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–+ servings
A comforting bowl of rotisserie chicken mushroom soup with tender chicken, sliced mushrooms, and fresh herbs floating in a savory broth.

Rotisserie Chicken Mushroom Soup

This comforting Rotisserie Chicken Mushroom Soup comes together in 30 minutes with rich flavor that tastes like it simmered all day. Using rotisserie chicken saves hours while mushrooms, herbs, and a parmesan rind bring homemade depth. Cozy, creamy, and perfect for cold nights or sick days.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food, Italian-Inspired
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 whole rotisserie chicken - Shredded; about 3–4 cups of meat
  • 2 tablespoon butter - For sautéing vegetables
  • 1 large onion - Diced
  • 3 cloves garlic - Minced
  • 3 ribs celery - Diced
  • 2 large carrots - Diced
  • 1 pound mushrooms - Sliced baby bella or cremini
  • 2 tablespoon all-purpose flour - Helps thicken soup
  • 6 cups chicken broth - Homemade or store-bought
  • 1 cup heavy cream - Optional; for richness
  • 2 bay leaves - Remove before serving
  • 3–4 sprigs fresh thyme - Or 1 teaspoon dried thyme
  • salt and black pepper - To taste
Optional Add-Ins
  • 1 cup egg noodles or rice - Makes it heartier
  • ½ cup white wine - Adds depth
  • fresh parsley - For garnish
  • Parmesan cheese - For topping
  • 1 piece parmesan rind - Simmer for flavor optional but amazing

Equipment

  • 1 Large soup pot or Dutch oven (6-quart minimum capacity)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board
  • 1 Wooden Spoon (For stirring)
  • 1 Ladle (For serving)
  • Measuring cups and spoons (For accurate ingredient prep)

Method
 

  1. Shred rotisserie chicken into bite-size pieces and set aside, reserving bones for optional broth.
    Freshly shredded rotisserie chicken on a wooden cutting board with a bowl of extra chicken in the background, ready to be added to soup.
  2. Melt butter in a pot, cook onion, celery, and carrots 5–6 minutes until softened, then add garlic for 1 minute.
  3. Add sliced mushrooms and cook 8–10 minutes until browned and liquid evaporates, stirring occasionally.
    A pot filled with sautéed mushrooms, carrots, onions, and herbs like rosemary, creating a rich and aromatic soup base.
  4. Sprinkle in flour, stir 1 minute, then pour in broth with bay leaves and thyme. Simmer 15 minutes to thicken slightly.
  5. Add shredded chicken and cream, simmer 5 minutes, season with salt and pepper, and serve hot with parsley and parmesan.
    A comforting bowl of rotisserie chicken mushroom soup with tender chicken, sliced mushrooms, and fresh herbs floating in a savory broth.

Nutrition

Serving: 380gCalories: 410kcalCarbohydrates: 17gProtein: 32gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 120mgSodium: 850mgPotassium: 950mgFiber: 3gSugar: 7gVitamin A: 5100IUVitamin C: 10mgCalcium: 180mgIron: 2.8mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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