Name: Hearty Rotisserie Chicken Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded; 8 oz mushrooms, sliced; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken broth (preferably low-sodium); 1 tsp dried thyme; 1 tsp dried parsley; Salt and pepper to taste; 1 cup heavy cream (optional); 1 tbsp oil (for sautéing)

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This Hearty Rotisserie Chicken Mushroom Soup is one of my favorite soups to make when I need something warm, filling, and easy. With tender shredded rotisserie chicken, earthy mushrooms, and aromatic herbs simmered in a rich broth, it’s a bowl of pure comfort. I love how it feels homemade and cozy, but takes hardly any effort thanks to the shortcut of using pre-cooked chicken.

Why You’ll Love This Recipe

I love this soup for how quickly it comes together while still delivering deep, satisfying flavor. Using a rotisserie chicken saves time and adds a savory richness to the broth. The mushrooms bring in that umami depth, and a splash of cream at the end makes it feel indulgent without being too heavy. It’s perfect for chilly nights, make-ahead lunches, or when I just want something nourishing and hearty on the table fast. Hearty Rotisserie Chicken Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 rotisserie chicken, shredded – I remove the skin and bones, then shred the meat into bite-sized pieces.
8 oz mushrooms, sliced – I usually go for cremini or white button mushrooms.
1 onion, diced – Adds a savory base to the soup.
2 carrots, diced – Brings a subtle sweetness and color.
2 celery stalks, diced – For that classic soup flavor.
4 cloves garlic, minced – I sauté it briefly to bring out its aroma.
6 cups chicken broth – I use low-sodium broth so I can control the salt level.
1 teaspoon thyme – Dried thyme adds a comforting herbal note.
1 teaspoon parsley – I use dried, but fresh parsley works great as a garnish too.
Salt and pepper to taste – I season just enough to bring out all the flavors.
1 cup heavy cream (optional) – I stir this in at the end for a rich, creamy finish.

Directions

I heat a little oil in a large soup pot over medium heat.
I sauté the onion, carrots, celery, and mushrooms for about 5–7 minutes, until everything is softened and the mushrooms are slightly browned.
I add the minced garlic and cook for another minute, just until fragrant.
I pour in the chicken broth and bring it to a boil.
I stir in the shredded rotisserie chicken, thyme, and parsley.
I reduce the heat and let it simmer gently for about 20 minutes to let all the flavors come together.
If I want a creamier soup, I stir in the heavy cream right before serving and let it warm through.
I season with salt and pepper to taste and serve hot.

Servings and Timing

This recipe makes 6–8 servings. It takes about 10 minutes to prep and 30 minutes total from start to finish. It’s ideal for a quick dinner or a weekend batch that lasts for days.

Variations

Add noodles or rice – I sometimes stir in cooked pasta or rice for a heartier version.
Use different mushrooms – Shiitake or portobello add even more depth.
Add greens – I toss in spinach or kale near the end for extra nutrition.
Dairy-free – I skip the cream or use full-fat coconut milk for a non-dairy creamy finish.
Lemon twist – A splash of lemon juice at the end brightens the flavors beautifully.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. It reheats well on the stove over medium-low heat or in the microwave in 1-minute intervals. If I’ve added cream, I stir often while reheating to prevent separation.

To freeze, I skip the cream and freeze the soup in portions for up to 3 months. I add the cream after thawing and reheating for the best texture. Hearty Rotisserie Chicken Mushroom Soup

FAQs

Can I make this soup ahead of time?

Yes, I often make it the day before—it tastes even better the next day as the flavors develop overnight.

What kind of rotisserie chicken works best?

I usually use a plain or herb-seasoned rotisserie chicken. I avoid overly sweet or barbecue-flavored ones.

Can I use leftover roasted chicken instead?

Absolutely. Any cooked chicken works here, as long as it’s well-seasoned.

Is the cream necessary?

Not at all. The soup is delicious without it, but adding cream gives it a silky, luxurious texture.

How do I thicken the soup?

If I want it thicker, I stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) near the end or puree a portion of the soup and stir it back in.

Conclusion

This Hearty Rotisserie Chicken Mushroom Soup is a delicious way to turn simple ingredients into something truly comforting. It’s fast, flavorful, and endlessly flexible—one of those recipes I turn to again and again. Whether I’m serving it with crusty bread or a simple salad, this soup is always a warm, satisfying meal that hits the spot.