Easy Rotisserie Chicken & Mushroom Soup

When it comes to comfort food that’s quick to make and packed with flavor, nothing beats a bowl of homemade soup. My easy rotisserie chicken & mushroom soup has become my go-to for chilly evenings or busy weeknights. The best part? You can have a hearty, satisfying meal ready in under 30 minutes using a store-bought rotisserie chicken. The tender chicken and earthy mushrooms come together in a rich broth that warms you up from the inside out.

Over the years, I’ve fine-tuned this recipe to keep it simple but still plenty satisfying. Whether you’re new to making soup or want a fuss-free dinner option, this recipe delivers. I’ll share all my tips, ingredient swaps, and tricks for getting the perfect creamy yet light texture. Let’s get cooking!

Ingredients for Easy Rotisserie Chicken & Mushroom Soup

Getting your ingredients right makes all the difference. Here’s what you’ll need for about 4 servings:

• 2 cups cooked rotisserie chicken, shredded or chopped (skin removed for less fat)
• 8 ounces fresh mushrooms, sliced (button or cremini work best)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium recommended)
• 1 cup heavy cream or half-and-half
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish (optional)

Make sure your mushrooms are clean and dry. Chop the onion into small pieces to help it soften quickly. You can shred the chicken coarse or fine, depending on your preference for chunkiness. This ingredient list keeps it straightforward, and you can usually find everything at your local store.

Easy Rotisserie Chicken Mushroom Soup That Heals in 30 Minutes

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Easy Rotisserie Chicken Mushroom Soup that soothes your body and warms your soul in just 30 minutesperfect comfort food made simple

• Author: emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Cuisine: American

Ingredients

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2 cups cooked rotisserie chicken, shredded or chopped (skin removed)

8 ounces fresh mushrooms, sliced (button or cremini)

1 medium onion, finely diced

2 cloves garlic, minced

4 cups chicken broth (low sodium recommended)

1 cup heavy cream or half-and-half

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

Salt to taste

Black pepper to taste

Fresh parsley, chopped for garnish (optional)

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Instructions

Melt the butter in a large pot over medium heat. Add the diced onions and cook for 3 to 5 minutes until they soften but do not brown.

Stir in the minced garlic and sliced mushrooms, cooking another 5 to 7 minutes until mushrooms release their moisture and start to brown.

Sprinkle the flour over the mushrooms and onions. Stir constantly for about 2 minutes to cook out the raw flour taste.

Slowly whisk in the chicken broth, lifting any brown bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to a simmer. Let thicken for 5 to 7 minutes.

Stir in the shredded rotisserie chicken and cream. Heat through for another 5 minutes without boiling. Add thyme, salt, and pepper to taste.

Taste and adjust seasoning. Add fresh parsley for garnish if desired and serve warm.

Notes

A quick and comforting homemade soup made with rotisserie chicken and fresh mushrooms, finished with a creamy broth, perfect for chilly evenings or busy weeknights.

How to Prepare Easy Rotisserie Chicken & Mushroom Soup

This recipe breaks down easily into clear steps, keeping everything smooth in the kitchen.

1. Get the base ready: Melt the butter in a large pot over medium heat. Add the diced onions and cook for 3 to 5 minutes until they soften but do not brown.
2. Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms, cooking another 5 to 7 minutes until mushrooms release their moisture and start to brown. This step builds flavor, so don’t rush it.
3. Make the roux: Sprinkle the flour over the mushrooms and onions. Stir constantly for about 2 minutes. This cooks out the raw flour taste and thickens the soup later.
4. Pour in the broth: Slowly whisk in the chicken broth, lifting any brown bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it thicken for 5 to 7 minutes.
5. Add chicken and cream: Stir in the shredded rotisserie chicken and cream. Heat through for another 5 minutes, but don’t let it boil to avoid curdling the cream. Add thyme, salt, and pepper to taste.
6. Final touches: Taste and adjust seasoning. If you want, add fresh parsley for color and freshness just before serving.

Keep an eye on the pot so the soup doesn’t stick or burn. The timing here ensures the chicken stays tender and the soup stays silky smooth.

Why You’ll Love This Easy Rotisserie Chicken & Mushroom Soup

• Super quick: Uses pre-cooked chicken to cut prep time drastically.
• Deep flavors: Slow cooking mushrooms and onions brings out a natural richness.
• Simple ingredients: No fancy pantry items needed—just basics with a creamy twist.
• Flexible: Easy to swap out cream for milk or add your favorite herbs.
• Comfort food classic: It’s both hearty and soothing, perfect for any day.

Tips for Making the Best Easy Rotisserie Chicken & Mushroom Soup

• Use low-sodium broth so you control the salt level in your soup.
• Dry mushrooms before slicing to help them brown nicely, which adds flavor.
• Don’t skip cooking the flour with the butter and veggies; the roux thickens the soup perfectly.
• When adding cream, warm it slightly or add gradually to keep it from curdling.
• Leftovers taste even better the next day once flavors meld together.
• For a gluten-free option, substitute the flour with cornstarch—mix it with a little cold water before adding.

Storage & Reheating Instructions for Easy Rotisserie Chicken & Mushroom Soup

After dinner, you can store this soup in an airtight container in the fridge for up to 3 days. Because of the cream, it’s best eaten within that timeframe. If you want to freeze, leave out the cream. Freeze just the broth, chicken, and mushrooms for up to 2 months, then add cream when reheating.

To reheat, warm the soup gently in a pot over low heat. Stir often to prevent sticking. Add cream toward the end and heat through without boiling it. Using the stove keeps you in control of the temperature and texture better than the microwave.

Frequently Asked Questions About Easy Rotisserie Chicken & Mushroom Soup

Can I use other types of chicken instead of rotisserie chicken?

Yes! You can use leftover roasted chicken or even poached chicken breasts shredded into pieces. Rotisserie chicken saves time and adds extra flavor, but fresh or frozen chicken works fine too.

What mushrooms work best in this soup?

Button and cremini mushrooms are my top choices. They have a mild flavor and good texture. If you want a richer taste, try baby portobellos or shiitake. Just avoid watery mushrooms like enoki—they don’t hold up as well.

Can I make this soup dairy-free or vegan?

To go dairy-free, swap the cream for coconut milk or a creamy plant-based milk like cashew milk. Use olive oil instead of butter and vegetable broth instead of chicken broth for a vegan version. Keep in mind the taste will change but still be delicious.

How thick should the soup be?

This soup is creamy but not heavy—think a smooth, gently thickened broth. If it ends up too thick, add a splash of broth or water to loosen it. If too thin, let it simmer a bit longer to reduce, or add a light slurry of flour and water.

Can I prepare this soup in advance?

Absolutely. It actually tastes better after sitting overnight since the flavors meld together nicely. Just wait to add the cream until you reheat it to keep it fresh and smooth.