Rotisserie chicken mushroom soup is the ultimate comfort food that brings together rich, savory flavors and a creamy texture, all in one bowl. Whether you’re seeking a hearty lunch, a soothing dinner, or a way to use leftover rotisserie chicken, this soup is a game-changer. Packed with mushrooms, spinach, and a splash of cream, it’s both nourishing and satisfying. The best part? It comes together quickly and easily—perfect for busy weeknights or cozy weekends. Let’s dive into this delicious and wholesome recipe that’s bound to become a family favorite!
Why You’ll Love This Rotisserie Chicken Mushroom Soup
This soup is everything you want in a one-pot meal—rich, flavorful, and incredibly easy to make. Using pre-cooked rotisserie chicken not only saves time but infuses the soup with deep, roasted flavor. The earthy mushrooms and creamy broth add depth, while the spinach brings a pop of freshness. It’s comforting without being heavy, and thanks to its nourishing ingredients, it’s as good for you as it is delicious. Plus, it’s customizable and perfect for using up what you already have in your fridge.
Ingredients
- 1 medium onion, finely diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 500g (1 lb) fresh mushrooms, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 rotisserie chicken, shredded (skin and bones removed)
- 6 cups chicken or vegetable stock
- 1 cup heavy cream or half-and-half
- 3 cups fresh spinach, roughly chopped
- Pinch of red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- Olive oil or butter, for cooking
- Fresh lemon juice, to taste (optional)
Step-by-Step: How to Make Rotisserie Chicken Mushroom Soup
- Sauté the aromatics: In a large pot, heat a splash of olive oil or a knob of butter over medium heat. Add the diced onion and chopped celery. Cook until soft and translucent, about 5 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the pot. Cook until they release their moisture and become golden brown, stirring occasionally, around 8–10 minutes.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme. Sauté for 1–2 minutes until fragrant.
- Simmer the soup: Pour in the chicken or vegetable stock and the cream. Stir to combine, then bring the mixture to a gentle simmer.
- Add chicken and spinach: Add the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5–7 minutes, allowing the flavors to meld.
- Season and finish: Season the soup with salt, pepper, and a pinch of chili flakes if desired. Add a squeeze of lemon juice for brightness, if using.
- Serve: Ladle the hot soup into bowls and serve with crusty bread, a baguette, or crackers for a complete meal.
Helpful Tips
- Use a mix of mushrooms like cremini, shiitake, or button for more depth of flavor.
- Don’t rush the mushrooms—browning them well enhances their umami.
- Shred the chicken finely to distribute it evenly through the soup.
- Cream substitute: If you want a lighter version, use evaporated milk or whole milk.
- Add acid: A squeeze of lemon juice or splash of white wine can brighten the flavors.
Substitutions And Variations
- Vegetarian option: Skip the chicken and use chickpeas or white beans for protein.
- Low-carb version: Omit the cream and use coconut milk or almond milk.
- Add grains: Stir in cooked rice, barley, or quinoa for added texture.
- Make it spicy: Add extra chili flakes or a dash of hot sauce.
- Swap greens: Kale or Swiss chard can be used instead of spinach.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well without the cream. Freeze in portions for up to 3 months. Add cream when reheating.
- Reheat: Warm gently on the stove over medium heat or microwave in 1-minute intervals, stirring between each.
Nutritional Information
- Calories: 358 kcal
- Carbohydrates: 14 g
- Protein: 51 g
- Fat: 12 g
- Saturated Fat: 5 g
- Trans Fat: 1 g
- Cholesterol: 165 mg
- Sodium: 1515 mg
- Potassium: 934 mg
- Fiber: 2 g
- Sugar: 6 g
- Vitamin A: 2665 IU
- Vitamin C: 13 mg
- Calcium: 82 mg
- Iron: 2 mg
Serving Suggestions
- Serve with a thick slice of sourdough bread or a warm, crusty baguette.
- Pair it with a side salad for a balanced meal.
- Add a spoonful of Greek yogurt or sour cream on top for a rich, creamy finish.
- Sprinkle with fresh herbs like parsley or chives for a burst of color.
Frequently Asked Questions About Rotisserie Chicken Mushroom Soup
Can I use leftover cooked chicken instead of rotisserie?
Yes! Any pre-cooked, shredded chicken will work perfectly in this recipe.
Is this soup gluten-free?
It is naturally gluten-free if you ensure that your stock and other ingredients are certified gluten-free.
Can I make this soup dairy-free?
Absolutely. Use coconut milk or any plant-based cream alternative.
What mushrooms are best for this soup?
Cremini, button, or a mix of wild mushrooms work well for flavor and texture.
Can I freeze the soup with cream in it?
It’s best to freeze the soup without cream, then add cream after reheating to maintain a smooth texture.
Conclusion
Thank you for stopping by and trying out this rotisserie chicken mushroom soup recipe. It’s one of my go-to comfort meals—easy, flavorful, and full of cozy vibes. The rich mushroom base combined with tender chicken and fresh spinach creates a perfect harmony of taste and nutrition. I hope it brings as much warmth to your table as it does to mine. Enjoy every spoonful, and don’t forget to share your creations. Happy cooking, and thank you for being part of this delicious food-loving community!
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Rotisserie Chicken Mushroom Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This rotisserie chicken mushroom soup is rich, creamy, and full of flavor. It comes together fast with pre-cooked chicken, fresh mushrooms, and spinach. A nourishing and cozy meal perfect for busy weeknights.
Ingredients
1 medium onion, finely diced
2 celery stalks, finely chopped
4 garlic cloves, minced
500g (1 lb) fresh mushrooms, thinly sliced
2 teaspoons fresh thyme leaves
1 rotisserie chicken, shredded (skin and bones removed)
6 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
3 cups fresh spinach, roughly chopped
Pinch of red chili flakes (optional)
Salt and freshly ground black pepper, to taste
Olive oil or butter, for cooking
Fresh lemon juice, to taste (optional)
Instructions
- Sauté the aromatics: In a large pot, heat a splash of olive oil or a knob of butter over medium heat. Add the diced onion and chopped celery. Cook until soft and translucent, about 5 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the pot. Cook until they release their moisture and become golden brown, stirring occasionally, around 8–10 minutes.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme. Sauté for 1–2 minutes until fragrant.
- Simmer the soup: Pour in the chicken or vegetable stock and the cream. Stir to combine, then bring the mixture to a gentle simmer.
- Add chicken and spinach: Add the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5–7 minutes, allowing the flavors to meld.
- Season and finish: Season the soup with salt, pepper, and a pinch of chili flakes if desired. Add a squeeze of lemon juice for brightness, if using.
- Serve: Ladle the hot soup into bowls and serve with crusty bread, a baguette, or crackers for a complete meal.
Notes
For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp milk and stir into the soup. Simmer for 10–15 minutes to thicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 358
- Sugar: 6g
- Carbohydrates: 14g
- Protein: 51g
