When life gets chilly (or just a little overwhelming), nothing hits the spot like a steaming bowl of Rotisserie Chicken Mushroom Soup. It’s hearty, creamy, and packed with flavor—plus, it comes together in under an hour thanks to the magic of store-bought rotisserie chicken. As a busy mom of three, let me tell you: shortcuts like this are not only welcome, they’re essential. This soup has quickly become my “hug in a bowl” recipe for weeknights when I need something nourishing but still doable.
Table of Contents
Why You’ll Love This Rotisserie Chicken Mushroom Soup
- Quick and comforting – on the table in just about an hour.
- Family-friendly – picky eaters tend to go for the creamy, savory flavor.
- Perfect for meal prep – makes 6–8 servings, ideal for leftovers.
- Uses rotisserie chicken – because sometimes we need a little help from the grocery store.
What Does Rotisserie Chicken Mushroom Soup Taste Like?
Imagine a marriage between creamy chicken soup and earthy mushroom stew. The thyme and rosemary bring out a woodsy depth, while the rotisserie chicken adds a smoky-salty richness. The cream makes it velvety, the soy sauce sneaks in a little umami boost, and the carrots balance it all with just a hint of sweetness. It’s like fall in a bowl—comforting, cozy, and satisfying.
Ingredients You’ll Need for Rotisserie Chicken Mushroom Soup
For the Soup Base
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, thinly sliced
- 2 cups mushrooms (button, cremini, or a mix), sliced
- 4 cups chicken broth
- 1 cup water
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
For the Chicken
- 2 cups rotisserie chicken, shredded or chopped
- 1 tbsp soy sauce
For the Creamy Base
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp butter
Optional Garnish
- Fresh parsley, chopped
- Crusty bread (for dipping—mandatory if you ask my kids)
- Freshly grated Parmesan
How to Make Rotisserie Chicken Mushroom Soup
Step 1: Prepare the Vegetables and Chicken
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté 3–4 minutes until soft and fragrant.
- Toss in garlic and carrots, cooking another 2–3 minutes.
- Add mushrooms, cooking 5–7 minutes until tender.
- Stir in rotisserie chicken and soy sauce; cook 2–3 minutes.
Step 2: Build the Soup Base
- Pour in chicken broth and water; bring to a simmer.
- Add thyme, rosemary, salt, and pepper. Simmer 10 minutes.
- Whisk flour with a few tbsp water, then slowly stir slurry into soup to thicken.
Step 3: Make It Creamy
- Stir in heavy cream.
- Simmer 5 minutes until soup thickens slightly.
- Taste and adjust seasonings.
Step 4: Serve
- Ladle into bowls, top with parsley, and serve with crusty bread or Parmesan.
Tips and Tricks for Perfect Rotisserie Chicken Mushroom Soup
- Don’t rush the mushrooms – giving them time to cook down brings out that deep, earthy flavor.
- Rotisserie hack: Use both white and dark meat for maximum flavor.
- Thickening tip: Mix flour with cold water, not hot broth, to avoid lumps.
- Make it lighter: Swap half-and-half for heavy cream if you want fewer calories.
- Freezer-friendly: Skip the cream if you plan to freeze, then stir it in fresh when reheating.
Storage
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Without cream, up to 2 months. Add cream after thawing and reheating.
FAQs
Can I use fresh herbs instead of dried?
Yes! Use about 1 tbsp fresh thyme and 2 tsp fresh rosemary.
What mushrooms work best?
Cremini or baby bella give a deeper flavor, but white button mushrooms are totally fine.
Can I make it dairy-free?
Yes—swap coconut milk for cream and olive oil for butter.
Conclusion
This Rotisserie Chicken Mushroom Soup is everything a comfort meal should be: simple, hearty, and made with love (and a little help from the grocery store rotisserie section). It’s perfect for busy weeknights, cozy weekends, or whenever you need a warm hug in a bowl. Give it a try and let me know how your family enjoys it—I’d love to see your creations!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Rotisserie Chicken Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6–8 Servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy, hearty Rotisserie Chicken Mushroom Soup that’s quick, comforting, and absolutely perfect for busy weeknights or family dinners. The earthy mushrooms, smoky rotisserie chicken, and velvety cream make this a cozy bowl of comfort you’ll want again and again.
Ingredients
- 2 tbsp olive oil – for sautéing vegetables and adding depth of flavor
- 1 medium onion, chopped – forms the aromatic base
- 2 cloves garlic, minced – adds bold flavor
- 1 cup carrots, sliced – sweetness and color
- 2 cups mushrooms, sliced – button, cremini, or baby bella work best
- 4 cups chicken broth – rich, savory base
- 1 cup water – balances the broth
- 2 tsp dried thyme – earthy, herbal notes
- 1 tsp dried rosemary – woodsy aroma
- Salt and pepper – to taste
- 2 cups rotisserie chicken, shredded – smoky flavor and tender meat
- 1 tbsp soy sauce – boosts umami richness
- 1 cup heavy cream – velvety smoothness
- 2 tbsp flour – thickens the soup
- 1 tbsp butter – adds richness
- Optional Garnish: Fresh parsley, Parmesan, or crusty bread on the side.
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add onion and cook 3–4 minutes until soft and fragrant. Stir in garlic and carrots; cook another 2 minutes.
- Cook Mushrooms: Add mushrooms and cook 5–7 minutes until softened and golden, releasing their earthy aroma.
- Add Chicken: Stir in shredded rotisserie chicken and drizzle with soy sauce. Cook 2–3 minutes so the flavors meld.
- Build the Broth: Pour in chicken broth and water. Stir in thyme, rosemary, salt, and pepper. Bring to a gentle simmer and cook 10 minutes.
- Thicken Soup: In a small bowl, whisk flour with 2–3 tablespoons of cold water to form a slurry. Slowly pour into soup while stirring to avoid clumps.
- Make It Creamy: Add heavy cream and butter. Simmer 5 minutes, stirring often, until the soup thickens and becomes silky. Taste and adjust seasoning.
- Serve: Ladle into bowls, top with parsley, and serve with crusty bread or Parmesan.
Notes
- Rotisserie chicken hack: Use both white and dark meat for maximum flavor.
- Make-ahead tip: Soup thickens as it sits. Add a splash of broth when reheating.
- Freezer-friendly: Skip the cream if freezing. Add fresh cream after reheating.
- Optional flavor boost: Add a dash of nutmeg or paprika for warmth.
