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

Scale

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.