Rotisserie chicken mushroom soup is a comforting, hearty, and flavor-packed dish that transforms simple ingredients into a soul-warming meal. By using pre-cooked rotisserie chicken, you save time without sacrificing flavor, making this recipe perfect for busy weeknights or cozy weekends at home. With earthy mushrooms, fragrant thyme, creamy broth, and nutrient-rich spinach, this soup strikes the perfect balance between indulgence and nourishment. Whether you’re looking for a light dinner, a make-ahead lunch, or a dish to share with loved ones, this recipe is bound to become a family favorite.
Why You’ll Love This Rotisserie Chicken Mushroom Soup
This soup is everything you crave in a bowl of comfort. It’s hearty without being heavy, thanks to the shredded rotisserie chicken and fresh vegetables. The mushrooms bring depth and umami, while the cream adds richness. Spinach gives a fresh pop of color and nutrition, and the touch of chili flakes provides gentle warmth. Not only is it quick to prepare, but it’s also versatile, making it easy to adjust based on what you have on hand.
Ingredients
- 1 medium onion, finely diced
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 500 g (1 lb) mushrooms, thinly sliced
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 rotisserie chicken, shredded
- 6 cups chicken stock
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- Pinch of chili flakes (optional)
- Salt and black pepper, to taste
- Juice of half a lemon (optional)
- Olive oil or butter, for cooking
Step-by-Step: How to Make Rotisserie Chicken Mushroom Soup
- Heat a splash of olive oil or a knob of butter in a large soup pot over medium heat.
- Add the diced onion and celery. Cook for 5–6 minutes until soft and translucent.
- Stir in the mushrooms and cook until they release their moisture and turn golden brown, about 8 minutes.
- Add the minced garlic and fresh thyme. Cook for another minute until fragrant.
- Pour in the chicken stock and cream, then bring the mixture to a gentle simmer.
- Let the soup cook for 5 minutes before adding the shredded rotisserie chicken and chopped spinach.
- Simmer for another 5 minutes to heat everything through.
- Season generously with salt, pepper, and a pinch of chili flakes. Add a squeeze of lemon juice if desired.
- Serve hot with crusty bread, garlic bread, or a side salad.
Helpful Tips
- For a deeper mushroom flavor, use a mix of cremini, shiitake, and button mushrooms.
- Don’t skip browning the mushrooms — it enhances the soup’s earthy flavor.
- Add the spinach just before serving to keep it vibrant and fresh.
- A splash of white wine can be added after cooking the mushrooms for extra flavor.
Substitutions and Variations
- Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
- Thicker Soup: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons milk) and simmer until thickened.
- Low-Carb: Skip the cream and use extra broth for a lighter version.
- Vegetarian: Replace chicken with white beans or lentils, and use vegetable broth.
- Spicy Kick: Add extra chili flakes or a dash of hot sauce.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Once completely cooled, portion into containers and freeze for up to 2 months.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Avoid boiling to prevent the cream from curdling.
Nutritional Information
Approximate per serving:
- Calories: 358 kcal
- Carbohydrates: 14 g
- Protein: 51 g
- Fat: 12 g
- Saturated Fat: 5 g
- Cholesterol: 165 mg
- Sodium: 1515 mg
- Potassium: 934 mg
- Fiber: 2 g
- Sugar: 6 g
- Vitamin A: 2665 IU
- Vitamin C: 13 mg
- Calcium: 82 mg
- Iron: 2 mg
Serving Suggestions
- Pair with a warm baguette or sourdough bread for dipping.
- Add a fresh green salad on the side for a balanced meal.
- Serve in bread bowls for a rustic presentation.
- Top with freshly grated Parmesan cheese or crispy bacon bits for extra flavor.
Frequently Asked Questions About Rotisserie Chicken Mushroom Soup
Can I use leftover chicken instead of rotisserie?
Yes! Any cooked chicken works well. Rotisserie chicken is just convenient and adds extra flavor.
Can I make this soup ahead of time?
Definitely. Prepare the soup up to 2 days in advance and store it in the fridge. Just reheat gently before serving.
Can I freeze this soup?
Yes, but for best results, freeze it before adding the cream and spinach. Add those fresh after reheating for better texture.
How can I make this soup more filling?
Add cooked rice, noodles, or barley for extra heartiness.
Can I use dried thyme instead of fresh?
Yes, just use half the amount since dried herbs are more concentrated.
Conclusion
Thank you for joining me in the kitchen to make this delicious rotisserie chicken mushroom soup. I absolutely love how this recipe transforms simple ingredients into something warm, nourishing, and deeply flavorful. It’s quick to prepare, endlessly adaptable, and perfect for sharing with family and friends. Whether you’re serving it with crusty bread on a chilly evening or preparing a make-ahead lunch, this soup always delivers comfort in a bowl. I hope you enjoy making it as much as I do, and may every spoonful bring you cozy satisfaction. Happy cooking, and thank you for being part of this food-loving community!
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Rotisserie Chicken Mushroom Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Rotisserie Chicken Mushroom Soup is a cozy, flavor-packed recipe made with shredded chicken, mushrooms, spinach, and cream. Quick to make, hearty, and perfect for weeknights or a comforting weekend dinner.
Ingredients
1 medium onion, finely diced
2 celery sticks, chopped
4 garlic cloves, minced
500 g (1 lb) mushrooms, thinly sliced
2 teaspoons fresh thyme (or 1 teaspoon dried)
1 rotisserie chicken, shredded
6 cups chicken stock
1 cup heavy cream
3 cups fresh spinach, roughly chopped
Pinch of chili flakes (optional)
Salt and black pepper, to taste
Juice of half a lemon (optional)
Olive oil or butter, for cooking
Instructions
- Heat a splash of olive oil or a knob of butter in a large soup pot over medium heat.
- Add the diced onion and celery. Cook for 5–6 minutes until soft and translucent.
- Stir in the mushrooms and cook until they release their moisture and turn golden brown, about 8 minutes.
- Add the minced garlic and fresh thyme. Cook for another minute until fragrant.
- Pour in the chicken stock and cream, then bring the mixture to a gentle simmer.
- Let the soup cook for 5 minutes before adding the shredded rotisserie chicken and chopped spinach.
- Simmer for another 5 minutes to heat everything through.
- Season generously with salt, pepper, and a pinch of chili flakes. Add a squeeze of lemon juice if desired.
- Serve hot with crusty bread, garlic bread, or a side salad.
Notes
For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons milk).
Freeze before adding cream and spinach for best results.
Try mixing mushroom varieties for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 358 kcal
- Carbohydrates: 14 g
- Protein: 51 g