I turn to this rotisserie chicken mushroom soup when I want something warm, comforting, and effortless. It’s creamy, savory, and full of tender chicken and hearty mushrooms—perfect for chilly evenings or whenever I need a nourishing bowl of comfort.

Why You’ll Love This Recipe

I love how this soup makes use of rotisserie chicken to save time while still delivering rich, homemade flavor. The mushrooms add an earthy depth, and the creamy broth is smooth and satisfying without being too heavy. It’s a great way to repurpose leftovers and create something that feels wholesome and hearty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rotisserie chicken, shredded (about 2 cups)
Olive oil or butter
Yellow onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Mushrooms (cremini or white), sliced
Chicken broth
Heavy cream or half-and-half
Fresh thyme or dried Italian herbs
Salt and pepper
Optional: flour or cornstarch for thickening

Directions

In a large pot, heat olive oil or butter over medium heat. Sauté onions, carrots, and celery until soft, about 5–7 minutes.
Add garlic and mushrooms and cook until mushrooms are tender and their moisture has evaporated.
Stir in shredded chicken and herbs, then pour in chicken broth. Bring to a gentle simmer.
Add cream and stir to combine. If I want a thicker soup, I whisk a bit of flour or cornstarch with water and stir it in.
Simmer for another 10–15 minutes, adjust seasoning, and serve hot.

Servings and Timing

Serves 4 to 6 people
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

Add cooked rice, egg noodles, or orzo to make it more filling.
Use coconut milk instead of cream for a dairy-free version.
Add kale or spinach at the end for extra greens.
Spice it up with crushed red pepper flakes or a dash of cayenne.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium-low heat. I avoid boiling it after adding cream to keep the texture smooth. It also freezes well if I skip the cream and add it fresh when reheating.

Rotisserie Chicken Mushroom Soup

FAQs

Can I Use Leftover Cooked Chicken Instead?

Yes, any pre-cooked chicken works here. I just shred or chop it into bite-sized pieces.

How Do I Thicken the Soup?

I use a slurry of flour or cornstarch mixed with water and stir it in while simmering. It thickens beautifully in a few minutes.

What Type of Mushrooms Work Best?

I usually use cremini or white button mushrooms, but shiitake or a mix of wild mushrooms also taste amazing.

Can I Make This Soup Dairy-Free?

Yes, I substitute coconut milk or a dairy-free cream alternative. The soup stays rich and flavorful.

How Do I Freeze This Soup?

I freeze it before adding the cream. When ready to eat, I thaw and reheat, then stir in fresh cream just before serving.

Conclusion

This rotisserie chicken mushroom soup is one of my favorite quick comfort meals. It’s hearty, creamy, and packed with flavor—all with minimal prep. Whether I’m using up leftover chicken or just need a warm bowl of something satisfying, this soup delivers every time.