If you’re looking for a cozy, soul-warming dish that effortlessly combines the rich flavors of tender rotisserie chicken with earthy mushrooms in a creamy broth, this Rotisserie Chicken Mushroom Soup Recipe is your new best friend. It’s a wonderfully satisfying bowl of comfort food that’s as easy to prepare as it is delicious. With a delightful blend of fresh vegetables, herbs, and that luscious creaminess, this soup becomes an instant classic for chilly evenings or whenever you crave a heartwarming meal.
Ingredients You’ll Need
Nothing fancy here—just simple, wholesome ingredients that come together to create a soup bursting with flavor and texture. Each component plays its part: the butter and olive oil build a rich base, mushrooms add earthiness, and the rotisserie chicken brings in juicy tenderness that elevates every spoonful.
- Butter (2 tablespoons): Adds a creamy, rich flavor and helps sauté the vegetables beautifully.
- Olive oil (1 tablespoon): Balances the butter with a light, fruity touch and prevents burning.
- Small onion, chopped (1): Provides sweetness and depth to the soup’s foundation.
- Garlic cloves, minced (2): Infuses the soup with aromatic warmth.
- Cremini or white mushrooms, sliced (8 ounces): Brings an earthy, meaty texture that pairs perfectly with chicken.
- Medium carrots, sliced (2): Offer subtle sweetness and vibrant color.
- Celery stalks, chopped (2): Add a crisp, refreshing contrast to the creamy broth.
- All-purpose flour (1/4 cup): Thickens the soup for that velvety consistency.
- Chicken broth (6 cups): The flavorful liquid base that ties all ingredients together.
- Shredded rotisserie chicken (2 cups, skin removed): Adds hearty protein and convenience.
- Dried thyme (1 teaspoon): Contributes a fragrant herbal note.
- Dried rosemary (1/2 teaspoon): Enhances earthiness with a pine-like aroma.
- Heavy cream or half-and-half (1/2 cup): Creates a luscious, creamy texture that makes the soup utterly satisfying.
- Salt and black pepper to taste: Essential seasonings that brighten and balance the dish.
- Fresh parsley, chopped (for garnish): Adds a fresh, colorful finish.
How to Make Rotisserie Chicken Mushroom Soup Recipe
Step 1: Sauté the Vegetables and Mushrooms
Begin by melting the butter and olive oil together in a large soup pot over medium heat. This combination of fats ensures a rich flavor and prevents scorching. Toss in the chopped onion, minced garlic, sliced mushrooms, carrots, and celery. Stir occasionally as they cook, allowing the mushrooms to release their flavorful juices and the vegetables to soften. This step takes about 8 to 10 minutes and is crucial for building a deep, savory flavor base.
Step 2: Add Flour to Thicken
Sprinkle the all-purpose flour over the softened vegetables and stir well to coat everything evenly. Cooking the flour for 1 to 2 minutes helps eliminate the raw flour taste and prepares it for thickening the soup. This step transforms the mixture into the base of a velvety broth that will hold all the flavors together beautifully.
Step 3: Pour in Chicken Broth and Add Seasonings
Slowly pour the chicken broth into the pot while stirring constantly. This prevents lumps and helps the soup develop a smooth texture. Once combined, add the shredded rotisserie chicken along with the dried thyme, rosemary, salt, and pepper. Bring everything to a gentle simmer and let it cook for 15 to 20 minutes. This simmering melds all the flavors perfectly and thickens the soup to just the right consistency.
Step 4: Stir in Cream and Final Touches
For the finishing touch, stir in the heavy cream or half-and-half and let the soup simmer for an additional 5 minutes. This enriches the broth and gives it that luxurious creaminess we all crave. Taste the soup and adjust the seasoning with extra salt or pepper if needed, then it’s ready to be ladled into bowls and enjoyed.
