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rotisserie chicken and mushroom soup

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
Cook Time 30 minutes
Total Time 45 minutes
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.