If you are on the lookout for a heartwarming, delicious, and quick-to-make soup that feels like a cozy hug in a bowl, this Rotisserie Chicken Mushroom Soup Recipe is exactly what you need. Featuring tender shredded rotisserie chicken mingling perfectly with earthy mushrooms and a creamy broth, this soup strikes the ideal balance between comfort and sophistication. Whether you’re in need of a weeknight dinner or a dish to impress guests with minimal fuss, this soup is your new best friend in the kitchen.
Ingredients You’ll Need
All the ingredients for this recipe are simple, fresh, and easy to find, yet together they create a depth of flavor, texture, and aroma that’s truly irresistible. Each component plays its part, from the richness of the rotisserie chicken to the umami essence of the mushrooms.
- 2 cups shredded rotisserie chicken: Already cooked and packed with flavor, it’s the star protein that cuts down cooking time.
- 8 ounces cremini or white mushrooms, sliced: Adds earthy depth and a satisfying bite that complements the chicken’s tenderness.
- 3 cloves garlic, minced: A simple aromatic that enhances the overall savory notes.
- 1 medium onion, chopped: Brings natural sweetness and rounds out the flavor base.
- 2 tablespoons butter: Gives a silky richness that helps sauté the veggies beautifully.
- 2 tablespoons all-purpose flour: The secret to achieving that perfect creamy consistency without heavy cream.
- 4 cups chicken broth: The foundation for the soup’s warmth and depth, making it hearty and comforting.
- 1 cup half-and-half: Adds creamy texture and a gentle richness without overwhelming richness.
- 2 tablespoons fresh parsley, chopped: Adds a fresh, vibrant touch and color contrast to brighten each bowl.
- 1 tablespoon olive oil: Offers a subtle fruitiness and aids in evenly cooking the aromatics.
- Salt to taste: Essential to bring all the flavors together.
- Black pepper to taste: Adds just the right amount of gentle heat and complexity.
How to Make Rotisserie Chicken Mushroom Soup Recipe
Step 1: Prepare the Chicken
Start by removing the skin and bones from your rotisserie chicken and shred the meat into bite-sized pieces. This is such a time-saver and instantly boosts flavor, making your soup both hearty and satisfying without extra cooking time.
Step 2: Sauté the Aromatics
Heat the butter or olive oil in a large pot over medium heat. Toss in the chopped onion and cook for about 4 to 5 minutes, until it becomes soft and translucent. This step develops the soup’s flavor foundation and adds a subtle sweetness that balances the mushrooms.
Step 3: Cook the Garlic and Mushrooms
Add the minced garlic and sliced mushrooms right into the pot. Sauté for 6 to 8 minutes, letting the mushrooms release their moisture and slowly brown. This step unlocks a wonderful earthy aroma that draws you right into the kitchen.
Step 4: Make the Roux
Sprinkle the flour evenly over your vegetables and stir well to coat. Cook it for 1 to 2 minutes. This little trick effortlessly thickens the soup later, giving it that rich, velvety texture without needing heavy cream.
Step 5: Add Chicken Broth and Simmer
Gradually pour in the chicken broth while stirring continuously. Be sure to scrape the bottom of the pot to deglaze and incorporate all those delicious browned bits from the pan. Bring the mixture to a gentle simmer, which helps all the flavors meld beautifully.
Step 6: Introduce the Shredded Chicken
Stir in the shredded rotisserie chicken. Let the soup simmer for 10 to 15 minutes. This resting time allows the chicken to soak up all the mushroom and broth goodness, making each spoonful truly flavorful.
Step 7: Finish with Half-and-Half
Reduce the heat to low and gently stir in the half-and-half. Warm the soup for 3 to 4 minutes without letting it boil to keep the creaminess smooth and prevent curdling. This step transforms the soup into a luscious, comforting dish you’ll crave again and again.
Step 8: Season and Add Fresh Parsley
Season the soup with salt and black pepper to your taste. Finally, stir in the chopped fresh parsley for a burst of color and fresh flavor. Serve immediately for the best experience.
How to Serve Rotisserie Chicken Mushroom Soup Recipe
Garnishes
To elevate your serving, sprinkle extra parsley or finely chopped chives on top. A few croutons or a light drizzle of truffle oil can add texture and an indulgent twist that pairs perfectly with the earthy mushrooms.