How to Serve Rotisserie Chicken Mushroom Soup Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a burst of color and a touch of brightness that perfectly complements the creamy soup. You can also add a sprinkle of freshly grated Parmesan for an extra layer of savory richness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls to soak up every last bit of that delicious broth. A simple mixed green salad with a light vinaigrette can also balance out the creamy texture with some crisp freshness.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for an eye-catching presentation that doubles as a tasty edible vessel. Alternatively, drizzle a swirl of extra cream or a few drops of truffle oil on top for a gourmet twist that impresses guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
This Rotisserie Chicken Mushroom Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it perfect for meal prep or a leftover lunch that feels fresh and comforting.
Freezing
You can freeze the soup for up to two months. Be sure to cool it completely before transferring to freezer-safe containers or bags. When reheating, it’s best to thaw it overnight in the fridge for even warming and to preserve that creamy texture.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring often to avoid scorching and to redistribute the cream smoothly throughout the soup. Add a splash of broth or cream if it thickens too much during storage. Avoid boiling to keep the flavors delicate and textures perfect.
FAQs
Can I use other types of mushrooms for this soup?
Absolutely! Mixing cremini, shiitake, or even oyster mushrooms can add depth and complexity to the soup’s flavor. Feel free to experiment with whatever you have on hand.
Is there a lighter version of this Rotisserie Chicken Mushroom Soup Recipe?
Yes! Swap the heavy cream for regular milk or a plant-based alternative to reduce calories while maintaining creaminess. You can also skip the flour and use cornstarch or arrowroot for thickening.
Can I make this soup dairy-free?
Definitely. Replace the butter with olive oil and use coconut cream or a dairy-free cream substitute instead of heavy cream. Just make sure the substitute you choose complements the savory flavors.
How can I make this soup more filling?
Add cooked wild rice, barley, or egg noodles to turn this Rotisserie Chicken Mushroom Soup Recipe into an even heartier meal. These additions soak up the broth and add satisfying texture.
What’s the best way to shred the rotisserie chicken?
Use your hands or two forks to pull the meat apart into bite-sized pieces. Removing the skin before shredding helps keep the soup light and reduces grease.
Final Thoughts
This Rotisserie Chicken Mushroom Soup Recipe is truly a winner when you want something fast, fuss-free, and utterly comforting. Every spoonful warms you up and fills your kitchen with enticing aromas. I can’t recommend it enough for busy weeknights or whenever you need a hug in a bowl. Give it a try—you’ll likely find yourself reaching for that ladle again and again.
Print
Rotisserie Chicken Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Rotisserie Chicken Mushroom Soup is a comforting and hearty dish perfect for chilly days. It combines tender shredded rotisserie chicken, sautéed mushrooms, and fresh vegetables in a rich, flavorful broth thickened with a touch of flour and finished with creamy heavy cream. Ready in just 45 minutes, this gluten-free (with GF flour) soup makes an easy weeknight meal or a satisfying lunch option.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
Thickener and Broth
- 1/4 cup all-purpose flour
- 6 cups chicken broth
Protein and Seasoning
- 2 cups shredded rotisserie chicken (skin removed)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Finishing Touches
- 1/2 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: In a large soup pot or Dutch oven, melt butter with olive oil over medium heat. Add the chopped onion, minced garlic, sliced mushrooms, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened and the mushrooms release their juices, about 8 to 10 minutes.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Continue cooking for 1 to 2 minutes to cook out the raw flour taste and help thicken the soup later.
- Pour in Broth: Gradually add the chicken broth while stirring constantly to prevent lumps from forming. This will create a smooth soup base.
- Add Chicken and Herbs: Stir in the shredded rotisserie chicken, dried thyme, dried rosemary, salt, and black pepper. Bring the soup to a gentle simmer.
- Simmer Soup: Let the soup simmer uncovered for 15 to 20 minutes, allowing it to thicken slightly and for the flavors to meld together.
- Finish with Cream: Stir in the heavy cream or half-and-half and continue simmering for an additional 5 minutes to enrich the soup and bring everything together.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- You can swap the heavy cream for milk to make the soup lighter in richness.
- Add cooked wild rice or egg noodles for a more filling meal.
- Use a mix of different mushroom varieties like shiitake, portobello, or button mushrooms to deepen the flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Remove the chicken skin from the rotisserie chicken to reduce fat and calories without sacrificing flavor.
