Last weekend, I picked up a rotisserie chicken from the store on a whim, thinking it’d make quick tacos. But then the rain hit, and suddenly I craved something warmer, heartier. That’s how this creamy rotisserie chicken mushroom soup came to be. It’s one of those recipes with chicken broth that pulls together in under 30 minutes but feels like a hug in a bowl. The earthy mushrooms soak up that savory rotisserie flavor, blended with cream for silky texture. Perfect for busy nights or when you need a fancy soup recipe without the fuss.
I remember stirring in the spinach at the end, watching it wilt into the pot, releasing that fresh green scent mixing with garlic and thyme. One bite, and the tender chicken shreds melted against the velvety broth. It’s become my go-to among soups recipes with chicken, especially with a rotisserie twist. Whether you’re after dinner recipe with rotisserie chicken or just cozy vibes, this hits every note.
Ingredients for Creamy Rotisserie Chicken Mushroom Soup
Grab a store-bought rotisserie chicken to keep things simple. Shred about 3 cups of it – white and dark meat both work great for depth. The mushrooms are the star here; cremini give a nice chew, but buttons do fine too.
- 1 small onion, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, crushed
- 1 lb (500g) cremini mushrooms, thinly sliced
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 3 cups shredded rotisserie chicken
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- Pinch of red chili flakes (optional, for a subtle kick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
How to Make the Best Chicken Soup Recipes with Rotisserie Chicken
Start by heating the oil or butter in a large pot over medium heat. Toss in the onion and celery. Let them soften for about 5 minutes, stirring now and then. The aroma starts building right away – sweet and inviting.
Add the sliced mushrooms next. They sizzle and release moisture, turning golden if you give them time. Stir in garlic and thyme; cook just until fragrant, maybe a minute. Don’t let the garlic brown or it turns bitter.
- Pour in the chicken broth and bring to a simmer. Let it bubble gently for 5 minutes to meld flavors.
- Stir in the heavy cream, then add the shredded rotisserie chicken and spinach. Simmer another 5 minutes until spinach wilts and chicken warms through.
- Season with salt, pepper, and chili flakes. Taste and adjust – a squeeze of lemon brightens it if needed.
Ladle into bowls. The soup thickens slightly as it sits, coating your spoon perfectly. Pair it with crusty bread for dipping into that creamy goodness.
Pro Tips for Creamy Rotisserie Chicken Recipes
Pick a fresh rotisserie chicken still warm from the store; the skin crisps up nicely if you want to toss bits back in for texture. Slice mushrooms thin for even cooking – thick ones stay chewy. Use full-fat cream; it holds up better without curdling. Simmer low to avoid separating the dairy.
- Deglaze the pot with a splash of white wine after mushrooms for extra depth.
- Fresh herbs beat dried; thyme pairs perfectly with chicken and cream of mushroom soup vibes.
- Blend half the soup for ultra-creaminess without extra work.
Easy Variations on Soup Made with Rotisserie Chicken
Make it spicy: Up the chili flakes or add diced jalapeños. Go dairy-free with coconut cream – still rich and comforting. Add wild rice or orzo during simmer for heartier chicken and cream of mushroom soup. For fancy soup recipes, swirl in truffle oil at the end. Vegan twist? Swap chicken for chickpeas and use veggie broth.
Troubleshooting Your Chicken Broth Soup
- Soup too thin? Simmer uncovered longer or mix in a cornstarch slurry.
- Too thick? Thin with more broth; reheat gently.
- Mushrooms tough? Cook them longer before adding broth.
- Curdled cream? Whisk in off-heat and warm slowly.
Ingredient Substitutions
- No rotisserie? Poached chicken breasts work.
- Mushrooms scarce? Portobellos or a mix.
- Heavy cream out? Half-and-half or full-fat coconut milk.
- Spinach swap: Kale, Swiss chard, or skip greens.
Storage and Serving Suggestions
Fridge it up to 4 days in airtight containers. Freezes well for 3 months; thaw overnight. Reheat on stove over low, stirring. Serve with garlic bread, salad, or grilled cheese. Top with parmesan or parsley for flair. Great for meal prep lunches too.
Frequently Asked Questions
Can I make creamy rotisserie chicken mushroom soup ahead?
Yes, it reheats beautifully. Flavors deepen overnight.
Is this gluten-free?
Naturally, as long as broth is labeled gluten-free.
How spicy is it with chili flakes?
Mild warmth; adjust to taste or omit.
Can I use milk instead of cream?
Half-and-half works; milk may thin it out.
What’s the best chicken for this soup?
Rotisserie adds flavor; shred finely.
How many servings does it make?
6 hearty bowls or 8 lighter ones.
Creamy Rotisserie Chicken Mushroom Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 small onion, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, crushed
- 1 lb cremini mushrooms, thinly sliced
- 2 teaspoons fresh thyme leaves or 1 tsp dried
- 3 cups shredded rotisserie chicken
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- Pinch of red chili flakes optional
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add diced onion and chopped celery; cook until soft, about 5 minutes.
- Add sliced mushrooms, cook until golden. Stir in crushed garlic and thyme; cook 1 minute until fragrant.
- Pour in chicken broth, bring to simmer. Cook 5 minutes.
- Stir in heavy cream, shredded rotisserie chicken, and chopped spinach. Simmer 5 more minutes until spinach wilts.
- Season with salt, pepper, and chili flakes. Serve hot.
Notes
- Use fresh rotisserie chicken for best flavor.
- Blend half for creamier texture.
- Serve with crusty bread.
