There’s something deeply satisfying about a bowl of Rotisserie Chicken Mushroom Soup — tender pulled chicken, earthy mushrooms, cozy vegetables, and rich broth all coming together. If you want a soup that’s easy to prepare yet full of flavor, this recipe is for you. Using a store‑bought rotisserie chicken cuts down prep time, while mushrooms and fresh veggies add texture and nutrition. Whether you’re hosting friends, need a weeknight dinner idea, or simply want something warm on a chilly evening, this soup delivers.
Why This Soup Works
- Speed without sacrificing flavor: Rotisserie chicken gives you ready‑made, juicy meat so you don’t have to roast or boil raw chicken.
- Balanced nutrition & texture: Mushrooms bring umami and earthiness; vegetables like carrots, onion, celery add body, sweetness, and crunch.
- Customizable: You can make it creamy, add greens, swap mushrooms, adjust herbs. Great for adapting to what you have on hand.
Ingredients
- 1 rotisserie chicken, shredded
- 8 oz mushrooms, sliced (button, cremini, shiitake – your pick)
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Prep the ingredients: Shred the chicken; slice mushrooms; chop onion, carrots, celery; mince garlic.
- Sauté the aromatics: Heat a splash of olive oil in a large pot over medium heat. Add onion, carrots, celery, garlic. Cook 5‑7 minutes until softened.
- Cook the mushrooms: Stir in the sliced mushrooms and cook until they release their liquids, about 3‑4 minutes.
- Add broth & herbs: Pour in the chicken broth and bring it to a gentle simmer. Add the dried thyme.
- Add chicken & simmer: Add the shredded rotisserie chicken. Let everything simmer together for about 20 minutes so the flavors meld.
- Season & serve: Taste and adjust with salt and pepper. Ladle into bowls when hot. Optional: garnish with fresh parsley or a squeeze of lemon for brightness.
Make‑Ahead & Variations
- Creamy variation: Stir in 1 cup of heavy cream or half‑and‑half near the end for a richer texture.
- Greens & extensions: Add chopped spinach or kale in the final 5 minutes of cooking. You can also include peas, corn, or green beans.
- Thickening: If you prefer a thicker soup, use a cornstarch slurry (mix equal parts cornstarch + cold water), or blend a portion of the soup and return it to the pot.
- Freezing & Reheating: This soup freezes well. Cool completely, store in airtight freezer‑safe containers. To reheat, thaw, then warm on stovetop, stirring occasionally.
Nutrition / Serving Info
- Servings: ~6 bowls
- Prep time: ~10 minutes
- Cooking time: ~30 minutes
- Total time: ~40 minutes
Tips For Best Results
- Use good quality chicken broth (homemade or a flavorful store brand) for better depth of flavor.
- Slice mushrooms uniformly so they cook evenly.
- Don’t rush the sautéing of the onion, garlic, and veggies — building that base brings more flavor.
- If using very salty broth or store‑rotisserie chicken that is heavily seasoned, taste before adding more salt.
What to Serve With This Soup
- A crusty loaf of bread or baguette for dipping
- A simple green salad for freshness
- Crackers or toasted bread slices