Introduction

Remember those chilly evenings when a warm bowl of soup felt like a hug? This Rotisserie Chicken Mushroom Soup is exactly that – a taste of pure comfort that brings back all those good feelings. What makes it even better? It’s ridiculously simple to whip up, especially when you’ve got a store-bought rotisserie chicken doing most of the heavy lifting. You can have this hearty, flavorful soup on your table in less time than it takes to decide what to watch on TV!

Why You’ll Love This Recipe

Fast: Perfect for busy weeknights or when a soup craving hits suddenly.
Easy: Minimal prep and straightforward steps mean even beginner cooks can nail this.
Giftable: A big pot of this soup makes a thoughtful meal to share with friends or family who are under the weather or just need a little comfort.
Crowd-pleasing: The savory combination of chicken, mushrooms, and creamy broth is a winner with everyone.

Ingredients

Let’s gather our cozy essentials. The beauty of this soup is how it transforms simple ingredients into something truly special.

1 Rotisserie chicken: The star of our show! It’s already cooked and seasoned, saving you so much time.
2 Celery stalks: These add a subtle, fresh crunch and depth of flavor.
1 Pinch chili flakes: Just a whisper of heat to awaken your taste buds. You can add more if you like a bit of a kick!
4 Garlic cloves: Because what soup is complete without glorious garlic?
500 g Mushrooms: I love using a mix of mushrooms for extra earthy flavor, but cremini or white button mushrooms work wonderfully.
1 Onion: The aromatic foundation for so many delicious dishes.
3 cups Spinach: A little bit of green goodness that wilts down beautifully and adds a fresh touch.
2 tsp Fresh thyme: Its woodsy aroma is just perfect for a comforting soup.
6 cups Broth: Chicken or vegetable broth works great here.
Salt and pepper: To make all those flavors sing!
1 cup Cream: This is what makes our soup luxuriously creamy and utterly irresistible.

How to Make It

Alright, let’s get cooking! Grab your favorite big pot and let’s create some magic.

Prep Your Chicken: First things first, let’s get that rotisserie chicken ready. Simply shred the meat off the bones. You can use your fingers, two forks, or even a stand mixer with the paddle attachment (that’s my secret weapon for speedy shredding!).
Chop Your Veggies: Next, finely chop up your onion, celery, and garlic. The smaller you chop them, the more they’ll meld into the soup’s base.
Slice Those Mushrooms: Give your mushrooms a good slice. They’ll shrink down as they cook, so don’t be shy with them!
Sauté the Aromatics: In your large pot or Dutch oven, heat a little drizzle of your favorite cooking oil over medium heat. Add your chopped onion, celery, and garlic. Sauté them until they’re nice and softened and smell amazing, usually about 5-7 minutes.
Brown the Mushrooms: Now, toss in your sliced mushrooms and fresh thyme. Cook them until they’ve released their moisture and are starting to get a lovely golden-brown color. This usually takes about 8-10 minutes and makes a big difference in flavor!
Add the Chicken & Spice: Stir in your shredded chicken and that pinch of chili flakes. Give it a good stir to combine.
Pour in the Broth: Pour in your broth. Bring the soup up to a gentle simmer, then lower the heat, cover the pot, and let it cook for 15-20 minutes. This is where all those wonderful flavors get to know each other and deepen.
Wilt the Spinach: Stir in your fresh spinach. It will look like a lot, but it wilts down super fast, usually in just 2-3 minutes.
The Creamy Finish: Now, reduce the heat to low. This is important! Stir in your cream until it’s all blended in. Season generously with salt and pepper to your liking. Crucial Tip: Do NOT let the soup boil after you add the cream, or it might curdle. Just a gentle heat is all it needs to warm through.
Serve and Enjoy: Ladle that glorious, steaming soup into bowls and serve hot. You’ve just made pure comfort!

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to play around!

Mushrooms: If you’re not a mushroom fan, you can skip them or try adding other hearty vegetables like diced carrots or potatoes along with the celery and onion.
Herbs: Fresh rosemary or sage can be lovely substitutes or additions to the thyme. Dried herbs work too, just use about 1/3 of the amount of fresh.
Cream: For a lighter version, you can use half-and-half or even evaporated milk. If you’re dairy-free, a good quality coconut milk (the full-fat kind!) can create a wonderfully creamy texture, though it will impart a slight coconut flavor.
Additions: Toss in some cooked pasta, rice, or even some white beans in the last 10 minutes of simmering for an even heartier meal. A squeeze of lemon juice at the end can brighten up the flavors beautifully.

