Rotisserie Chicken Mushroom Soup

There’s something magical about a bowl of rotisserie chicken mushroom soup that hits all the right comfort food notes. This recipe transforms simple ingredients into restaurant-quality results with minimal effort.

Last January, during a particularly cold week, I had leftover rotisserie chicken and a container of cremini mushrooms that needed using. I tossed them into a pot with cream and broth, and honestly, I wasn’t expecting much. But the first taste stopped me mid-stir. The earthy mushrooms melded with the tender, pre-seasoned chicken in a way that felt both luxurious and effortless. My family devoured two bowls each that night. This creamy chicken mushroom soup is perfect for meal prep since the flavors actually deepen overnight. The best part? Everything comes together in one pot, which means less cleanup and more time curled up on the couch with your bowl.

Ingredients You’ll Need for This Soup

I keep these staples in my kitchen specifically for this recipe. Pro tip: I learned the hard way that using rotisserie chicken isn’t just about convenience—the pre-seasoned meat adds a depth you can’t get from plain cooked chicken.

• 2 tablespoons olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini, button, or shiitake), sliced 1/4-inch thick (about 8 oz)
• 1 carrot, diced (about 1/2 cup)
• 1 celery stalk, diced (about 1/2 cup)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme for brighter flavor)
• 1/2 teaspoon salt (start with less if using regular broth)
• 1/2 teaspoon black pepper
• 4 cups chicken broth (I use low-sodium for better control)
• 1 cup heavy cream (or half-and-half for lighter option)
• 2 cups shredded rotisserie chicken (I remove skin and use both white and dark meat)
• 1 teaspoon soy sauce (this is my secret weapon for umami depth)
• 1 teaspoon lemon juice (optional but recommended for brightness)
• 2 tablespoons fresh parsley, chopped (for garnish)

My preference: I mix cremini and shiitake mushrooms because cremini brings meatiness while shiitake adds that woodsy, earthy note. If you can only find one type, cremini work perfectly in this rotisserie chicken mushroom soup.

Step-by-Step Instructions

Step 1: Sauté the Aromatics Heat the olive oil in a large pot (at least 5-quart capacity) or Dutch oven over medium heat. Add the chopped onion and sauté for about 2 minutes until softened and translucent—you’ll see them turn from opaque white to slightly glossy. Stir in the minced garlic and cook for another 30 seconds until you can smell that distinctive garlic aroma wafting up. Watch carefully because garlic burns quickly and turns bitter.

Step 2: Cook the Mushrooms and Vegetables Add the sliced mushrooms to the pot and cook for 4-5 minutes, stirring occasionally. At first they’ll release moisture and the pot will look watery, but keep cooking until that liquid evaporates and the mushrooms turn golden brown on the edges. This concentrates their earthy flavor. Toss in the diced carrot and celery, cooking for another 2 minutes to soften them slightly while maintaining some texture. The vegetables should still have a bit of resistance when you bite them.

Step 3: Add Seasonings and Broth Sprinkle in the dried thyme, salt, and black pepper, stirring well so every vegetable piece gets coated. Pour in the chicken broth and bring the mixture to a gentle simmer—you want steady small bubbles, not a rolling boil. Let it cook for about 10 minutes. The broth will start smelling incredible as all those flavors blend together.

Step 4: Stir in the Cream and Rotisserie Chicken Here’s the crucial part: reduce heat to medium-low and let the mixture stop actively bubbling. This prevents curdling when you add dairy. Slowly stir in the heavy cream, mixing well to incorporate it completely. The soup will turn a beautiful creamy beige color. Add the shredded rotisserie chicken and stir in the soy sauce for that extra savory depth. Let the soup simmer gently for another 5 minutes until everything’s heated through. The soup should be thick enough to lightly coat the back of a spoon.

Step 5: Adjust the Flavor Taste your rotisserie chicken mushroom soup and adjust the seasonings if needed. This is where you make it yours. If it tastes a bit flat, add more salt. If you want brightness to balance the richness, squeeze in that teaspoon of lemon juice—it makes everything pop.

Step 6: Garnish and Serve Ladle the soup into bowls and top with fresh chopped parsley. The parsley isn’t just for looks; it adds a subtle fresh, herbal note that complements the earthy mushrooms beautifully.

What to Serve with This Soup

This soup pairs beautifully with sides that complement its creamy, savory profile without overwhelming it.

Crusty French Bread: The perfect vehicle for soaking up every drop of that creamy broth. The crunchy exterior contrasts wonderfully with the soup’s velvety texture. I usually go through half a baguette myself.

Simple Green Salad: A light vinaigrette-dressed salad cuts through the richness and adds freshness. Try arugula with lemon dressing for peppery brightness that balances the cream.

Garlic Bread: Toasted sourdough rubbed with garlic butter adds extra comfort and satisfying crunch. This combination is what I consider the best sides for rotisserie chicken mushroom soup.

Roasted Root Vegetables: Carrots, parsnips, and turnips add earthy sweetness and make the meal more substantial. Perfect for colder months when you want something extra hearty.

Crispy Fried Shallots: Sprinkle on top for added texture and a subtle onion flavor that enhances the soup’s savoriness without overpowering the delicate mushroom taste.

More Elevated Chicken Soup Recipes

This Ultimate Rotisserie Chicken Mushroom Soup Recipe takes convenience to gourmet levels with rich, earthy flavors. For a lighter version, try the classic Rotisserie Chicken Mushroom Soup. Balance the earthy mushroom richness with bright soups like Greek Lemon Chicken Soup, Avgolemono Soup, or Lemon Ginger Turmeric Chicken Soup.

Serve with fresh Garlic Rosemary Focaccia Muffins for the ultimate cozy dinner.

Storage and Reheating Tips

Store your rotisserie chicken mushroom soup in an airtight container in the refrigerator for 3-4 days. I recommend letting it cool to room temperature first, then refrigerating within 2 hours to maintain the best texture and food safety.

For reheating, warm the soup over low heat on the stovetop, stirring occasionally to prevent scorching on the bottom. If you’re planning to freeze this, do so before adding the cream—cream-based soups can separate when frozen. The soup freezes beautifully for up to 3 months. When ready to serve, thaw overnight in the fridge, reheat gently, and stir in fresh cream at the end.

Pro tip: The flavors intensify after a day in the fridge, making leftovers even more delicious than the first serving. If the soup thickens too much during storage (the cream tends to bind with the starches), thin it with a splash of chicken broth when reheating until you reach your preferred consistency.

Your Questions About This Soup Answered

Print