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Rotisserie Chicken Mushroom Soup

Bowl of creamy rotisserie chicken mushroom soup garnished with fresh parsley on white background
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Warm, comforting soup with tender rotisserie chicken, earthy mushrooms, and rich creamy broth. Perfect for busy weeknights or cozy weekends.

Ingredients

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  • 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)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 2 cups shredded rotisserie chicken (skin removed, white and dark meat)
  • 1 teaspoon soy sauce (for extra umami)
  • 1 teaspoon lemon juice (optional, for brightness)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot (at least 5-quart) or Dutch oven over medium heat. Add chopped onion and sauté for 2 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Watch carefully to prevent burning.
  2. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release moisture and begin to brown on edges. Add diced carrot and celery, cooking for another 2 minutes to soften slightly while maintaining texture.
  3. Sprinkle in dried thyme, salt, and black pepper, stirring well to coat vegetables. Pour in chicken broth and bring to a gentle simmer with steady small bubbles. Cook for 10 minutes to meld flavors.
  4. Reduce heat to medium-low and let mixture stop actively bubbling to prevent curdling. Slowly stir in heavy cream, mixing well until fully incorporated. Add shredded rotisserie chicken and soy sauce. Let soup simmer gently for 5 minutes until heated through. Soup should be thick enough to lightly coat the back of a spoon.
  5. Taste and adjust seasonings as needed. Add lemon juice if desired for brightness to balance the richness.
  6. Ladle soup into bowls and top with fresh chopped parsley for color and fresh herbal flavor. Serve warm with crusty bread.

Notes

  • Rotisserie chicken saves time and adds pre-seasoned flavor that’s hard to replicate with plain chicken. Remove skin and use both white and dark meat for best results.
  • For dairy-free version, use full-fat coconut milk or cashew cream instead of heavy cream. Coconut milk adds subtle sweetness.
  • Always reduce heat and let mixture stop bubbling before adding cream to prevent curdling. Use room-temperature cream if possible.
  • Mix mushroom varieties (cremini and shiitake) for more complex, earthy flavor profile.
  • Soup tastes even better the next day as flavors deepen. If too thick after storage, thin with chicken broth when reheating.
  • To freeze, do so before adding cream. Add fresh cream after thawing and reheating for best texture.

Nutrition

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