When the chill of fall settles in, there’s nothing quite like a warm bowl of creamy rotisserie chicken and mushroom soup to bring comfort and coziness to the table. It’s an easy go-to dish that transforms simple ingredients into something heartwarming and delicious. I’ve often cooked this soup on lazy weekends or after a long day, and it never fails to lift my spirits. Plus, there’s something inherently satisfying about combining rotisserie chicken with earthy mushrooms in a velvety broth.
This creamy soup hits all the right notes—rich, comforting, and bursting with flavor. With each spoonful, you savor the succulent pieces of chicken melded with the savory umami of the mushrooms, while thyme adds a fragrant herbal note. It’s perfect for chilly evenings, when you crave something soothing yet satisfying. This dish is for family dinners, meal prep for the week, or simply when you want to treat yourself to something special without spending a whole afternoon in the kitchen.
Why you’ll love this
- Quick to make—perfect for busy weeknights.
- Rich, creamy texture that’s deeply satisfying.
- Uses rotisserie chicken for effortless preparation.
- Packed with wholesome ingredients, ideal for a hearty meal.
- Versatile and easy to customize with your favorite veggies or herbs.
"This soup is a hug in a bowl. Absolutely delicious!"
Step-by-step overview
Making creamy rotisserie chicken and mushroom soup is a straightforward process. Start by sautéing onions, garlic, and mushrooms in olive oil until softened. Add in the shredded rotisserie chicken, follow with chicken broth, and bring it to a simmer. Finally, stir in heavy cream for that delightful creaminess, and let it cook for a few minutes before serving.
What you’ll need
- 1 rotisserie chicken, shredded
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient notes & swaps
- Shredded rotisserie chicken: Ideal for convenience, but you can use cooked chicken from scratch if you prefer.
- Mushrooms: Any variety works, though cremini or button mushrooms are recommended for their flavor.
- Heavy cream: For a lighter option, half-and-half or coconut milk can be substituted, though they will change the flavor profile.
- Herbs: Feel free to replace thyme with rosemary or parsley for a different herbaceous note.
Cooking method
To prepare this delicious soup, follow the steps below.
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms; sauté until mushrooms are tender, roughly 3-4 minutes.
- Stir in the shredded rotisserie chicken and thyme, mixing well until warmed through.
- Pour in the chicken broth and bring to a gentle simmer over medium heat.
- Reduce heat, stir in the heavy cream, and season with salt and pepper to taste.
- Cook for an additional 5 minutes, allowing the flavors to meld beautifully.
- Serve hot, garnished with fresh parsley.
Pro Tip: Use high-quality chicken broth for richer flavor.
For visual doneness cues, look for a creamy texture and steaming consistency before serving.
Helpful cooking tips
- Sauté the onions until they’re just caramelized for a depth of flavor.
- Make it a bit more decadent by adding a splash of white wine after cooking the mushrooms.
- Always taste and adjust seasonings before serving, as flavors can vary.
- If using raw chicken, ensure it’s fully cooked before adding the broth.
Best ways to enjoy it
This creamy soup is best served warm, garnished with fresh parsley for a pop of color and flavor. Pair it with a crusty loaf of bread for dipping or a fresh garden salad. It’s perfect for a family meal, gathering with friends, or simply to enjoy on a chilly evening under a cozy blanket.
How to store & freeze
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove, and add a little extra cream or broth if the soup thickens upon freezing.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If your soup winds up too thick, simply add a bit more chicken broth or cream until it reaches your desired consistency. If it’s bland, try adding additional herbs or a twist of lemon juice for brightness. In cases where the sauce separates, gently reheat while whisking to bring it back together.
Creative twists
Consider adding different vegetables like carrots, celery, or even spinach for extra nutrients. For a spicy kick, throw in a pinch of red pepper flakes. Alternatively, swap out the thyme for fresh dill or tarragon for a unique flavor twist.
Common questions
Can I use fresh chicken instead of rotisserie?
Absolutely! You can cook and shred fresh chicken breasts or thighs, but it will require additional time compared to using pre-cooked rotisserie chicken.
Can I make this soup dairy-free?
Yes! You can replace heavy cream with full-fat coconut milk or a dairy-free cream alternative for a similar texture without the dairy.
How can I thicken the soup if I want it creamier?
You can add a slurry of cornstarch and water after adding the broth, or simmer it longer without the lid to evaporate some liquid and concentrate flavors.
What to pair with creamy rotisserie chicken and mushroom soup?
This soup pairs well with a crisp garden salad, grilled cheese sandwich, or even some crusty French bread for a complete meal.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables beforehand or add them raw to a slow cooker along with the chicken, broth, and spices. Cook on low for 6-8 hours, then stir in cream just before serving.
Embrace the warmth of homemade cooking with creamy rotisserie chicken and mushroom soup; trust me, each spoonful is worth it! It’s deliciously comforting, perfect for any occasion, and a great way to bring the family together.
Creamy Rotisserie Chicken and Mushroom Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms; sauté until mushrooms are tender, roughly 3-4 minutes.
- Stir in the shredded rotisserie chicken and thyme, mixing well until warmed through.
- Pour in the chicken broth and bring to a gentle simmer over medium heat.
- Reduce heat, stir in the heavy cream, and season with salt and pepper to taste.
- Cook for an additional 5 minutes, allowing the flavors to meld beautifully.
- Serve hot, garnished with fresh parsley.