If you’re craving something cozy, hearty, and utterly comforting, this Rotisserie Chicken Mushroom Soup Recipe is going to become your new go-to. It’s a lovely balance of tender shredded rotisserie chicken and earthy mushrooms, all simmered in a flavorful broth that gets beautifully creamy without feeling heavy. The herbs bring gentle warmth and a touch of elegance, while the veggies add just the right amount of sweetness and texture. Trust me, this soup is like a warm hug in a bowl, perfect for any day you want to treat yourself to something special and satisfying.
Ingredients You’ll Need
Gathering these simple essentials is all you need to whip up this delicious soup. Each ingredient plays its part, whether it’s adding flavor, texture, or that beautiful golden color that makes this dish so inviting.
- Olive oil or butter: Provides a rich base to sauté your veggies and deepen the flavor.
- Small onion (chopped): Adds a subtle sweetness and savory depth to the broth.
- Carrots (sliced): Offer a slight natural sweetness and vibrant color that brightens the soup.
- Celery stalks (sliced): Bring an aromatic crispness that balances the richer ingredients.
- Garlic (minced): Packs a punch of warmth and aroma to elevate the whole dish.
- Cremini or white mushrooms (sliced): Impart earthiness and a meaty texture that pairs perfectly with chicken.
- All-purpose flour: Helps thicken the soup, creating that satisfying creamy consistency.
- Low-sodium chicken broth: The foundation of the soup, delivering savory liquid gold without overwhelming saltiness.
- Shredded rotisserie chicken (skin removed): A time-saver that adds tender, flavorful protein effortlessly.
- Dried thyme: Infuses a fragrant, herbaceous note that warms the palate.
- Dried rosemary: Adds a slightly piney and woody flavor that complements mushrooms beautifully.
- Salt and black pepper: Essential seasonings to balance and enhance every bite.
- Heavy cream or half-and-half: Makes the soup luxuriously creamy without heaviness.
- Chopped fresh parsley (optional): A fresh, vibrant finish that brightens each spoonful.
How to Make Rotisserie Chicken Mushroom Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil or butter in a large pot over medium heat. Toss in the chopped onions, sliced carrots, and celery, cooking them for about 5 to 6 minutes until they turn soft and fragrant. This step lays the flavor foundation for your soup, allowing the sweetness of the veggies to develop and blend perfectly with the garlic and mushrooms you’ll add next.
Step 2: Cook the Garlic and Mushrooms
Add the minced garlic and sliced mushrooms to the pot. Cook everything together for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are beautifully browned. This brings out that wonderful earthy aroma that pairs so well with the rotisserie chicken and herbs.
Step 3: Thicken with Flour
Sprinkle the all-purpose flour evenly over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. This little trick is what helps create the creamy, slightly thickened texture that makes this soup feel so indulgent and comforting without needing heavy cream just yet.
Step 4: Add Broth and Chicken
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Then, stir in the shredded rotisserie chicken, along with the dried thyme, rosemary, salt, and black pepper. Bring the soup to a gentle simmer and let it cook uncovered for 15 to 20 minutes. This slow simmer allows all the flavors to meld and the soup to thicken just right.
Step 5: Stir in Cream and Finish
Finally, reduce the heat slightly and stir in the heavy cream or half-and-half. Let the soup simmer for another 5 minutes, which rounds out the flavors and adds that creamy, velvety texture. Taste the soup and adjust the seasoning if needed. If using, sprinkle fresh parsley on top just before serving for a lovely pop of color and freshness.
How to Serve Rotisserie Chicken Mushroom Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh burst of color and mild herbal brightness to the creamy soup, making each spoonful pop. You can also grate a little Parmesan cheese on top for an added savory twist, or a drizzle of truffle oil if you’re feeling fancy.
Side Dishes
This soup pairs wonderfully with crusty homemade bread or warm, buttery dinner rolls perfect for dunking. A side salad with a light vinaigrette can add a crisp, refreshing element that balances the richness of the soup beautifully.
