Let me introduce you to a bowl of pure comfort: Rotisserie Chicken Mushroom Soup. This is the kind of cozy, soul-warming meal that makes you want to curl up on the couch with your favorite blanket. With the incredible depth of flavor from earthy mushrooms and tender rotisserie chicken, this soup comes together quickly but tastes like it’s been simmering all day. It’s creamy, savory, and full of nourishing goodness, making it a go-to recipe for busy nights or whenever you crave something wholesome and satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
Here’s the beautiful thing about Rotisserie Chicken Mushroom Soup: the ingredients are humble but mighty, each one playing its part in building layers of flavor and velvety texture. Choose fresh produce and aromatic herbs, and let the store-bought chicken add that magic shortcut.
- Olive oil (1 tablespoon): Adds a subtle fruity base and helps the onions sweat gently at the start.
- Unsalted butter (1 tablespoon): Enriches the soup and lends a silky finish to each bite.
- Small yellow onion, diced: Sweetens and forms the aromatic foundation of the broth.
- Garlic, minced (3 cloves): Brings a savory punch and deepens the heartiness.
- Cremini or white mushrooms, sliced (8 ounces): Provide that delicious, earthy umami and meaty texture.
- Dried thyme (1 teaspoon): Infuses the soup with comforting notes of woodsy herb.
- Dried rosemary (1/2 teaspoon): Gives a fragrant hint of pine that pairs beautifully with the chicken and mushrooms.
- All-purpose flour (1/4 cup): Thickens the broth just enough to make every spoonful gloriously creamy.
- Low-sodium chicken broth (6 cups): Lets you control the salt level while delivering depth and richness.
- Shredded rotisserie chicken (2 cups): The shortcut superstar for quick, flavorful protein.
- Heavy cream (1/2 cup): Brings the luxurious texture that makes this soup so irresistible.
- Salt and black pepper to taste: Essential final seasoning to bring all the flavors together.
- Fresh parsley for garnish (optional): Adds a pop of color and fresh flavor right before serving.
How to Make Rotisserie Chicken Mushroom Soup
Step 1: Sweat the Aromatics
Start by heating olive oil and butter together in a large pot over medium heat. As the butter melts and foams, toss in your diced onion. Sauté for 4 to 5 minutes until it turns translucent and teases out that gorgeous, sweet aroma—this forms the flavor foundation for your Rotisserie Chicken Mushroom Soup.
Step 2: Add Mushrooms and Herbs
Stir in the minced garlic, sliced mushrooms, thyme, and rosemary. Keep the mushrooms moving in the pan as they cook down for 6 to 8 minutes. You’re looking for golden-brown edges on the mushrooms and a boost in fragrance from the herbs—this is when you’ll really start to get hungry!
Step 3: Create the Roux
Sprinkle the flour over the mushroom mixture, stirring continuously for 1 to 2 minutes. The flour coats everything and soaks up the flavorful fats, setting you up for a perfectly thick, smooth soup.
Step 4: Add Broth and Simmer
Gradually pour in the chicken broth as you whisk, making sure to avoid lumps and ensuring that roux blends right in. Then, bring the soup to a gentle simmer, cooking for about 10 minutes. The broth will deepen in color and flavor, while the flour does its thickening magic.
Step 5: Add Chicken and Cream
Plop in your shredded rotisserie chicken, letting it warm through for another 5 minutes. Then, stir in the heavy cream for that lush, creamy finish. Taste and season with salt and black pepper. Allow the soup to simmer for a final 2 to 3 minutes to marry all the flavors together.
Step 6: Serve and Enjoy
Give the Rotisserie Chicken Mushroom Soup one last stir, ladle it into bowls, and garnish with a sprinkle of fresh parsley if you like. Serve it piping hot, and watch it disappear!
How to Serve Rotisserie Chicken Mushroom Soup
Garnishes
A classic finish for Rotisserie Chicken Mushroom Soup is a scatter of fresh, chopped parsley over each bowl. If you want a little extra flair, try a dash of freshly cracked black pepper or a drizzle of good olive oil. For a luxe touch, swirl a dollop of crème fraîche or sprinkle with toasted breadcrumbs for crunch—the options are as comforting as the soup itself.