Tips for Success

A few little tricks to make your soup-making experience even smoother:

Don’t Overcook the Cream: I can’t stress this enough – keep the heat low once the cream is in.
Taste and Season: Always taste your soup before serving! The salt and pepper needed can vary depending on the broth and rotisserie chicken you use.
Prep Ahead: You can chop all your vegetables (onion, celery, garlic, mushrooms) a day in advance and store them in airtight containers in the refrigerator. This makes getting the soup on the stove even faster.
Shredding Chicken: If you’re not using a rotisserie chicken, cook a couple of boneless, skinless chicken breasts or thighs until tender, then shred them.

How to Store It

Leftovers are fantastic!

Let the soup cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
When reheating, gently warm it on the stovetop over low heat, stirring occasionally. Again, avoid boiling once the cream has been added. You might need to add a splash more broth or cream if it has thickened too much.

FAQs

Got questions? I’ve got answers!

Can I freeze this soup? Yes, you can! It’s best to freeze it before adding the cream. Once thawed and reheated, you can stir in the cream.
Is this soup gluten-free? As long as your broth is gluten-free, then yes, this soup is naturally gluten-free!
What can I serve with this soup? It’s delicious on its own, but it also pairs wonderfully with crusty bread, a simple green salad, or some homemade biscuits for dipping.

Rotisserie Chicken Mushroom Soup

A quick and comforting rotisserie chicken mushroom soup, perfect for busy weeknights or any time you crave a warm hug in a bowl. This recipe is simple, flavorful, and uses store-bought rotisserie chicken for maximum ease.

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Prep Time 15

Cook Time 35

Servings 6 servings

Equipment

Large pot
Stand mixer with paddle attachment Optional, for shredding chicken
Two forks For shredding chicken
Airtight containers For storing leftovers

Ingredients

Main ingredients

1 rotisserie chicken Rotisserie chicken shredded
2 stalks Celery finely chopped
1 pinch Chili flakes
4 cloves Garlic finely chopped
500 g Mushrooms sliced
1 Onion finely chopped
3 cups Spinach fresh
2 tsp Fresh thyme
6 cups Broth chicken or vegetable
Salt and pepper to taste
1 cup Cream

Instructions

First things first, let's get that rotisserie chicken ready. Simply shred the meat off the bones. You can use your fingers, two forks, or even a stand mixer with the paddle attachment (that's my secret weapon for speedy shredding!).
Next, finely chop up your onion, celery, and garlic. The smaller you chop them, the more they'll meld into the soup's base.
Give your mushrooms a good slice. They'll shrink down as they cook, so don't be shy with them!
In your large pot or Dutch oven, heat a little drizzle of your favorite cooking oil over medium heat. Add your chopped onion, celery, and garlic. Sauté them until they're nice and softened and smell amazing, usually about 5-7 minutes.
Now, toss in your sliced mushrooms and fresh thyme. Cook them until they've released their moisture and are starting to get a lovely golden-brown color. This usually takes about 8-10 minutes and makes a big difference in flavor!
Stir in your shredded chicken and that pinch of chili flakes. Give it a good stir to combine.
Pour in your broth. Bring the soup up to a gentle simmer, then lower the heat, cover the pot, and let it cook for 15-20 minutes. This is where all those wonderful flavors get to know each other and deepen.
Stir in your fresh spinach. It will look like a lot, but it wilts down super fast, usually in just 2-3 minutes.
Now, reduce the heat to low. This is important! Stir in your cream until it's all blended in. Season generously with salt and pepper to your liking. Crucial Tip: Do NOT let the soup boil after you add the cream, or it might curdle. Just a gentle heat is all it needs to warm through.
Ladle that glorious, steaming soup into bowls and serve hot. You've just made pure comfort!

Notes

Do NOT let the soup boil after adding the cream, or it might curdle. Gently warm it over low heat. You can chop vegetables a day in advance. For freezing, it's best to do so before adding the cream.