Creative Ways to Present
Serve your Rotisserie Chicken Mushroom Soup Recipe in rustic bowls with a side of toasted garlic bread, or for a casual gathering, ladle it into mini bread bowls for an irresistible, edible presentation. Adding a few wild rice grains or egg noodles can switch things up, turning this soup into a heartier meal that feels extra special.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it stays fresh for up to 3 days. The flavors actually deepen overnight, making leftovers a delightful treat.
Freezing
While this soup freezes well, it’s best to hold off on adding the cream until reheating to preserve texture. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add the cream once the soup is hot to keep the texture silky and smooth. If the soup thickens too much, stir in a splash of chicken broth or water to loosen it.
FAQs
Can I use leftover cooked chicken instead of rotisserie chicken?
Absolutely! While rotisserie chicken is super convenient and flavorful, any cooked chicken you have on hand works perfectly for this soup. Just shred it up and add it in the same way.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a cashew cream for a dairy-free version. The soup will be just as creamy and delicious but with a slightly different flavor profile.
Can I use fresh herbs instead of dried thyme and rosemary?
Yes! Fresh herbs can be used but keep in mind they are more delicate, so add them towards the end of the cooking time to preserve their vibrant flavor.
What mushrooms work best in this soup?
Cremini mushrooms are a great choice because of their earthy taste and meaty texture, but white button mushrooms or even a mix with shiitake work wonderfully too. Fresh mushrooms always make more difference than dried here.
Can I make this soup in a slow cooker?
Definitely! Brown the vegetables first on the stovetop, then transfer to a slow cooker with the rest of the ingredients (except cream). Cook on low for 4 to 6 hours, then stir in the cream before serving for that perfect creamy finish.
Final Thoughts
With its rich, comforting flavors and simple ingredients, this Rotisserie Chicken Mushroom Soup Recipe is a cozy classic that’s incredibly easy to make yet feels so special. Whether you’re looking to warm up after a chilly day or just want a deliciously satisfying meal, this soup delivers big on comfort and taste. Give it a try and see how quickly it becomes a staple in your kitchen!
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Rotisserie Chicken Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Rotisserie Chicken Mushroom Soup is a comforting and hearty dish that combines tender shredded rotisserie chicken with sautéed mushrooms, aromatic herbs, and a rich, velvety broth. Perfect for an easy weeknight meal or meal prep, this soup is packed with flavors and can be easily customized for a lighter option.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
Soup Thickener and Broth
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
Main Protein and Seasoning
- 2 cups shredded rotisserie chicken, skin removed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the chopped onion, sliced carrots, and celery, sautéing for 5–6 minutes until the vegetables are softened and fragrant.
- Cook Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are nicely browned and tender.
- Add Flour: Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1–2 minutes to cook off the raw flour taste and create a base for thickening the soup.
- Incorporate Broth: Gradually pour in the low-sodium chicken broth while stirring continuously to prevent lumps from forming, creating a smooth soup base.
- Add Chicken and Seasoning: Stir in the shredded rotisserie chicken, dried thyme, dried rosemary, salt, and black pepper. Bring the soup to a simmer.
- Simmer Soup: Let the soup cook uncovered for 15–20 minutes. This allows the flavors to meld together and the soup to slightly thicken.
- Finish with Cream: Stir in the heavy cream or half-and-half and continue to simmer for an additional 5 minutes to add richness and creaminess.
- Adjust Seasoning and Garnish: Taste the soup and adjust salt and pepper as needed. Garnish with chopped fresh parsley before serving for a fresh herbal note.
Notes
- For a lighter version of the soup, substitute heavy cream with milk.
- Add cooked wild rice or egg noodles to make the soup heartier.
- This soup stores well and is ideal for meal prep; refrigerate for up to 3 days or freeze for longer storage.