Side Dishes
This soup pairs wonderfully with a crusty baguette or a warm grilled cheese sandwich. A crisp green salad also complements the richness, adding a refreshing balance to the meal.
Creative Ways to Present
For a stunning presentation, serve the soup in a hollowed-out sourdough bread bowl. You can also dish it up in rustic ceramic bowls topped with freshly grated Parmesan cheese for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for easy lunches or dinners throughout the week.
Freezing
You can freeze this soup for up to 2 months. Just be mindful when freezing cream-based soups—it’s best to omit the half-and-half before freezing and add it fresh upon reheating to maintain texture and flavor.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently to prevent scorching. If frozen, thaw overnight in the refrigerator first. Adding a splash of half-and-half when reheating will refresh the soup’s creamy consistency beautifully.
FAQs
Can I use a different type of mushroom?
Absolutely! While cremini or white mushrooms are suggested for their mild flavor, baby bella, shiitake, or even a wild mushroom mix can add exciting variations. Just adjust cooking time as needed to soften different varieties.
Is it necessary to use rotisserie chicken?
Rotisserie chicken is recommended for convenience and flavor, but you can certainly use leftover cooked chicken or even poach chicken breasts if you prefer. The key is tender, shredded meat for texture and taste.
Can I make this soup dairy-free?
Yes, to make it dairy-free, swap the butter for olive oil and use a non-dairy milk like unsweetened almond or oat milk instead of half-and-half. Just be sure to add the non-dairy milk near the end of cooking to maintain creaminess.
How thick should the soup be?
This soup is designed to be creamy but not overly thick—think comforting and velvety rather than heavy. If it gets too thick, simply stir in a bit more broth or water to reach your desired consistency.
Can I prepare this soup in advance?
Definitely! You can make the soup up to a day ahead and refrigerate it. Just reheat gently and add fresh parsley before serving for the best flavor. It tastes even better the next day as the flavors have time to meld.
Final Thoughts
This Rotisserie Chicken Mushroom Soup Recipe has quickly become a favorite for good reason. It’s simple, flavorful, and full of comforting textures that make every spoonful a joy. Whether you’re cooking for family or need a comforting bowl after a busy day, this recipe delivers both ease and deliciousness in one pot. Go ahead and give it a try—you’ll be so glad you did!
Print
Rotisserie Chicken Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Rotisserie Chicken Mushroom Soup is a comforting and hearty dish perfect for a quick weeknight dinner. Using leftover rotisserie chicken, sautéed mushrooms, onions, and garlic, this soup is thickened with a rich roux and finished with half-and-half and fresh parsley for a velvety texture and fresh flavor.
Ingredients
Chicken
- 2 cups shredded rotisserie chicken
Vegetables & Aromatics
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons fresh parsley, chopped
Liquids & Dairy
- 4 cups chicken broth
- 1 cup half-and-half
Fats & Seasonings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Chicken: Remove skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces and set aside for later use.
- Sauté Onions: In a large pot over medium heat, heat the butter or olive oil. Add the chopped onion and cook for 4–5 minutes until the onions become softened and translucent.
- Cook Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pot. Sauté for 6–8 minutes until the mushrooms release their moisture and begin to brown, developing deep flavor.
- Create Roux: Sprinkle the all-purpose flour over the vegetables in the pot. Stir well to coat everything evenly and cook for an additional 1–2 minutes to cook out the raw flour taste.
- Add Broth and Simmer: Gradually pour in the chicken broth while continuously stirring to prevent lumps. Scrape the bottom of the pot to deglaze and bring the mixture to a simmer.
- Add Chicken and Simmer: Stir in the shredded rotisserie chicken. Let the soup simmer gently for 10–15 minutes so the flavors meld together beautifully.
- Finish with Half-and-Half: Reduce the heat and add the half-and-half to the soup. Warm it gently for 3–4 minutes, ensuring the soup does not come to a boil to prevent curdling.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Stir in the chopped fresh parsley for a bright, fresh finish. Serve the soup hot.
Notes
- For a richer flavor, use a combination of butter and olive oil for sautéing.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- If you want a thicker soup, increase the flour to 3 tablespoons or reduce the broth slightly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
