Rotisserie chicken mushroom soup is a hearty, comforting dish made from tender shredded rotisserie chicken, earthy mushrooms, and a creamy, flavorful broth.
I made this soup because I had leftover rotisserie chicken and wanted to turn it into something warm and satisfying. I remember seeing a version of it prepared in a cozy countryside kitchen show years ago, which inspired me.
With experience from making similar soups before, I knew exactly how to build layers of flavor. The rich taste of mushrooms blended with the cream and chicken is what makes this soup stand out. Now I’ll walk through it step by step.
What Does Rotisserie Chicken Mushroom Soup Taste Like?
Rotisserie chicken mushroom soup has a rich, savory flavor with a creamy texture and deep, earthy notes from the mushrooms.
The rotisserie chicken adds a smoky, seasoned taste that blends perfectly with the garlic, thyme, and vegetables. The broth is smooth and comforting, with a slight kick from the chili flakes and a fresh finish from the spinach. Each spoonful is warm, satisfying, and packed with layers of well-balanced flavor.
How To Prepare Rotisserie Chicken Mushroom Soup?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Soup / Main
Cuisine: Comfort Food / Western
Difficulty: Easy
Yield: Serves 6
Kitchen Utensils Needed
- Large soup pot or Dutch oven
- Chopping board
- Sharp knife
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
Ingredients
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, crushed
- 500g (1 lb) mushrooms, thinly sliced
- 3 cups fresh spinach, chopped
- 6 cups chicken stock
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 rotisserie chicken, skin removed and meat shredded
- Pinch of chili flakes
- Salt and freshly ground black pepper, to taste
Instructions
1. Saute Aromatics – In a large soup pot, heat a splash of oil or a knob of butter over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until softened and fragrant. Stir occasionally.
2. Add Garlic & Mushrooms – Add the crushed garlic and sliced mushrooms to the pot. Cook for another 8–10 minutes, stirring occasionally, until the mushrooms have released their moisture and start to brown.
3. Simmer the Base – Pour in the chicken stock and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes to deepen the flavor.
4. Add Chicken & Seasonings – Stir in the shredded rotisserie chicken, thyme, chili flakes, salt, and pepper. Let it all simmer together for 5 more minutes.
5. Finish with Cream & Spinach – Lower the heat and stir in the cream and chopped spinach. Simmer gently for another 5–7 minutes, just until the spinach wilts and everything is heated through. Taste and adjust seasoning if needed.
6. Serve Hot – Ladle into bowls and serve with crusty bread if you like. Perfect comfort food!
Notes
- Use low-sodium chicken stock if you prefer to control the salt level.
- Add a splash of white wine after sautéing the mushrooms for extra depth.
- Great for using up leftover chicken rotisserie makes it fast and flavorful.
- Can be stored in the fridge for 3 days or frozen for up to a month.
- Swap cream for coconut milk if dairy-free.
Nutrition Facts Of Rotisserie Chicken Mushroom Soup
- Calories: 420
- Protein: 28g
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Sugars: 4g
- Sodium: 900mg
Ways To Use It Rotisserie Chicken Mushroom Soup
Rotisserie chicken mushroom soup can be enjoyed in several ways beyond just a bowl on its own. Serve it with crusty bread or garlic toast for a hearty meal, or pour it over cooked rice or mashed potatoes for extra comfort.
Use it as a rich base for a chicken pot pie or casserole. You can even freeze portions for quick lunches or dinners during busy weeks. It’s a versatile dish that fits easily into different meals.
My Tips For Making Rotisserie Chicken Mushroom Soup
1. Use leftover rotisserie chicken to save time and add deep flavor.
2. Slice mushrooms thinly so they cook evenly and blend into the soup.
3. Sauté onions, celery, and garlic until soft for a rich base.
4. Add cream at the end and simmer gently to keep it smooth.
5. Taste and adjust salt, pepper, and chili flakes before serving.
Proper Storage Rotisserie Chicken Mushroom Soup
Store rotisserie chicken mushroom soup in an airtight container in the refrigerator for up to 3–4 days. Let it cool completely before sealing to avoid condensation.
For longer storage, freeze the soup in freezer-safe containers or zip-top bags for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove over low heat, stirring occasionally.
If the soup thickens too much after storing, add a splash of stock or water while reheating to bring back its creamy consistency.
Conclusion
This rotisserie chicken mushroom soup was an easy and delicious success I truly enjoyed making. The flavors came together beautifully, and it turned out even better than expected.
I hope you feel inspired to try this comforting soup in your own kitchen it’s simple to make and full of rich, satisfying taste.
- Chicken Mushroom Alfredo – Cozy Meals - 06/10/2025
- Chicken Mushroom And Spinach Recipes | Delicious - 06/10/2025
- Chicken Mushroom Casserole || Comforting Meal - 05/10/2025