Side Dishes
This soup pairs beautifully with thick slices of crusty sourdough, a rustic baguette, or warm, flakey biscuits. For a lighter contrast, toss together a crisp green salad with a punchy vinaigrette. A simply grilled cheese or a garlicky crostini is also a delightful companion to soak up every drop.
Creative Ways to Present
Ladle Rotisserie Chicken Mushroom Soup into charming soup mugs, or serve in small bread bowls for a showstopping dinner party presentation. You can also pour it over a scoop of cooked brown rice or wild rice in each bowl for extra heartiness. Tiny drizzle bottles of olive oil and a bowl of chopped chives on the table give everyone the chance to garnish their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature, then transfer leftovers to an airtight container. Rotisserie Chicken Mushroom Soup will keep happily in the refrigerator for up to 3 days, making it perfect for easy lunches or quick dinners throughout the week.
Freezing
If you want to make a big batch, you can freeze the soup—just leave out the cream until you’re ready to reheat and serve. Pour cooled soup into freezer-safe containers, leaving a bit of space for expansion. Thaw overnight in the fridge, then add the cream as you reheat for best results.
Reheating
To reheat, simply pour the soup into a pot and warm over medium-low heat until steaming hot, stirring occasionally. If the soup has thickened in the fridge, just add a splash of broth or water to loosen it up. Microwave reheating also works well; use a microwave-safe container and heat in 1-minute bursts, stirring in between.
FAQs
Can I use another type Main Course
Absolutely! While cremini and white mushrooms are classic, feel free to sub in baby bellas, shiitake, or even a wild mushroom blend. Each variety adds its own unique flavor and texture to Rotisserie Chicken Mushroom Soup.
Is it possible to make this dairy-free?
Yes! Replace butter with olive oil or a plant-based alternative, and swap heavy cream with canned coconut milk or unsweetened, plain non-dairy cream. The soup remains rich, creamy, and deliciously satisfying.
Can I add extra veggies?
Of course. Spinach, kale, carrots, or even a handful of sweet corn make tasty additions. Just add the veggies before simmering, so they have time to become tender in the Rotisserie Chicken Mushroom Soup.
How can I make the soup lighter?
To lighten things up, use half-and-half, whole milk, or even evaporated milk instead of heavy cream. The soup will still be creamy, just with a lower fat content—perfect if you want to enjoy it more often!
What’s the best way to shred rotisserie chicken?
While the chicken is still slightly warm, use two forks to pull the meat apart into bite-sized shreds. Remove any skin or bones before adding to your soup, and you’ll have perfectly tender chicken in every spoonful.
Final Thoughts
Nothing says comfort food like a big bowl of Rotisserie Chicken Mushroom Soup, and I hope you’ll find it as irresistible as I do. It’s rich, hearty, and comes together so easily—perfect for sharing with family or enjoying solo on a cozy evening. Give it a try, and you might just have a new favorite to add to your weeknight rotation!
Print
Rotisserie Chicken Mushroom Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Rotisserie Chicken Mushroom Soup, a creamy and hearty dish perfect for any day. This soup combines the richness of rotisserie chicken with earthy mushrooms in a velvety broth that will warm you from the inside out.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat oil and butter: Heat olive oil and butter in a large pot over medium heat.
- Sauté onion: Add the onion and sauté until softened, about 4 to 5 minutes.
- Cook mushrooms: Stir in garlic, mushrooms, thyme, and rosemary. Cook until mushrooms are browned and tender, about 6 to 8 minutes.
- Add flour: Sprinkle flour over the mixture and stir continuously for 1 to 2 minutes to form a roux.
- Pour in broth: Gradually pour in chicken broth, whisking to avoid lumps. Bring to a simmer and cook for 10 minutes.
- Add chicken: Add shredded rotisserie chicken and cook for another 5 minutes.
- Stir in cream: Stir in heavy cream, season with salt and pepper, and simmer for 2 to 3 minutes.
- Serve: Serve hot, garnished with parsley if desired.
Notes
- To make this soup lighter, substitute half-and-half or milk for the heavy cream.
- You can also add spinach, kale, or cooked rice for extra texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
