Can I use a different type of mushroom?

Absolutely. White button mushrooms, shiitake, or a mix of wild mushrooms all work beautifully. Each variety adds its own unique flavor to the rotisserie chicken mushroom soup.

What if I don't have rotisserie chicken?

You can cook 1 pound of boneless chicken breasts in the broth for 15-20 minutes, then shred them. Leftover turkey or even firm tofu work as substitutes too.

How can I make this soup dairy-free?

Replace the heavy cream with full-fat coconut milk or cashew cream. Both create a rich, creamy texture without dairy. Just add them at the same step.

Amazing 30-Minute Rotisserie Chicken Mushroom Soup Recipe

Name: Rotisserie Chicken Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded (about 3 cups cooked chicken); 1 lb sliced mushrooms (cremini or baby bella preferred); 1 diced onion (yellow or white); 2 chopped celery stalks; 4 crushed garlic cloves (freshly crushed); 3 cups chopped fresh spinach; 6 cups chicken broth (low-sodium recommended); 1 cup heavy cream; 2 tsp fresh thyme (or 1 tsp dried); 1 pinch chili flakes (optional); Salt and pepper to taste; 1 tbsp lemon juice (for brightness); 2 tbsp olive oil or butter

Rotisserie Chicken Mushroom Soup

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Comforting and easy rotisserie chicken mushroom soup with tender chicken, golden mushrooms, and creamy broth. Ready in 30 minutes.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

Scale

1 rotisserie chicken, shredded (about 3 cups cooked chicken)
1 lb sliced mushrooms (cremini or baby bella preferred)
1 diced onion (yellow or white)
2 chopped celery stalks
4 crushed garlic cloves (freshly crushed)
3 cups chopped fresh spinach
6 cups chicken broth (low-sodium recommended)
1 cup heavy cream
2 tsp fresh thyme (or 1 tsp dried)
1 pinch chili flakes (optional)
Salt and pepper to taste
1 tbsp lemon juice (for brightness)
2 tbsp olive oil or butter

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Instructions

Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add diced onion and chopped celery. Cook for 5 minutes, stirring occasionally, until soft and translucent.
Add sliced mushrooms to the pot. Cook for 5-7 minutes, stirring every 2 minutes, until mushrooms turn golden brown and release their moisture.
Add fresh thyme and crushed garlic. Stir constantly for 1-2 minutes until garlic becomes fragrant. Don’t let garlic burn.
Pour in 6 cups chicken broth and 1 cup heavy cream. Stir well and bring to a gentle simmer. Cook for 5 minutes to meld flavors.
Add shredded rotisserie chicken and chopped spinach. Simmer for 5 minutes until spinach wilts and chicken heats through.
Taste and add salt and pepper as needed. Add 1 tablespoon lemon juice for brightness. Serve hot in warm bowls.

Notes

Use cremini or baby bella mushrooms for best flavor. Wipe with damp paper towel instead of washing.
Rotisserie chicken is often pre-salted, so taste before adding extra salt.
For dairy-free version, substitute heavy cream with coconut milk or cashew cream.
Soup stays fresh in refrigerator for up to 4 days. Reheat gently on stovetop.

Nutrition

Serving Size: 1.5 cups
Calories: 280 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 24 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/rotisserie-chicken-mushroom-soup/