There’s something irresistibly comforting about a steaming bowl of Rotisserie Chicken and Mushroom Soup. When the days grow shorter and the evenings turn crisp, this recipe wraps you in warmth from the very first spoonful. Tender shreds of juicy chicken mingle with slices of cremini mushrooms, creating an earthy depth that’s balanced by vibrant carrots and celery. A swirl of heavy cream adds a velvety finish, while a sprinkle of fresh parsley brings a bright pop of color. Every ingredient plays its part in building layers of flavor—this isn’t just soup, it’s a soulful bowl of home-cooked joy.
What makes this dish extra special is how effortlessly it comes together. With just a handful of pantry staples and a ready-to-eat rotisserie chicken, you can go from chopping board to dinner table in under an hour. It’s an ideal weeknight meal or a cozy weekend treat, perfect for beginners and seasoned cooks alike. At only around 400 calories per serving, this one-pot wonder offers the satisfying creaminess you crave without any fuss. Whether you’re looking for lunch or dinner inspiration, this beginner-friendly recipe will quickly become a staple in your repertoire.
KEY INGREDIENTS IN ROTISSERIE CHICKEN AND MUSHROOM SOUP
Before you dive into cooking, let’s take a quick look at the stars of this show. Each component brings its own magic, so gathering fresh, quality ingredients will ensure the best results.
- Rotisserie chicken
Shredded into bite-sized pieces, this already-cooked chicken adds convenience, rich flavor, and protein. It’s the heart of the soup, infusing every spoonful with juicy tenderness.
- Olive oil
A light, fruity cooking fat that helps sauté the vegetables without overpowering their natural sweetness. It also contributes subtle depth to the broth.
- Butter
Adds a glossy sheen and a hint of richness, balancing the olive oil and creating that classic silky mouthfeel in the base of the soup.
- Onion
When diced and sautéed until translucent, onions lay down a sweet, aromatic foundation that melds beautifully with garlic and herbs.
- Garlic
Minced to release its pungent aroma, garlic brightens the overall flavor profile, adding warmth and complexity in just 60 seconds of cooking.
- Mushrooms
Cremini or white button mushrooms bring an earthy, umami-packed element. As they brown and release moisture, they intensify the soup’s savory character.
- Carrots
Sliced thin, carrots soften to tender sweetness and add gentle color contrast, while contributing a slight crunch if not overcooked.
- Celery
Offers a fresh, crisp bite and subtle herbaceous notes, rounding out the vegetable medley and enhancing the broth’s depth.
- Dried thyme
This classic herb lends a mellow, slightly minty flavor that pairs seamlessly with chicken and mushrooms.
- Dried oregano
Brings a warm, peppery edge and reinforces the Mediterranean-inspired herb blend in the soup.
- Chicken broth
The primary liquid component, creating a savory, umami-rich base. Homemade or high-quality store-bought options work equally well.
- Water
Lightens the broth slightly, ensuring the flavors don’t become overly concentrated and allowing the vegetables to cook through evenly.
- Heavy cream
Swirled in at the end, it transforms the broth into a luscious, velvety elixir, making each spoonful decadently smooth.
- Salt and pepper
Essential seasonings to taste. They balance and elevate all the flavors, so add them gradually and adjust before serving.
- Fresh parsley
Chopped and sprinkled on top as a garnish, parsley brightens the final presentation and adds a fresh, herbal kick.
HOW TO MAKE ROTISSERIE CHICKEN AND MUSHROOM SOUP
Ready to transform these ingredients into a soul-warming bowl of comfort? Follow these detailed steps to achieve the perfect balance of flavors and textures.
1. Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside. Using shredded chicken ensures every spoonful has tender protein without long cooking times.
2. In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. This gentle cooking releases the onion’s natural sugars and builds a flavorful base.
3. Add the garlic and cook for another minute until fragrant. Keep the heat moderate to prevent burning the garlic; you want a warm, inviting aroma.
4. Add the sliced mushrooms to the pot and cook for about 5–7 minutes until they are golden brown and have released their moisture. This step deepens the soup’s umami character.
5. Stir in the carrots, celery, thyme, and oregano. Cook for an additional 3–4 minutes, allowing the vegetables to mingle with the herbs and pick up those savory flavors.
6. Pour in the chicken broth and water, then bring the mixture to a rolling boil. Watch for bubbles breaking vigorously across the surface—this jump-starts the cooking of the vegetables.
7. Reduce the heat to low, cover, and let simmer for about 15 minutes or until the vegetables are tender. The gentle simmer encourages flavors to meld without overcooking.
