Rotisserie Chicken & Mushroom Soup

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Creamy, comforting, and packed with savory flavor, this Rotisserie Chicken & Mushroom Soup is the kind of cozy dish that turns a chilly evening into something special. With tender chunks of rotisserie chicken, sautéed mushrooms, fresh spinach, and aromatic herbs all simmered in a silky broth, it’s a delicious way to enjoy a hearty meal without spending hours in the kitchen.

The best part? It’s a great use of leftover rotisserie chicken, and it delivers restaurant-quality taste with very little effort. Whether you’re serving it as a main course with a slice of rustic bread or enjoying it as a satisfying lunch, this soup brings warmth, nourishment, and flavor to your table.

Why You’ll Love This Rotisserie Chicken & Mushroom Soup

This soup is a weeknight lifesaver and a true comfort food classic. The deep umami of mushrooms, the ease of using pre-cooked chicken, and the creaminess of the broth all come together in a dish that feels both indulgent and wholesome. It’s also packed with nutrients from spinach and aromatics, making it a balanced meal.

It’s perfect for meal prep, freezes well, and is completely satisfying on its own or served with crusty bread. Plus, it comes together quickly, making it an ideal choice for busy days when you still want to eat something that tastes homemade.

What Kind of Mushrooms Should I Use?

You can use a variety of mushrooms in this soup, depending on what you have on hand or your flavor preferences. Cremini or baby bella mushrooms offer a richer, deeper flavor, while white button mushrooms provide a milder taste and softer texture.

For something more gourmet, consider using a mix that includes shiitake or oyster mushrooms for an earthy depth. Just make sure to clean them well and slice them evenly for even cooking.

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Ingredients for the Rotisserie Chicken & Mushroom Soup

Each ingredient in this soup brings something important to the table, combining to create a dish that’s both comforting and flavorful.

• Rotisserie Chicken – A time-saver that brings seasoned, tender chicken to the soup without extra cooking.
• Mushrooms – Sliced baby bella or white button mushrooms add a meaty texture and rich, earthy flavor.
• Spinach – Fresh spinach gives a burst of color and nutrients, balancing the richness of the broth.
• Celery – Adds crunch and depth, building the aromatic base with a classic savory note.
• Onion – Provides sweet and savory undertones that enhance the broth.
• Garlic – Fresh minced garlic deepens the flavor with its signature boldness.
• Chicken Broth – A flavorful base that supports and elevates all the other ingredients.
• Heavy Cream – Adds a creamy texture and mild sweetness that makes the soup feel indulgent.
• Olive Oil – Used for sautéing the vegetables, adding smooth flavor and helping everything cook evenly.
• Dried Thyme & Black Pepper – These simple seasonings bring warmth and just the right amount of spice.
• Salt – Balances and enhances the natural flavors of the ingredients.

How To Make the Rotisserie Chicken & Mushroom Soup

Follow these easy steps to bring your soup together in under 40 minutes.

Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and celery. Cook for 4–5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the pot. Let them cook undisturbed for a few minutes so they begin to brown. Then stir and continue to cook until they’re soft and reduced in size.

Step 3: Add Broth and Chicken

Pour in the chicken broth and bring it to a gentle simmer. Add the shredded rotisserie chicken and dried thyme. Let everything cook together for about 10 minutes so the flavors can meld.

Step 4: Add Spinach and Cream

Stir in the fresh spinach leaves and heavy cream. Cook for another 5–7 minutes until the spinach wilts and the soup is heated through. Season with salt and black pepper to taste.

Step 5: Serve Warm

Ladle the soup into bowls and enjoy hot with crusty bread or a side salad. Sprinkle additional black pepper on top if desired.

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How to Serve and Store This Rotisserie Chicken & Mushroom Soup

This soup is hearty enough to serve as a standalone dinner and makes a delicious lunch the next day. Each batch serves about 4 people generously, making it perfect for a family meal or for prepping ahead.

To store, let the soup cool completely before transferring it to an airtight container. Keep it in the fridge for up to 4 days. If you’d like to freeze it, skip the cream during the initial cooking and add it fresh when reheating—this prevents separation and keeps the texture silky.

Reheat gently on the stove over medium heat, stirring occasionally. If it thickens too much in the fridge, simply add a splash of broth or water to loosen it up.

What to Serve With Rotisserie Chicken & Mushroom Soup?

Rustic Bread

A thick slice of crusty bread is ideal for soaking up the creamy broth.

Garlic Bread

The rich, buttery flavor of garlic bread complements the soup’s earthy and creamy notes.

Caesar Salad

A crisp Caesar salad adds a refreshing crunch and lightens the meal.

Roasted Vegetables

Try serving with a side of roasted carrots, parsnips, or Brussels sprouts for extra nutrition.

Grilled Cheese Sandwich

A warm, gooey grilled cheese pairs perfectly with a hot bowl of this soup.

Baked Potatoes

Fluffy baked potatoes on the side make for a filling and hearty dinner.

Herbed Rice

A scoop of fragrant herbed rice can soak up the flavorful broth while adding texture.

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Frequently Asked Questions

Can I use other greens instead of spinach?

Absolutely. Kale, Swiss chard, or even collard greens can be used. Just remember that heartier greens like kale may need a few more minutes to soften compared to spinach.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, assuming your rotisserie chicken and broth are gluten-free. Always double-check labels to be safe.

Can I make this dairy-free?

Definitely. Swap the heavy cream for canned coconut milk or any unsweetened plant-based cream alternative. It’ll still be creamy with a slightly different flavor.

How do I thicken the soup?

If you prefer a thicker consistency, you can add a slurry of cornstarch and water or mash a few of the cooked vegetables into the broth.

Can I make this soup in advance?

Yes, it’s a great make-ahead meal. It stores well for several days and actually tastes better the next day as the flavors deepen.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try kale instead of spinach? Or maybe added some wild rice?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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