When you need a cozy, comforting soup that’s also quick to make, look no further than this Rotisserie Chicken Mushroom Soup. It’s the perfect balance of rich, earthy mushrooms and tender rotisserie chicken in a creamy, flavorful broth that comes together in less than 30 minutes. Whether it’s a chilly evening or a busy weeknight, this soup delivers comfort and convenience in every spoonful.
I first created this recipe on a rainy Sunday afternoon with half a rotisserie chicken left over in the fridge and a pack of baby bella mushrooms I didn’t want to waste. A little butter, some garlic, and a splash of cream transformed basic ingredients into something magical. Since then, it’s been one of our go-to family favorites—especially when we want a homemade meal without spending hours in the kitchen.
This soup is hearty enough to serve as a main dish and easy to pair with crusty bread or a fresh green salad. And the best part? You don’t need to cook chicken from scratch! The rotisserie chicken gives you all the flavor and protein without any extra effort.
If you enjoy comforting, creamy soups, don’t miss our Italian Pastina Soup or the beloved Shepherd’s Pie Soup—they’re equally cozy and satisfying.
Why You’ll Love This Rotisserie Chicken Mushroom Soup
- Quick and Easy: Using store-bought rotisserie chicken cuts down cooking time without sacrificing flavor.
- Deep, Savory Flavor: The mushrooms, garlic, thyme, and chicken broth combine to create a rich and aromatic base.
- Creamy Texture: A splash of cream and a bit of flour for thickening give this soup a velvety finish that’s comforting and luxurious.
- Great for Leftovers: This soup tastes even better the next day and is perfect for meal prep or make-ahead dinners.
- Customizable: Make it dairy-free, low-carb, or add noodles or rice for a heartier version. It’s easy to tweak for your family’s preferences.
Even picky eaters will love how creamy and flavorful this soup is. Plus, it’s a great way to use up leftover chicken and stray vegetables sitting in your fridge.
Ingredients You’ll Need
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 8 oz baby bella or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked rotisserie chicken, shredded
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- ½ cup heavy cream (or half-and-half)
- Optional: 1 teaspoon soy sauce or Worcestershire for umami depth
- Optional: chopped parsley for garnish
How to Make Rotisserie Chicken Mushroom Soup
1. Sauté the Aromatics
In a large soup pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and mushrooms. Cook for another 5–6 minutes until the mushrooms are browned and tender.
2. Make the Roux
Sprinkle the flour over the mushroom mixture. Stir well and cook for 1–2 minutes to eliminate the raw flour taste. This helps thicken the soup later.
3. Add Broth and Chicken
Slowly pour in the chicken broth while stirring to avoid lumps. Add the shredded rotisserie chicken, dried thyme, pepper, and a pinch of salt. Bring to a gentle simmer and let it cook for about 10 minutes so the flavors can meld.
4. Add Cream and Finish
Stir in the heavy cream and simmer for another 2–3 minutes. Taste and adjust seasonings if needed. You can add soy sauce or Worcestershire at this stage for a deeper savory note. Garnish with parsley before serving.
Serving and Storage
Serving Suggestions
This creamy mushroom soup pairs wonderfully with warm, crusty bread, garlic toast, or buttery crackers. For a heartier meal, serve it with a grilled cheese sandwich or a light side salad.
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: This soup freezes well without the cream. If you plan to freeze, add the cream after reheating.
- Reheating: Warm on the stovetop over low heat, or microwave in short bursts, stirring in between.
Variations and Substitutions
- Low Carb: Skip the flour and cream. Instead, blend a small portion of the soup and return it to the pot for natural creaminess.
- Dairy-Free: Use olive oil instead of butter and canned coconut milk instead of cream.
- Extra Veggies: Add spinach, kale, diced carrots, or celery for more texture and nutrition.
- With Noodles or Rice: Stir in cooked egg noodles or leftover rice for a filling twist.
Frequently Asked Questions
Can I use fresh chicken instead of rotisserie?
Yes! Just cook and shred about 2 cups of boneless, skinless chicken breasts or thighs in advance.
Can I freeze this soup?
Yes, but for best results, freeze before adding the cream. Add cream after reheating.
What type of mushrooms work best?
Baby bella (cremini) mushrooms offer deep flavor, but white button mushrooms also work well.
How do I make it thicker?
You can add more flour when sautéing, or simmer the soup longer to reduce it slightly.
Can I make it in a slow cooker?
Yes. Add everything except the cream to the slow cooker and cook on low for 4 hours. Stir in the cream before serving.
Final Thoughts
This Rotisserie Chicken Mushroom Soup is everything you want in a comfort meal—creamy, flavorful, and incredibly simple to make. It’s ideal for chilly nights, sick days, or when you want to use up leftover rotisserie chicken in a satisfying way.
For more comforting recipes and everyday dinner inspiration, visit us at Mealova Recipes.
Rotisserie Chicken Mushroom Soup
Ingredients
Method
- Heat butter and olive oil in a soup pot over medium heat. Sauté onion for 2–3 minutes, then add garlic and mushrooms. Cook until mushrooms are golden brown.
- Stir in the flour and cook for 1–2 minutes, then gradually add the chicken broth while stirring.
- Add shredded rotisserie chicken, thyme, pepper, and salt. Simmer for 10 minutes.
- Stir in the cream and optional soy sauce or Worcestershire. Simmer 2–3 more minutes.
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
- For dairy-free: use coconut milk and olive oil instead of cream and butter.
- To thicken the soup naturally, mash a few mushrooms or blend a cup of the soup and stir it back in.
- Freeze without cream for better texture. Add cream after reheating.