8. Add the shredded chicken to the pot and stir in the heavy cream. Lower the heat and gently stir just until the cream is fully incorporated.
9. Season the soup with salt and pepper to taste. Let it simmer gently for an additional 5 minutes to heat through and combine flavors, stirring occasionally to prevent sticking.
10. Serve the soup hot, garnished with fresh parsley. The bright green flecks of parsley add a final burst of color and freshness.
SERVING SUGGESTIONS FOR ROTISSERIE CHICKEN AND MUSHROOM SOUP
When it comes to plating and pairing, a little extra flair takes this cozy soup to the next level. Think about textures, colors, and complementary flavors to make every meal memorable.
- Crusty bread bowl
Hollow out a round loaf of sourdough or baguette, then ladle the soup inside. The warm bread soaks up the creamy broth and adds a rustic, interactive dining experience.
- Crispy garlic croutons
Toss cubed bread with olive oil, minced garlic, and a pinch of salt, then bake until golden. Scattering these over the top provides a pleasant crunch and bursts of garlicky flavor.
- Light side salad
Pair your bowl with a simple mix of baby greens, cherry tomatoes, and a tangy vinaigrette. The crisp freshness offsets the soup’s creaminess and rounds out your meal.
- Grated Parmesan sprinkle
Add a dusting of sharp Parmesan before serving. Its salty, nutty notes complement the mushrooms and elevate the overall depth of flavor.
HOW TO STORE ROTISSERIE CHICKEN AND MUSHROOM SOUP
One of the best things about this soup is how well it holds up for leftovers. With proper storage, you can enjoy those comforting flavors for days or even weeks to come.
- Refrigerator storage
Allow the soup to cool slightly before transferring it to an airtight container. Stored in the fridge, it will stay fresh for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally.
- Freezer storage
Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. When frozen solid, it can last up to 3 months. Thaw overnight in the fridge before reheating.
- Gentle reheating
Whether from fridge or freezer, reheat the soup over low to medium heat. Stir frequently to prevent scorching, and add a splash of water or broth if it has thickened too much.
- Avoid dairy separation
If you plan to freeze the soup, consider holding back the cream and adding it fresh when reheating. This helps maintain the velvety texture and prevents any split appearance.
CONCLUSION
This Rotisserie Chicken and Mushroom Soup is the perfect blend of convenience and comfort. In under an hour, you’ve created a cozy dinner that highlights juicy shredded chicken, tender veggies, and rich, creamy broth. The combination of earthy mushrooms and fragrant herbs creates layers of flavor that warm both the body and the soul. Best of all, this beginner-friendly recipe uses a store-bought rotisserie chicken to save you time without sacrificing taste. With just 15 minutes of prep, 30 minutes of cooking, and a brief 5-minute rest, you’ll have a wholesome, satisfying meal ready for lunch or dinner—clocking in at around 400 calories per serving.
Feel free to print out this article and tuck it into your recipe box or bookmark it for later. You’ll find a helpful FAQ section below where common questions about substitutions, dietary tweaks, and advanced tips are answered. If you give this soup a try, please drop a comment and let me know how it turned out. I’d love to hear your feedback, any creative twists you added, or questions you might have along the way. Cooking should be fun and interactive—so share your thoughts, and let’s keep the conversation going!
Rotisserie Chicken and Mushroom Soup
Description
Savor the rich flavors of tender chicken, earthy mushrooms, and vibrant veggies in every comforting spoonful of this creamy soup. Perfect for cozy nights!
Ingredients
Instructions
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Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside.
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In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
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Add the garlic and cook for another minute until fragrant.
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Add the sliced mushrooms to the pot and cook for about 5-7 minutes until they are golden brown and have released their moisture.
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Stir in the carrots, celery, thyme, and oregano. Cook for an additional 3-4 minutes.
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Pour in the chicken broth and water, then bring the mixture to a boil.
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Reduce the heat to low, cover, and let simmer for about 15 minutes or until the vegetables are tender.
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Add the shredded chicken to the pot and stir in the heavy cream.
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Season the soup with salt and pepper to taste. Let it simmer gently for an additional 5 minutes to heat through and combine flavors.
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Serve the soup hot, garnished with fresh parsley.
Note
- This soup is a great way to use leftover rotisserie chicken for a speedy meal.
- You can substitute the heavy cream with coconut milk for a dairy-free option.
- Add a splash of lemon juice before serving for a bright, zesty flavor.
- For added texture, consider mixing in cooked rice or pasta.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
