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Rotisserie Chicken Mushroom Soup

Creamy rotisserie chicken mushroom soup in white bowl garnished with fresh parsley
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Creamy and comforting rotisserie chicken mushroom soup ready in 30 minutes. Perfect for using leftover chicken with tender mushrooms in a rich, savory broth.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 3 cups cooked rotisserie chicken, shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional: 1/2 cup dry white wine

Instructions

  1. Melt butter with olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
  3. Add sliced mushrooms and cook for 8-10 minutes, stirring only every 2-3 minutes to allow browning. Let them release their liquid first, then develop golden edges.
  4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. If using white wine, add it now and cook for 2 minutes to allow alcohol to evaporate.
  6. Sprinkle flour over vegetables and stir to coat everything evenly, cooking for 1-2 minutes to eliminate raw flour taste.
  7. Gradually whisk in chicken broth, followed by milk or half-and-half, stirring until smooth and lump-free.
  8. Stir in shredded rotisserie chicken, dried thyme, and dried rosemary until evenly distributed.
  9. Bring soup to a gentle simmer and cook for 10-15 minutes, stirring occasionally. The soup should coat the back of a spoon but still flow easily.
  10. Taste and season with salt and pepper as needed, remembering rotisserie chicken is already seasoned.
  11. Serve hot in bowls, garnished with fresh chopped parsley.

Notes

  • Cremini mushrooms offer the best flavor, but white button or mixed mushrooms work well too.
  • If soup becomes too thick, thin with additional chicken broth or milk.
  • For a lighter version, use milk instead of half-and-half.
  • Fresh herbs can replace dried herbs – use 3 times the amount.
  • Soup tastes even better the next day after flavors have melded.

Nutrition

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