Rotisserie Chicken Mushroom Soup Recipe

This rotisserie chicken mushroom soup transforms simple ingredients into a restaurant-quality meal that’s both satisfying and packed with 25 grams of protein per serving. I discovered this recipe during a particularly busy week when I needed something comforting but didn’t have hours to spend in the kitchen.

There’s something magical about the way tender rotisserie chicken mingles with earthy mushrooms in a velvety, cream-based broth. I love how this soup brings together the convenience of store-bought rotisserie chicken with fresh vegetables to create a meal that tastes like it simmered all day. The rich, savory flavors make it perfect for cold evenings when you crave something warm and nourishing. This high-protein soup has become my go-to recipe when I want maximum comfort with minimal effort.

Essential Ingredients for Your Chicken Mushroom Soup

I always recommend using a mix of mushroom varieties for the most complex flavor profile, and don’t skip the soy sauce – it adds an unexpected umami depth that elevates the entire dish.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, sliced thinly
• 2 cups mushrooms, sliced and cleaned (button, cremini, or mixed – I prefer a combination)
• 4 cups chicken broth (low-sodium works best)
• 1 cup water
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups rotisserie chicken, shredded or chopped
• 1 tablespoon soy sauce
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Chopped parsley (optional garnish)
• Crusty bread (optional serving)
• Freshly grated Parmesan cheese (optional garnish)

Step-by-Step Cooking Instructions

I recommend keeping the heat at medium throughout most of the cooking process to prevent the cream from curdling when you add it later.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant. The onion should look glossy and slightly golden around the edges.

Step 2: Add the minced garlic and sliced carrots to the pot. Sauté for another 2-3 minutes, stirring frequently to prevent the garlic from burning. You’ll know it’s ready when the garlic becomes aromatic.

Step 3: Add the cleaned, sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and release their moisture. They should reduce in size and develop a deeper color. Don’t overcrowd the pan – cook in batches if needed for better browning.

Step 4: Add the shredded rotisserie chicken to the pot. Stir to combine with the sautéed vegetables. Drizzle with soy sauce for added flavor depth. Cook for 2-3 minutes to warm the chicken through completely.

Step 5: Pour in the chicken broth and water, stirring well to combine. Bring the mixture to a gentle simmer over medium heat. Avoid boiling vigorously to maintain the best texture.

Step 6: Add the dried thyme, rosemary, salt, and pepper. Stir to combine, then let the soup simmer for 15 minutes to allow the flavors to meld together and the vegetables to become tender.

Step 7: In a separate bowl, whisk together the flour and 3 tablespoons of cold water to form a smooth, lump-free slurry. Slowly add the slurry to the simmering soup while stirring continuously to prevent lumps from forming.

Step 8: Stir in the heavy cream gradually and let the rotisserie chicken mushroom soup simmer for an additional 5-8 minutes until slightly thickened. Taste and adjust seasoning as needed. The soup should coat the back of a spoon lightly.

Step 9: Ladle the hot soup into bowls and top with freshly chopped parsley. Serve immediately with crusty bread or sprinkle with Parmesan cheese for extra richness.

Perfect Pairings for This Hearty Soup

This creamy soup pairs beautifully with foods that complement its rich, savory profile and provide textural contrast.

Crusty Sourdough Bread: The tangy flavor and crispy crust provide the perfect vehicle for dipping while adding satisfying texture contrast to the smooth soup.

Simple Garden Salad: Fresh greens with a light vinaigrette help cut through the richness of the cream base and add refreshing crunch to your meal.

Garlic Herb Biscuits: Warm, buttery biscuits enhance the comfort food experience and make this rotisserie chicken mushroom soup feel like a complete, restaurant-style dinner.

Wild Rice Pilaf: Adding cooked wild rice directly to the soup or serving it on the side creates a more filling meal with additional protein and fiber.

More Quick and Easy Chicken Soup Solutions

This rotisserie chicken mushroom soup exemplifies how convenient ingredients can create restaurant-quality meals at home. For another time-saving chicken option, the comforting Healthy Chicken Pot Pie Soup transforms classic flavors into a nourishing bowl that’s perfect for busy weeknight dinners when you want maximum flavor with minimal effort.

Expand your quick chicken soup collection with the warming Anti-Inflammatory Turmeric Chicken Soup for healing benefits, the Mexican-inspired Chicken Enchilada Soup for bold flavors, or the Southwestern Easy Chicken Poblano Soup when you want to explore global flavors while keeping prep time minimal.

Smart Storage and Reheating Tips

This soup stores beautifully for up to 3 days in the refrigerator when kept in an airtight container, though the flavors actually improve after the first day as they continue to develop.

When reheating your rotisserie chicken mushroom soup, always use low heat on the stovetop and stir gently to prevent the cream from separating. Add a splash of chicken broth if the consistency becomes too thick during storage. I recommend avoiding the microwave for reheating as it can cause uneven heating and texture issues.

For longer storage, you can freeze this soup for up to 3 months, though I suggest adding fresh cream after thawing for the best consistency. Pro tip: Portion the soup into individual servings before freezing for quick weeknight meals.

Common Questions About Chicken Mushroom Soup

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