Name: Rotisserie Chicken Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups shredded rotisserie chicken; 8 oz mushrooms (cremini, button, or shiitake), sliced; 1 medium onion, diced; 3 garlic cloves, minced; 2 carrots, chopped; 2 celery stalks, chopped; 6 cups chicken broth; 2 tbsp olive oil or butter; 1 tsp dried thyme (or 2 tsp fresh); 2 tbsp fresh parsley, chopped; 1 tsp salt (or to taste); 1/2 tsp black pepper; Optional: 1/2 cup cream for richness or 1 tbsp lemon juice for brightness

This rotisserie chicken mushroom soup is one of my favorite comforting meals to make when I want something hearty but easy. The tender chicken, earthy mushrooms, and flavorful broth come together in a way that feels like a warm hug in a bowl.

Rotisserie Chicken Mushroom Soup

Why You’ll Love This Recipe

I like this recipe because it makes great use of rotisserie chicken, which saves me time and effort. The mushrooms add depth and richness to the broth, while the chicken keeps it filling. It’s the kind of soup that feels homemade and wholesome without needing hours of cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rotisserie chicken, shredded
mushrooms (cremini, button, or shiitake)
onion
garlic
carrots
celery
chicken broth
olive oil or butter
thyme
parsley
salt
black pepper
optional: cream for richness or a squeeze of lemon for brightness

Directions

I heat olive oil or butter in a large pot and sauté onion, garlic, carrots, and celery until softened.
I add the mushrooms and cook until they release their juices and become golden.
I pour in the chicken broth and bring everything to a simmer.
I stir in shredded rotisserie chicken, thyme, salt, and pepper.
I let the soup simmer for 15–20 minutes so the flavors blend together.
I finish with fresh parsley and, if I want it richer, a splash of cream before serving.

Servings and timing

This recipe makes about 4–6 servings. The prep time takes me around 15 minutes, and the cooking time is about 30 minutes, so the soup is ready in 45 minutes.

Variations

Sometimes I add wild rice, noodles, or barley to make the soup more substantial. If I’m craving extra flavor, I stir in a bit of soy sauce or miso paste with the broth. For a lighter version, I leave out the cream and keep it broth-based. I also enjoy swapping in different herbs like rosemary or sage.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove so the chicken doesn’t dry out. If I’ve added rice or noodles, I sometimes keep them separate and combine them just before serving, since they can soak up the broth.

FAQs

Can I freeze this soup?

Yes, I freeze it without cream or noodles for up to 2 months. I reheat it gently and add cream or starches after thawing.

What type of mushrooms work best?

I usually use cremini or button mushrooms, but shiitake or a mix of mushrooms add even more depth.

Can I use homemade chicken instead of rotisserie?

Yes, I often use leftover roasted chicken or poached chicken when I don’t have rotisserie on hand.

How do I make the broth richer?

I like adding a splash of cream, a spoonful of miso paste, or simmering with a parmesan rind for extra depth.

Can I make this in a slow cooker?

Yes, I sauté the veggies first, then transfer everything to the slow cooker and cook on low for 4–5 hours. I add the chicken near the end to keep it tender.

Conclusion

I love making rotisserie chicken mushroom soup because it’s hearty, flavorful, and simple to put together. It feels like comfort food at its best and makes great use of leftovers, which is always a bonus. It’s a recipe I can rely on for cozy dinners and satisfying lunches throughout the week.