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Rotisserie Chicken Mushroom Soup Recipe
Ash Tyrrell

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.