EASY ROTISSERIE CHICKEN MUSHROOM SOUP

Imagine a creamy, comforting bowl of soup filled with tender shredded chicken, earthy mushrooms, and a rich, savory broth – that’s what awaits you with this Rotisserie Chicken Mushroom Soup. This recipe is the perfect way to transform a store-bought rotisserie chicken into a soul-warming meal that will have everyone asking for seconds. Get ready to enjoy the easiest and most delicious mushroom chicken soup you’ve ever made!

The Star Players: Ingredients You’ll Need

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry sherry (optional, but adds depth!)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For the Chicken & Finishing Touches:

• 3 cups shredded rotisserie chicken (about 1/2 of a standard rotisserie chicken)
• 1/4 cup chopped fresh parsley, for garnish
• Optional: a squeeze of lemon juice to brighten the flavors

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Step 2: Develop the Mushroom Flavor

1. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes. This is where that rich, earthy flavor comes from, so don’t rush this step.

Step 3: Build the Broth

1. Pour in the chicken broth and bring to a simmer.
2. Stir in the heavy cream, sherry (if using), dried thyme, salt, and pepper.
3. Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.

Step 4: Add the Chicken & Final Touches

1. Stir in the shredded rotisserie chicken and heat through, about 5 minutes.
2. Taste and adjust the seasoning as needed. If you want a brighter flavor, add a squeeze of lemon juice.

Step 5: Serve & Enjoy!

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve hot and enjoy this comforting and flavorful Rotisserie Chicken Mushroom Soup!

Rotisserie Chicken: Your Secret Weapon

Using a rotisserie chicken is pure genius, right? It saves you so much time and effort, and it’s already packed with flavor. But sometimes, you’re left with more chicken than you can eat in one sitting. That’s where this Rotisserie Chicken Mushroom Soup comes in! It’s the perfect way to use up leftover chicken and create a completely new and delicious meal.

Don’t underestimate the power of a good rotisserie chicken! It’s a lifesaver on busy weeknights and a fantastic ingredient for all sorts of recipes. You can even use the carcass to make your own homemade chicken broth for an even richer soup! I love using it in my Chicken Chowder recipe for a creamy, satisfying meal.

Mushroom Mania: Choosing the Right Mushrooms

For this recipe, I prefer using cremini mushrooms because they have a deeper, more earthy flavor than white button mushrooms. But honestly, you can use any type of mushroom you like! Here are a few other options:

• Shiitake Mushrooms: These have a rich, woodsy flavor that would be fantastic in this soup. Just be sure to remove the tough stems before slicing.
• Oyster Mushrooms: These are delicate and slightly sweet, adding a unique texture and flavor to the soup.
• Porcini Mushrooms: If you’re feeling fancy, porcini mushrooms will add an incredible depth of flavor. You can use fresh or dried porcini (just be sure to rehydrate the dried ones before adding them to the soup).
• Mushroom Blend: Can’t decide? A mix of different mushroom varieties will create a complex and flavorful soup.

No matter which type of mushroom you choose, make sure to clean them properly. Gently wipe them with a damp paper towel to remove any dirt or debris. Avoid soaking them in water, as they will absorb the water and become soggy.

Variations & Twists: Make It Your Own!

One of the best things about soup is that it’s so easy to customize! Here are a few ideas to get you started:

• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, potatoes, or spinach. Just add them along with the onions and mushrooms.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• Make It Creamier: For an even creamier soup, blend a portion of the soup with an immersion blender before adding the chicken.
• Add Noodles or Rice: Turn this soup into a heartier meal by adding cooked egg noodles, rice, or orzo. I think it would be amazing with the flavors of my Chicken Noodle Soup.
• Use Different Herbs: Experiment with different herbs, such as rosemary, sage, or marjoram.
• Wine Pairing: If you are looking for a good wine to pair, try a dry white wine such as Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay.

Serving Suggestions & Side Dish Ideas

This Rotisserie Chicken Mushroom Soup is delicious on its own, but it’s even better with a few simple sides. Here are some of my favorite serving suggestions:

• Crusty Bread: Perfect for dipping into the creamy broth.
• Grilled Cheese Sandwich: A classic pairing that never gets old.
• Side Salad: A simple green salad with a vinaigrette dressing will balance out the richness of the soup.
• Garlic Bread: Because garlic bread makes everything better!
• Crackers: A simple addition that adds a nice crunch.

It’s also great to serve this hearty dish alongside a bowl of Chicken Soup Fiesta for a southwest inspired meal.

Making Ahead & Storing Tips

This soup is perfect for making ahead of time! The flavors actually develop and deepen as it sits, so it’s even better the next day. Here are a few tips for making and storing your Rotisserie Chicken Mushroom Soup:

• Make Ahead: You can make the soup up to 3 days in advance. Store it in an airtight container in the refrigerator.
• Reheating: Reheat the soup gently over medium heat, stirring occasionally.
• Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

The Magic of Hearty Fall Soups

As the leaves start to change and the weather gets cooler, there’s nothing quite like a warm and comforting bowl of soup. That’s where the magic of Hearty Fall Soups comes in. They’re easy to make, packed with flavor, and perfect for using up seasonal ingredients. This Rotisserie Chicken Mushroom Soup definitely fits the bill.

From creamy butternut squash soup (like my Butternut Chicken Soup) to hearty vegetable stews, there’s a fall soup for everyone. So, embrace the season and start experimenting with different flavors and ingredients! Soup is the perfect way to nourish your body and soul during the colder months. And it’s a great way to sneak in those extra veggies!

You can also try the Mushroom Chicken Soup recipe for another great variation.

Final Thoughts: Enjoy Your Homemade Soup!

So, there you have it! A simple, delicious, and satisfying Rotisserie Chicken Mushroom Soup that’s perfect for any occasion. I hope you enjoy making and eating this soup as much as I do. It’s one of my favorite Mushroom Chicken Soup Recipes and I know you will love it too! Don’t be afraid to experiment with different ingredients and flavors to create your own unique version. Happy cooking!

Easy Rotisserie Chicken Mushroom Soup

Amelia Chen-Morrison

This Rotisserie Chicken Mushroom Soup recipe transforms a store-bought rotisserie chicken into a comforting and flavorful meal. Featuring tender shredded chicken, earthy mushrooms, and a rich, savory broth, it’s the perfect way to use leftover chicken and create a delicious soup that everyone will enjoy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup dry sherry optional
• 1 teaspoon dried thyme
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 3 cups shredded rotisserie chicken about 1/2 of a standard rotisserie chicken
• ¼ cup chopped fresh parsley, for garnish
• Lemon juice optional

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
• Pour in the chicken broth and bring to a simmer.
• Stir in the heavy cream, sherry (if using), dried thyme, salt, and pepper.
• Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
• Stir in the shredded rotisserie chicken and heat through, about 5 minutes.
• Taste and adjust the seasoning as needed. If you want a brighter flavor, add a squeeze of lemon juice.
• Ladle the soup into bowls and garnish with fresh parsley.
• Serve hot and enjoy.

Notes

This soup is perfect for making ahead of time and freezes well. Store leftovers in the refrigerator for up to 4 days. For variations, add other vegetables like carrots or celery, spice it up with red pepper flakes, or add cooked noodles or rice. You can also experiment with different herbs, such as rosemary or sage. To make it creamier, blend a portion of the soup before adding the chicken.