Rotisserie Chicken Mushroom Soup: Creamy, Easy & Comforting

There’s something incredibly cozy about a bowl of Rotisserie Chicken Mushroom Soup. It’s creamy, hearty, and full of those comforting flavors that make you want to curl up with a blanket and a spoon. Using rotisserie chicken not only saves time but also adds that deep, roasted flavor that makes this soup taste like it’s been simmering all day — even though it comes together in less than 40 minutes.

The first time I made this, it was one of those nights when I was exhausted and didn’t feel like cooking from scratch. I had a store-bought rotisserie chicken, some mushrooms that needed to be used, and a carton of broth. I tossed them together in a pot with cream, garlic, and herbs — and suddenly my kitchen smelled like something out of a cozy café. Now it’s one of my family’s most-requested comfort dinners, right next to my Mushroom Chicken and Wild Rice Soup and Chicken and Wild Rice Soup.

Rotisserie Chicken Mushroom Soup

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This Rotisserie Chicken Mushroom Soup is creamy, cozy, and full of flavor — the perfect easy comfort food using simple ingredients and a time-saving rotisserie chicken.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American, American Comfort, Comfort Food”

Calories: 410

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (white, baby bella, or cremini)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 2 cups shredded rotisserie chicken
• 1 tsp dried thyme
• 1 bay leaf
• 0.5 tsp salt
• 0.5 tsp black pepper
• 3 tbsp butter (for cream base)
• 3 tbsp flour
• 1.5 cups milk
• 0.5 cup heavy cream (optional)
• to taste fresh parsley or thyme, for garnish

Equipment

• large pot For cooking soup
• Saucepan To make the cream base
• whisk For blending flour and milk
• knife and cutting board For prepping vegetables

Method

 

1. Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add mushrooms and cook for another 5 minutes until browned. Stir in garlic and cook for 30 seconds.
2. Pour in chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes.
3. Stir in shredded rotisserie chicken and cook for another 5–10 minutes to warm through.
4. In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk, stirring constantly until thickened (about 3–4 minutes).
5. Stir the cream mixture into the soup along with heavy cream if using. Simmer for 5–10 minutes until creamy.
6. Remove bay leaf. Adjust seasoning and serve hot, garnished with parsley or thyme.

Nutrition

Calories: 410kcalCarbohydrates: 18gProtein: 28gFat: 25gSaturated Fat: 12gCholesterol: 95mgSodium: 780mgFiber: 3gSugar: 5gVitamin A: 4300IUVitamin C: 4mgCalcium: 160mgIron: 2mg

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Why You’ll Love Rotisserie Chicken Mushroom Soup

This Rotisserie Chicken Mushroom Soup is all about rich flavor and easy prep. It’s perfect for busy weeknights or lazy Sundays when you want something homemade without spending hours in the kitchen. The combination of earthy mushrooms, tender chicken, and a creamy broth makes it both comforting and filling — like a hug in a bowl.

If you love recipes that strike the balance between cozy and convenient, like my Protein Packed Shepherd’s Pie Soup or Creamy Meatball Soup, this soup will definitely earn a spot on your weekly menu.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (white, baby bella, or cremini)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 2 cups shredded rotisserie chicken
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Cream Base:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 ½ cups milk
• ½ cup heavy cream (optional for extra richness)

Optional Garnish:

• Fresh parsley or thyme
• Cracked black pepper

Just like my Cottage Cheese and Veggie Bake, this recipe keeps things simple while packing in a ton of flavor.

How to Make Rotisserie Chicken Mushroom Soup

Step 1: Sauté the Vegetables and Mushrooms
Melt butter and olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 4–5 minutes until softened. Add mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and start to brown. Stir in garlic and cook for 30 seconds until fragrant.

Step 2: Add Broth and Seasonings
Pour in chicken broth, thyme, bay leaf, salt, and pepper. Stir well, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to let the flavors develop.

Step 3: Add Rotisserie Chicken
Stir in the shredded rotisserie chicken and let it heat through for about 5–10 minutes.

Step 4: Make the Cream Base
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in milk while whisking continuously to avoid lumps. Cook for 3–4 minutes until slightly thickened.

Step 5: Combine and Simmer
Pour the cream mixture into the soup and stir until combined. Add heavy cream if using and simmer for another 5–10 minutes until creamy and slightly thickened.

Step 6: Serve Warm
Remove the bay leaf, adjust seasoning, and ladle into bowls. Garnish with parsley or a sprinkle of fresh thyme. Serve warm with a slice of Christmas Bread Recipe or crusty bread.

This simple, one-pot method reminds me of my One-Pan Chicken Gallaba Skillet: comforting flavors with minimal cleanup.

Tips for Perfect Rotisserie Chicken Mushroom Soup

• Use cremini mushrooms: They add deeper flavor than white mushrooms.
• Don’t rush the sauté: Letting the mushrooms brown builds a richer base.
• Go lighter: Use half-and-half instead of cream.
• Add herbs at the end: Fresh thyme or parsley brightens the flavor.

Like my Cheesy Tortilla Quiche, this recipe is all about layering simple ingredients for maximum comfort.

Flavor Variations

1. Garlic Parmesan Style: Add ¼ cup grated Parmesan to the cream base.
2. Lemon Herb Twist: Stir in lemon zest and juice just before serving.
3. Dairy-Free Version: Use olive oil and oat milk instead of butter and cream.
4. Wild Rice Addition: Stir in 1 cup cooked wild rice for extra heartiness.

It’s as flexible as my Zucchini Chickpea Stir Fry: simple base, endless variations.

How to Store and Reheat

Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Best to freeze before adding cream; add fresh cream when reheating.
Reheating: Warm slowly over low heat, stirring occasionally. Add broth or milk if it thickens.

This soup reheats perfectly, just like my Chicken and Wild Rice Soup — even better the next day.

Frequently Asked Questions

1. Can I make this soup dairy-free?
Yes, substitute butter with olive oil and use unsweetened oat or almond milk.

2. Can I add pasta or rice?
Definitely! Add 1 cup cooked rice or small pasta like orzo near the end.

3. Can I use fresh chicken instead of rotisserie?
Of course. Cooked, shredded chicken breast or thighs work perfectly.

4. Can I freeze this soup?
Yes, but for best texture, freeze before adding the cream base. Add cream after reheating.

The Final Bite

This Rotisserie Chicken Mushroom Soup is the definition of cozy. It’s rich, creamy, and layered with savory flavor — yet unbelievably easy to make thanks to the shortcut of using rotisserie chicken. Every spoonful delivers comfort, warmth, and satisfaction.

Serve it with toasted bread or a slice of Christmas Bread Recipe for the perfect easy dinner that tastes like home.