in your kitchen:
- Quick and Easy: It’s ready in just 35 minutes with minimal prep.
- Great for Leftovers: A delicious way to use up rotisserie or leftover chicken.
- Customizable: Works well with dairy-free or vegan substitutes.
- Comforting and Filling: Creamy texture with hearty ingredients keeps you full.
- Perfect for Cold Days: Warms you up and satisfies like a cozy hug in a bowl.
Rotisserie Chicken Mushroom Soup Recipe
Ingredients
Method
- Start by heating olive oil or butter in your stockpot over medium heat. Add the diced onions and minced garlic, stirring often until soft and fragrant—this should take about 3 minutes. This aromatic base sets the stage for the rest of the flavors to shine.
- Now, toss in your sliced mushrooms. Cook them for around 5 minutes, until they soften and release their juices. Sprinkle in thyme, smoked paprika (if using), salt, and pepper. This step boosts the earthy flavor of the mushrooms and makes the kitchen smell amazing.
- Next, stir in the chopped carrots and celery, then pour in the chicken broth. Turn up the heat and bring everything to a gentle boil. Once it starts bubbling, reduce the heat and let it simmer for about 10 minutes. This softens the veggies and infuses the broth with more depth.
- Gently stir in the shredded rotisserie chicken, followed by the heavy cream. Let the soup simmer for another 5–10 minutes until everything is heated through. For a thicker, creamier texture, I sometimes blend about a third of the soup using an immersion blender.
- Give your soup a taste and adjust the salt and pepper if needed. If you’re feeling fancy, sprinkle chopped fresh parsley on top before serving for a pop of green and a fresh finish.
Notes
- Don’t use frozen mushrooms—they become rubbery and don’t sauté well.
- If you’re using rotisserie chicken with skin, remove it before shredding.
- Stir a splash of white wine into the mushrooms before the broth for extra depth.
- For a thicker soup, whisk a tablespoon of cornstarch into the cream before adding it.
