Cozy Rotisserie Chicken and Mushroom Soup Recipe (Easy & Comforting)

There’s something magical about a warm bowl of rotisserie chicken and mushroom soup it’s comforting, aromatic, and filled with those deep, earthy flavors that only mushrooms can bring. Whether you’re looking for a quick weeknight meal or a nourishing bowl to reset after a long day, this recipe transforms store-bought rotisserie chicken into a rich, homemade-tasting soup in under an hour.

This soup is the kind of dish you make once and immediately add to your personal rotation. With tender chicken, savory mushrooms, fragrant herbs, and a silky broth, it checks every box for a cozy, satisfying meal.

Rotisserie Chicken and Mushroom Soup Recipe Card

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:

6

Calories:

Approx. 260 per serving

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large yellow onion, diced
• 3 celery stalks, sliced
• 3 medium carrots, sliced
• 4 cloves garlic, minced
• 12 ounces cremini or baby bella mushrooms, sliced
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon sea salt (adjust to taste)
• 6 cups low-sodium chicken broth
• 2 cups shredded rotisserie chicken (white or dark meat)
• 1 cup whole milk or half-and-half (optional for creaminess)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional thickener)
• Fresh parsley for garnish

Instructions

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the diced onion, celery, and carrots. Sauté for 6–7 minutes, until softened.
3. Stir in the garlic and cook for about 1 minute until fragrant.
4. Add the sliced mushrooms and cook for another 5–7 minutes, allowing them to release moisture and brown.
5. Season with thyme, oregano, salt, and black pepper.
6. Pour in the chicken broth and bring the soup to a gentle simmer.
7. Add the shredded rotisserie chicken and continue simmering for 10 minutes.
8. If you prefer a creamy soup, stir in the milk or half-and-half.
9. For a slightly thicker texture, whisk in the cornstarch slurry and simmer 2–3 minutes until thickened.
10. Taste and adjust seasoning as needed.
11. Ladle into bowls and top with chopped parsley.

Substitutions & Dietary Swaps

• Dairy-free: Use olive oil instead of butter and replace milk with coconut milk or omit entirely.
• Gluten-free: This recipe is naturally gluten-free; ensure broth is certified GF.
• Keto-friendly: Skip carrots and use heavy cream instead of milk.
• Vegetarian: Swap chicken broth for vegetable broth and use chickpeas or diced potatoes instead of chicken.

Chef’s Pro Tips

• Brown the mushrooms well this deepens the flavor and adds umami richness.
• Use both white and dark meat for the best texture and moisture.
• Add a splash of dry sherry for restaurant-level complexity.
• Finish with a squeeze of lemon to brighten the flavors.

Make Ahead, Storage & Reheating

This rotisserie chicken and mushroom soup stores beautifully.

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Freeze without dairy for up to 3 months.
• Reheating: Warm on stovetop over medium-low heat. Add a splash of broth to loosen.

Troubleshooting & Common Mistakes

• Soup tastes bland: Add more salt, lemon juice, or a dash of Worcestershire sauce.
• Mushrooms are soggy: Pan was overcrowded; sauté in batches next time.
• Soup is too thin: Use additional cornstarch slurry or simmer uncovered longer.
• Cream curdled: Add dairy at low heat only.

Flavor Pairings & Serving Suggestions

Serve this hearty soup with warm sides like:

• Hot Chocolate Cookies with Mini Marshmallows (Soft, Fudgy & Gooey)
  

For a beverage pairing, try crisp white wine or sparkling water with lemon.

For nutrition guidance on poultry handling, check out this resource from an authoritative source: USDA Food Safety.

Rotisserie Chicken and Mushroom Soup

This cozy rotisserie chicken and mushroom soup is loaded with tender chicken, earthy mushrooms, and aromatic vegetables in a deeply flavorful broth—perfect for weeknights or meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 tbsp butter
• 1 yellow onion large, diced
• 3 celery stalks sliced
• 3 carrots medium, sliced
• 4 garlic cloves minced
• 12 oz cremini or baby bella mushrooms sliced
• 1 tbsp fresh thyme or 1 tsp dried
• 1 tsp dried oregano
• 1 tsp sea salt or to taste
• 1/2 tsp black pepper freshly ground
• 6 cups low-sodium chicken broth
• 2 cups shredded rotisserie chicken white or dark meat, packed

Optional Creaminess & Thickener

• 1 cup whole milk or half-and-half optional, for creaminess
• 1 tbsp cornstarch mixed with 2 tbsp water, optional thickener
• 2 tbsp water for cornstarch slurry

Finishing Touch

• fresh parsley chopped, for garnish

Equipment

• Large Soup Pot
• Wooden spoon
• Ladle

Method

 

1. Heat the olive oil and butter in a large soup pot over medium heat.
2. Add the diced onion, sliced celery, and sliced carrots. Sauté for 6–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
4. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.
5. Season the vegetables with thyme, oregano, sea salt, and black pepper. Stir well to coat everything in the herbs and spices.
6. Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat slightly and simmer for 5 minutes.
7. Add the shredded rotisserie chicken to the pot and continue simmering for 10 minutes, allowing the flavors to meld.
8. If you prefer a creamier soup, stir in the milk or half-and-half and let it heat through without boiling.
9. For a slightly thicker texture, whisk together the cornstarch and water, then slowly stir the slurry into the simmering soup. Cook for 2–3 minutes until lightly thickened.
10. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Notes

For deeper flavor, you can brown the mushrooms well before adding the broth or stir in a splash of dry sherry at the end. This soup also works well with a mix of white and dark rotisserie chicken meat for extra tenderness.

FAQs

Can I use leftover cooked chicken instead of rotisserie?

Absolutely1 use any cooked shredded chicken you have.

What mushrooms work best?

Cremini, baby bella, or a mix with shiitake for extra depth.

Can I add noodles or rice?

Yes! add cooked noodles or rice at the end to prevent swelling.

How can I make this soup creamier?

Add half-and-half, heavy cream, or a cornstarch slurry.

Is this soup freezer-friendly?

Yes, but freeze without dairy for best texture.

Can I make it in a slow cooker?

Yes! sauté vegetables first, then cook on low for 4 hours.

Can I use frozen vegetables?

Yes! add them directly without thawing.

Conclusion

This rotisserie chicken and mushroom soup is the perfect blend of ease, comfort, and hearty flavor. It’s ideal for weeknights, meal prepping, or whenever you crave something warm and nourishing. Make it once, and you’ll find yourself returning to it again and again. If you enjoyed this recipe, explore more comforting soups in our collection and keep cooking deliciously!