Best Rotisserie Chicken Mushroom Soup

This rotisserie chicken mushroom soup is a cozy, hearty meal I love making when I want something warm, comforting, and easy. It’s filled with tender chicken, earthy mushrooms, and a savory broth that comes together quickly thanks to pre-cooked rotisserie chicken. I like how it feels homemade without requiring hours of cooking.

Why You’ll Love This Recipe

I enjoy this recipe because it’s flavorful, simple, and perfect for using up leftover rotisserie chicken. The mushrooms give the soup a deep, earthy taste, and the chicken adds richness without much effort. I like that it works for both a light lunch and a filling dinner, especially when paired with bread or a salad.

Ingredients

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

• Rotisserie chicken, shredded (white or dark meat)

• Mushrooms (cremini, white, or a mix), sliced

• Onion, chopped

• Garlic, minced

• Carrots, diced

• Celery, diced

• Olive oil or butter

• Chicken broth

• Fresh thyme (or dried)

• Bay leaf

• Salt and black pepper

• Fresh parsley, chopped (for garnish)

• Optional: heavy cream for a creamier version

Directions

1. I heat olive oil or butter in a large pot over medium heat.

2. I sauté onion, carrots, and celery until softened.

3. I add mushrooms and garlic, cooking until the mushrooms release their juices and start to brown.

4. I pour in chicken broth, then stir in thyme, bay leaf, salt, and pepper.

5. I bring the soup to a simmer and let it cook for 15–20 minutes so the flavors blend.

6. I stir in the shredded rotisserie chicken and simmer for another 5 minutes.

7. If I want it creamy, I add a splash of heavy cream at the end.

8. I remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prepare and 30 minutes to cook, so it’s ready in under 45 minutes.

Variations

• Sometimes I add wild rice, noodles, or barley to make the soup heartier.

• For extra flavor, I squeeze in a little lemon juice before serving.

• I like using a mix of mushrooms, like shiitake or oyster, for a more complex taste.

• If I want it lighter, I skip the cream and serve it as a clear broth soup.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over medium heat. It can also be frozen for up to 2 months, though I avoid adding cream before freezing and stir it in after reheating.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, I sometimes cook diced raw chicken directly in the broth, but using rotisserie saves time.

What’s the best mushroom to use?

I like cremini or baby bella mushrooms for their rich flavor, but white mushrooms also work well.

Can I make this in a slow cooker?

Yes, I add all the ingredients except cream and parsley, cook on low for 6 hours, then stir in cream and garnish before serving.

How can I thicken the soup?

I sometimes stir in a slurry of cornstarch and water or let it simmer longer to reduce. Adding cream also makes it richer.

What can I serve with this soup?

I usually pair it with crusty bread, a green salad, or a grilled cheese sandwich.

Conclusion

This rotisserie chicken mushroom soup is one of my favorite easy comfort meals because it’s hearty, flavorful, and simple to make. I like how versatile it is—I can keep it light or make it creamy—and how quickly it comes together with rotisserie chicken. It’s a warm, satisfying soup I turn to any time I want something cozy and delicious.