If you are craving a comforting, hearty soup that feels like a warm hug in a bowl, this Rotisserie Chicken Mushroom Soup is your new best friend. Brimming with tender shredded rotisserie chicken, earthy mushrooms, and a silky creamy broth, this recipe takes humble ingredients and transforms them into a rich, soul-soothing meal. Whether you’re looking to use up leftover chicken or simply want to whip up something deliciously effortless, this soup is guaranteed to satisfy your taste buds and lift your spirits on any day.

Rotisserie Chicken Mushroom Soup Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are the heart of this Rotisserie Chicken Mushroom Soup, each bringing a unique element to create layers of flavor and texture. From the fragrant garlic and thyme to the creamy finish, every component plays a crucial role in making this soup unforgettable.

Olive oil: The perfect base to sauté onions and garlic, adding a subtle richness.
Onion: Provides a sweet and savory foundation when finely chopped and cooked gently.
Garlic: Adds a fragrant warmth that lifts the whole soup.
Mushrooms (cremini, button, or shiitake): Brings an earthy, meaty depth that complements the chicken beautifully.
Carrot: Adds a touch of natural sweetness and a little bite.
Celery stalk: Gives a fresh, crisp flavor and balances the richness.
Dried thyme (or fresh): Infuses the broth with herbal notes that feel like a cozy country kitchen.
Salt and black pepper: Essential seasonings to enhance all the flavors.
Chicken broth: The savory liquid base that brings everything together.
Heavy cream (or half-and-half): Creates that luscious, creamy texture that makes this soup irresistible.
Shredded rotisserie chicken: The star protein, tender and packed with flavor.
Soy sauce: A secret umami booster that deepens the soup’s savory appeal.
Lemon juice (optional): A bright touch that balances the richness perfectly.
Fresh parsley: Adds a fresh, vibrant finish as garnish.

How to Make Rotisserie Chicken Mushroom Soup

Step 1: Sauté the Aromatics

Start by warming olive oil in a large pot over medium heat—this will gently coax out the natural sweetness from the onion once it softens. Then add minced garlic and cook just until you can smell its heavenly fragrance; this step is all about layering flavor right from the base.

Step 2: Cook the Mushrooms and Vegetables

Next, toss in the sliced mushrooms. As they cook, they’ll release their moisture and develop a delightful golden color. Follow with diced carrot and celery for a little bite and crunch that complements the soup’s creamy texture later on. Cooking the veggies just enough to soften keeps the texture balanced in your Rotisserie Chicken Mushroom Soup.

Step 3: Add Seasonings and Broth

Now it’s time to bring in the herbs and seasoning—dried thyme, salt, and pepper gently coat the veggies, awakening their natural flavors. Pour in the chicken broth and let the whole mixture simmer peacefully for about ten minutes, so the flavors blend and build depth.

Step 4: Stir in the Cream and Rotisserie Chicken

Lower the heat before stirring in the heavy cream. This step transforms your soup into a luxuriously smooth and velvety creation. Add in the shredded rotisserie chicken, warming it through to meld with the creamy base. A splash of soy sauce at this point amps up the umami and makes the flavors absolutely sing.

Step 5: Adjust the Flavor

Before you finish, give your soup a taste test. You might want to add a little more salt, pepper, or even a squeeze of lemon juice—the bright acidity cuts through the richness and lifts all the flavors beautifully in your Rotisserie Chicken Mushroom Soup.

Step 6: Garnish and Serve

Ladle the soup into bowls and sprinkle with freshly chopped parsley for a burst of color and fresh herbal brightness. Whether served on its own or alongside a crunchy slice of crusty bread, this soup is your ticket to pure comfort.

How to Serve Rotisserie Chicken Mushroom Soup

Garnishes

A sprinkle of fresh parsley always brightens up the bowl with its vibrant green color and fresh taste. If you want, a drizzle of extra heavy cream or a few twists of cracked black pepper add lovely visual appeal and depth to each serving.

Side Dishes

This soup pairs marvelously with a hearty slice of crusty rustic bread for dipping, or a warm buttered roll. A simple mixed greens salad with a tangy vinaigrette also complements the creamy richness perfectly for a well-rounded meal.

