There’s something undeniably comforting about a pot of soup simmering gently on the stove, especially when the weather outside has a bit of a chill. This Rotisserie Chicken Mushroom Soup is one of those feel-good recipes that warms you from the inside out and brings back memories of cozy nights, fuzzy socks, and homemade meals made with love.
For me, this soup brings back childhood memories of coming home from school on rainy afternoons. My mom would have something simmering on the stove, and the savory aroma of mushrooms, herbs, and chicken would greet us before we even opened the door. It was the kind of meal that made everyone slow down, sit at the table, and just savor every bite.
What makes this soup even more special? It starts with a store-bought rotisserie chicken—yes, that flavorful, juicy shortcut we all love. It saves time but doesn’t skimp on taste. Combine that with earthy mushrooms, a touch of cream, and some humble pantry staples, and you’ve got yourself a rich, soul-soothing bowl of goodness. Whether you’re making it on a weeknight or prepping it ahead for meal planning, this soup is pure comfort in a bowl.
Why You’ll Love This Recipe:
- Quick & Easy: Thanks to the rotisserie chicken, you skip the long cooking process while still getting deep, delicious flavor.
- Hearty & Satisfying: Packed with protein and veggies, it makes a complete and filling meal.
- Rich, Creamy Texture: The addition of half and half gives it a silky finish without feeling too heavy.
- Perfect for Leftovers: Tastes even better the next day, making it a great make-ahead meal.
- Comfort Food Classic: It hits all the right notes—savory, creamy, wholesome, and warm.
INGREDIENTS YOU’LL NEED:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced (use white button or cremini)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup half and half
- 2 tablespoons chopped fresh parsley
HOW TO MAKE ROTISSERIE CHICKEN MUSHROOM SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot or Dutch oven over medium heat. As soon as it melts and starts bubbling just a bit, toss in your diced onions and let them soften until they’re translucent and just slightly golden—about 4-5 minutes. Stir in the minced garlic and cook for another minute. That smell? It’s already the beginning of something magical.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot. Don’t rush this part—the mushrooms need a good 8-10 minutes to cook down, release their moisture, and turn beautifully golden. Season with dried thyme, salt, and pepper. That earthy, savory aroma is going to fill your kitchen and make everyone curious about what you’re making.
Step 3: Make the Roux
Sprinkle the flour over the mushroom mixture and stir it in well, coating everything evenly. This step thickens the soup and gives it that luscious, creamy texture. Cook the flour for about 1-2 minutes so it loses that raw taste.
Step 4: Pour in the Broth
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring everything to a gentle simmer and let it cook for about 10 minutes, giving the flavors time to marry and the soup to thicken slightly.
Step 5: Add the Chicken
Stir in the shredded rotisserie chicken and let it heat through—about 5 minutes. Using rotisserie chicken is such a time-saver and adds an extra boost of flavor thanks to its seasoned skin.
Step 6: Finish with Creaminess
Lower the heat and stir in the half and half. This gives the soup its signature creamy finish without being overly rich. Don’t let it boil—just gently warm it until everything is nice and cozy in the pot.
Step 7: Garnish and Serve
Right before serving, sprinkle in some freshly chopped parsley for a pop of freshness. Ladle the soup into bowls, maybe add a warm slice of crusty bread on the side, and dig in.
HELPFUL TIPS:
- Mushroom Mix: Don’t be afraid to mix mushroom varieties! White button, cremini, or even shiitake add different depths of flavor.
- Make It Dairy-Free: Swap the half and half with coconut milk or a plant-based creamer if needed.
- No Flour? Cornstarch works too—just mix it with a bit of cold water before stirring it in.
- Add Veggies: Diced carrots, celery, or even spinach can be tossed in to bulk it up.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy Optional, Nut-Free
NOTES:
This soup keeps things simple but flavorful. It’s also a great way to use up leftover chicken or mushrooms hanging around in the fridge. Feel free to tweak the seasoning to your taste—this recipe is a great base for your own cozy creations.
NUTRITIONAL INFORMATION:
(Approximate per serving)
- Calories: 280
- Protein: 25g
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 3g
FREQUENTLY ASKED QUESTIONS:
Can I freeze this soup?
