Rotisserie Chicken Mushroom Soup

I’ve been making Rotisserie Chicken Mushroom Soup for years, and it never fails to warm my soul on a chilly evening. This comforting bowl combines tender rotisserie chicken with earthy mushrooms in a rich, creamy broth that tastes like it simmered for hours but comes together in just 30 minutes.

Last Tuesday, I grabbed a rotisserie chicken on my way home from work, not knowing what dinner would be. I had mushrooms in the fridge and decided to turn them into this hearty soup. My kitchen filled with the aroma of garlic and thyme as the mushrooms turned golden. This rotisserie chicken mushroom soup has become my go-to weeknight comfort food because it uses simple ingredients and transforms leftover chicken into something special. The creamy mushroom soup base, bright spinach, and hint of lemon create layers of flavor that make every spoonful satisfying.

Simple Ingredients You’ll Need

I always use fresh mushrooms for this rotisserie chicken mushroom soup because they add incredible depth of flavor. Pro tip: don’t wash mushrooms under running water. Just wipe them with a damp paper towel to prevent them from getting soggy.

• 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
• 1 lb sliced mushrooms (I prefer cremini or baby bella)
• 1 diced onion (yellow or white onion work best)
• 2 chopped celery stalks
• 4 crushed garlic cloves (freshly crushed for best aroma)
• 3 cups chopped spinach (fresh baby spinach is my preference)
• 6 cups chicken broth (low-sodium works great)
• 1 cup heavy cream
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 pinch chili flakes (optional, for warmth)
• Salt and pepper to taste
• Splash of lemon juice (don’t skip this, it brightens everything)
• 2 tbsp olive oil or butter for sautéing

How to Make This Cozy Soup

Step 1: Sauté the Vegetables Heat 2 tablespoons of olive oil or butter in a large pot over medium heat until shimmering. Add the diced onion and chopped celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften and become translucent. You’ll know they’re ready when the onion turns slightly golden at the edges and releases a sweet aroma.

Step 2: Cook the Mushrooms Add the sliced mushrooms to the pot with the onions and celery. Stir well to coat them in the oil. Cook for 5-7 minutes, stirring every 2 minutes, until the mushrooms release their moisture and turn a rich golden brown color. Don’t rush this step. The caramelized mushrooms add incredible depth to your rotisserie chicken mushroom soup.

Step 3: Add Aromatics Toss in the fresh thyme and crushed garlic. Stir constantly for 1-2 minutes until the garlic becomes fragrant and fills your kitchen with a mouthwatering aroma. Be careful not to let the garlic burn, as it will turn bitter and ruin the flavor.

Step 4: Simmer with Stock and Cream Pour in 6 cups of chicken broth and 1 cup of heavy cream. Stir everything together, scraping any browned bits from the bottom of the pot (that’s pure flavor). Bring the mixture to a gentle simmer over medium heat. Let it cook for 5 minutes so the flavors can marry beautifully.

Step 5: Add Chicken and Spinach Add the shredded rotisserie chicken and chopped spinach to the simmering pot. Stir gently to combine. Continue simmering for 5 minutes until the spinach wilts completely and turns bright green, and the chicken heats through. The soup should be steaming but not boiling.

Step 6: Season and Serve Taste the soup and add salt and pepper as needed. Remember, rotisserie chicken is often already salted, so start with less. Add a generous splash of lemon juice (about 1 tablespoon) to brighten all the flavors. This makes the rotisserie chicken mushroom soup taste fresh and balanced. Serve immediately in warm bowls.

Perfect Pairings for This Soup

This rotisserie chicken mushroom soup pairs beautifully with sides that add texture and freshness to your meal.

Crusty Sourdough Bread: The tangy, chewy texture of sourdough is perfect for dipping into the creamy broth and soaking up every last drop.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette cuts through the richness and adds refreshing crunch.

Garlic Bread: Warm, buttery garlic bread complements the earthy mushroom flavors and makes this soup feel like a complete comfort meal.

Roasted Vegetables: Carrots, broccoli, or Brussels sprouts roasted with olive oil add nutritious bulk and a slightly caramelized sweetness that balances the creamy soup.

Parmesan Crackers: Crispy, cheesy crackers provide delightful texture contrast and extra savory notes that enhance the rotisserie chicken mushroom soup experience.

More Quick Rotisserie Chicken Recipes

This Rotisserie Chicken Mushroom Soup transforms store-bought chicken into an elegant, earthy meal. For another rotisserie chicken soup, the Ultimate Rotisserie Chicken Mushroom Soup Recipe offers a premium version with enhanced flavors. Balance these rich mushroom soups with brighter options like Greek Lemon Chicken Soup or classic Homemade Chicken Noodle Soup.

Serve with fresh Garlic Rosemary Focaccia Muffins to soak up the savory mushroom broth.

Storing Your Soup for Later

I recommend storing this rotisserie chicken mushroom soup in airtight glass containers because they don’t absorb odors and reheat beautifully. Your soup will stay fresh in the refrigerator for up to 4 days, making it perfect for meal prep.

When reheating, warm the soup gently over medium-low heat on the stovetop, stirring occasionally. If it seems too thick, add a splash of chicken broth to restore the creamy consistency. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Pro tip: If you plan to freeze this soup, do it before adding the cream. The cream can separate when frozen and thawed. Freeze the broth, vegetables, and chicken for up to 3 months in freezer-safe containers. When ready to eat, thaw overnight in the fridge, reheat, then stir in fresh cream for the best texture.

Common Questions About This Recipe

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