Oh man, this rotisserie chicken mushroom soup is honestly like a warm hug in a bowl. Imagine the earthy aroma of sautéed mushrooms mingling with tender, juicy bits of rotisserie chicken—pure comfort food magic. There’s something about this soup that instantly makes my kitchen feel cozy and inviting, especially when the weather outside turns chilly. Plus, it’s ridiculously easy to make, thanks to that pre-cooked chicken doing half the work for us busy cooks. I can’t wait to walk you through it, and maybe you’ll find yourself stirring up this creamy, savory soup on repeat just like I do.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
3 cups shredded rotisserie chicken
8 ounces cremini or white mushrooms, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour (optional, for thickening)
How I Make It
Step 1:
Start by heating olive oil and butter in a large pot over medium heat. Once melted and shimmering, add the chopped onions and sauté until they’re soft and translucent—about 4 minutes. The sweet, savory scent of the onions is your cue to move on.
Step 2:
Next, toss in the sliced mushrooms and cook until they shrink and release their earthiness—roughly 6-7 minutes. Stir occasionally so they brown evenly and soak up all those buttery flavors.
Step 3:
Sprinkle the minced garlic and dried thyme into the pan and cook for just 1 minute until fragrant. Be careful not to burn the garlic—it should smell sweet and warm.
Step 4:
Sprinkle the flour over the mushroom mixture if you want a thicker soup and stir for 2 minutes to cook off the raw flavor. If you prefer a lighter broth, you can skip this step entirely.
Step 5:
Pour in the chicken broth and bring everything to a gentle simmer. Let it bubble for about 10 minutes to meld all those flavors. This simmer is where the soup starts to get beautifully rich.
Step 6:
Lower the heat and stir in the heavy cream and shredded rotisserie chicken. Warm it through for another 5 minutes without boiling, so the cream stays silky and the chicken stays juicy. Taste and season with salt and pepper.
Variations & Tips
Swap cremini mushrooms for shiitake or portobello for a deeper umami punch.
For a dairy-free version, use coconut milk instead of heavy cream.
Add a splash of white wine right before the broth for a bright, tangy lift.
Stir in fresh chopped parsley or chives right before serving for a fresh contrast.
Use leftover turkey instead of chicken for a seasonal twist.
How I Like to Serve It
I love ladling this soup into cozy bowls alongside crusty bread or buttery garlic toast. It’s perfect for chilly fall evenings or when you just need something soothing after a busy day. Pair it with a crisp green salad for a balanced, homey meal.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove to avoid curdling.
If your soup is too thick after chilling, stir in a little extra chicken broth to loosen it up.
Closing: This rotisserie chicken mushroom soup always hits the spot because it marries simple, trustworthy ingredients with cozy, soul-soothing flavors.