Yes! Just leave out the half and half if you’re planning to freeze it, and stir it in when reheating for the best texture.
Can I use fresh chicken instead of rotisserie?
Absolutely. If you have cooked chicken breast or thighs on hand, just shred or chop it and toss it in.
What’s the best mushroom to use?
Cremini mushrooms are a great middle ground—they’re meatier than white button but still mild in flavor. But honestly, any fresh mushroom will work.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. If the soup thickens too much after chilling, just add a splash of broth or water to loosen it up.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy delights:
- Tuscan Chicken Soup – A Hearty, Comforting Bowl of Goodness
- White Chicken Lasagna Soup
- Marry Me Chicken Soup: A Dish to Warm the Heart and Soul
- Creamy White Chicken Lasagna Soup: A Cozy Comfort Dish for Every Season
CONCLUSION
This Rotisserie Chicken Mushroom Soup is the kind of meal that makes you feel like you’ve wrapped yourself in a big, warm blanket. It’s hearty, satisfying, and filled with the kind of homemade flavor that never goes out of style. Whether you’re feeding a busy family on a weeknight or just want something nourishing after a long day, this soup is a little bowl of comfort that always hits the spot.
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Rotisserie Chicken Mushroom Soup
Description
There’s something undeniably comforting about a pot of soup simmering gently on the stove, especially when the weather outside has a bit of a chill. This Rotisserie Chicken Mushroom Soup is one of those feel-good recipes that warms you from the inside out and brings back memories of cozy nights, fuzzy socks, and homemade meals made with love.
For me, this soup brings back childhood memories of coming home from school on rainy afternoons. My mom would have something simmering on the stove, and the savory aroma of mushrooms, herbs, and chicken would greet us before we even opened the door. It was the kind of meal that made everyone slow down, sit at the table, and just savor every bite.
What makes this soup even more special? It starts with a store-bought rotisserie chicken—yes, that flavorful, juicy shortcut we all love. It saves time but doesn’t skimp on taste. Combine that with earthy mushrooms, a touch of cream, and some humble pantry staples, and you’ve got yourself a rich, soul-soothing bowl of goodness. Whether you’re making it on a weeknight or prepping it ahead for meal planning, this soup is pure comfort in a bowl.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced (use white button or cremini)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup half and half
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot or Dutch oven over medium heat. As soon as it melts and starts bubbling just a bit, toss in your diced onions and let them soften until they’re translucent and just slightly golden—about 4-5 minutes. Stir in the minced garlic and cook for another minute. That smell? It’s already the beginning of something magical.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot. Don’t rush this part—the mushrooms need a good 8-10 minutes to cook down, release their moisture, and turn beautifully golden. Season with dried thyme, salt, and pepper. That earthy, savory aroma is going to fill your kitchen and make everyone curious about what you’re making.
Step 3: Make the Roux
Sprinkle the flour over the mushroom mixture and stir it in well, coating everything evenly. This step thickens the soup and gives it that luscious, creamy texture. Cook the flour for about 1-2 minutes so it loses that raw taste.
Step 4: Pour in the Broth
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring everything to a gentle simmer and let it cook for about 10 minutes, giving the flavors time to marry and the soup to thicken slightly.
Step 5: Add the Chicken
Stir in the shredded rotisserie chicken and let it heat through—about 5 minutes. Using rotisserie chicken is such a time-saver and adds an extra boost of flavor thanks to its seasoned skin.
Step 6: Finish with Creaminess
Lower the heat and stir in the half and half. This gives the soup its signature creamy finish without being overly rich. Don’t let it boil—just gently warm it until everything is nice and cozy in the pot.
Step 7: Garnish and Serve
Right before serving, sprinkle in some freshly chopped parsley for a pop of freshness. Ladle the soup into bowls, maybe add a warm slice of crusty bread on the side, and dig in.
Notes
This soup keeps things simple but flavorful. It’s also a great way to use up leftover chicken or mushrooms hanging around in the fridge. Feel free to tweak the seasoning to your taste—this recipe is a great base for your own cozy creations.