Creative Ways to Present

Try serving the soup in small, decorative ramekins for a charming appetizer or party treat. You could also top each bowl with a crispy thyme sprig or a handful of toasted mushroom slices for extra texture and flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover Rotisserie Chicken Mushroom Soup in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a wonderful option for quick lunches or dinners during busy weeks.

Freezing

This soup freezes beautifully. Transfer cooled soup to freezer-safe containers, leaving some space for expansion. It will keep well for up to three months; just be sure to thaw it overnight in the fridge before reheating.

Reheating

Gently reheat your soup on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach your desired consistency while preserving the creamy richness.

FAQs

Can I use other types of mushrooms in this soup?

Absolutely! Cremini, button, and shiitake mushrooms all work wonderfully, but you can also try portobello or oyster mushrooms to add different textures and flavors to your Rotisserie Chicken Mushroom Soup.

Is there a way to make this soup dairy-free?

Yes, simply substitute the heavy cream with full-fat coconut milk or a creamy non-dairy milk alternative. This will keep the soup rich and smooth while making it suitable for dairy-free diets.

Can I use fresh chicken instead of rotisserie chicken?

Definitely. Cook and shred your own chicken breasts or thighs before adding them in. However, rotisserie chicken adds a lovely depth of flavor and convenience that’s hard to beat!

How can I make the soup thicker?

If you prefer a thicker texture, you can stir in a small amount of flour or cornstarch slurry after adding the broth and before the cream. Just cook it a few minutes longer to let it thicken nicely.

Is this soup suitable for meal prep?

Yes! Rotisserie Chicken Mushroom Soup reheats beautifully and makes an excellent meal prep option. You can portion it out into containers for easy grab-and-go lunches or cozy dinners throughout the week.

Final Thoughts

This Rotisserie Chicken Mushroom Soup is truly one of those dishes that feels special yet is so straightforward to make. From the tender chicken to the creamy broth dotted with earthy mushrooms, every spoonful is pure comfort and joy. I can’t wait for you to try it and experience just how easy it is to make a meal that feels truly nurturing. Happy cooking and even happier eating!

Rotisserie Chicken Mushroom Soup Recipe

Print Recipe

★★★★★

4.9 from 17 reviews

This comforting Rotisserie Chicken Mushroom Soup combines tender shredded chicken with earthy mushrooms and fresh vegetables in a creamy, flavorful broth. Perfect for a quick weeknight meal or a cozy lunch, this soup uses rotisserie chicken for convenience, making it hearty yet easy to prepare.

Author: zara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Sautéing and Simmering
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced

Vegetables

2 cups mushrooms (cremini, button, or shiitake), sliced
1 carrot, diced
1 celery stalk, diced

Seasonings & Liquids

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1 teaspoon soy sauce (for extra umami)
1 teaspoon lemon juice (optional, for brightness)

Proteins & Garnish

2 cups shredded rotisserie chicken
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes until softened. Stir in the minced garlic and let it cook for another 30 seconds, just until fragrant.
Cook the Mushrooms and Vegetables: Add the sliced mushrooms to the pot and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown. Then, toss in the diced carrot and celery, cooking for another 2 minutes to soften them slightly.
Add Seasonings and Broth: Sprinkle in the dried thyme, salt, and black pepper, stirring well to coat the vegetables. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
Stir in the Cream and Rotisserie Chicken: Lower the heat and slowly stir in the heavy cream, making sure to mix well. Add the shredded rotisserie chicken, allowing it to warm through in the creamy broth. If you want a deeper umami flavor, stir in a teaspoon of soy sauce—it makes a world of difference! Let the soup simmer for another 5 minutes.
Adjust the Flavor: Taste the soup and adjust the seasonings if needed. If you want a touch of brightness, squeeze in a teaspoon of lemon juice. This helps balance the richness and enhances all the flavors.
Garnish and Serve: Ladle the Rotisserie Chicken Mushroom Soup into bowls, then top with fresh chopped parsley for a pop of color and freshness. Serve warm with a slice of crusty bread or enjoy it as is!

Notes

Use half-and-half instead of heavy cream to reduce calories and make the soup lighter.
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) before adding the cream.
For a gluten-free option, ensure your chicken broth and soy sauce are certified gluten-free.
This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
Add fresh thyme instead of dried for a more vibrant herbal flavor if available.