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Avatar photoEmily Garcia

Comforting Rotisserie Chicken and Mushroom Soup

Rotisserie Chicken and Mushroom Soup is a rich, cozy comfort dish made easy with pre-cooked chicken. Tender vegetables, earthy mushrooms, and shredded chicken simmer in a creamy broth for a nourishing, deeply savory soup ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
  • 1 lb sliced mushrooms
  • 6 cups broth (chicken or vegetable)
  • 1 cup heavy cream
  • 1 diced onion (yellow or white)
  • 2 chopped celery stalks
  • 4 crushed garlic cloves
  • 3 cups chopped spinach
  • 2 tsp fresh thyme
  • 1 pinch chili flakes
  • Olive oil or a knob of butter, for sautéing
  • salt, to taste
  • black pepper, to taste
  • splash lemon juice (optional)

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat a splash of olive oil or a knob of butter in a large pot over medium heat. Add the chopped onion and celery. Cook for about 5 minutes until they become soft and translucent, stirring occasionally.
  2. Add the mushrooms to the pot. Cook until they turn golden brown (about 5–7 minutes), stirring often for even cooking.
  3. Add the thyme and crushed garlic to the pot. Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
  4. Pour in the broth and the heavy cream. Stir well and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.
  5. Add the shredded rotisserie chicken and the fresh spinach to the simmering pot. Continue to simmer for another 5 minutes, or until the spinach has wilted and the chicken is heated through.
  6. Season the soup with salt and pepper to taste. Add a splash of lemon juice for brightness, if desired, and adjust the seasoning if necessary. Serve the soup hot.

Notes

Use low-sodium broth to control salt level. Avoid boiling after adding the cream to keep the soup smooth. This soup thickens as it sits; add extra broth or water when reheating if needed. It freezes well; whisk vigorously while reheating to restore creaminess after thawing. Be careful not to burn the garlic in Step 3.