If you are craving a cozy, comforting bowl that feels like a warm hug on a chilly day, this Rotisserie Chicken Mushroom Soup Recipe is exactly what you need. Combining tender shredded rotisserie chicken with earthy mushrooms, fresh spinach, and a creamy yet light broth, this soup is both satisfying and simple to whip up. The savory blend of garlic, thyme, and a hint of lemon juice truly makes every spoonful burst with flavor. Perfect for busy weeknights or when you want to impress without stress, this soup transforms humble ingredients into a bowl of pure happiness.
Ingredients You’ll Need
The magic of this soup lies in its straightforward, wholesome ingredients that work together to create layers of flavor and delightful textures. Each element is carefully chosen to offer freshness, richness, or a bit of zing helping the soup shine as a complete meal.
- Celery stalks (2-3, chopped): Adds a subtle crunch and a hint of fresh, earthy flavor that balances the richness.
- Garlic cloves (3, minced): Provides that aromatic punch that makes the soup irresistibly savory.
- Chicken broth/stock (4 cups): The flavorful base that ties everything together with a comforting warmth.
- Heavy cream/whipping cream (1 cup): Delivers a velvety texture and luxurious mouthfeel without overwhelming the palate.
- Rotisserie chicken (2 cups, shredded): Quick and convenient, it adds tender protein and rich flavor without extra fuss.
- Spinach (2 cups, fresh or frozen): A vibrant, nutritious touch that melts beautifully into the soup.
- Salt and black pepper (to taste): Essential seasonings that enhance every ingredient’s natural goodness.
- Lemon juice (1-2 tablespoons): Adds a bright, fresh zing that lifts the creamy, earthy flavors.
- Medium white onion (1, diced): Builds a sweet and savory foundation; you can swap with red onion or shallots based on preference.
- Mushrooms (8 oz): Chestnut or portabellini mushrooms are ideal, bringing an earthy, meaty texture that complements the chicken.
- Fresh thyme (1 teaspoon) or dried thyme (1/2 teaspoon): Adds a subtle herbaceous note that rounds out the soup’s flavor profile beautifully.
How to Make Rotisserie Chicken Mushroom Soup Recipe
Step 1: Make the Soup Base
Start by softening your diced onion and chopped celery in a pot over medium heat. Cook for about 5 minutes until they become translucent and tender. This gentle sauté forms the flavorful base you’ll build upon, releasing natural sweetness and aromas that make the finished soup glow with depth.
Step 2: Add the Mushrooms
Next, toss in your sliced mushrooms and sauté them for another 5 minutes until they turn golden brown and their rich, earthy scent fills your kitchen. This step adds a wonderful umami punch and a bit of chewiness that contrasts perfectly with the silky broth.
Step 3: Stir in Thyme and Garlic
Sprinkle fresh or dried thyme along with minced garlic into the pot and cook for about a minute, just until fragrant. These aromatics elevate the soup with herbal warmth and a subtle garlicky kick making every spoonful sing.
Step 4: Cook the Soup
Pour in the chicken broth and bring everything to a gentle simmer. Let it cook around 5 minutes, allowing the flavors to meld beautifully. This simmer is key for extracting all the soulful richness from your ingredients.
Step 5: Add Chicken and Spinach
Toss in the shredded rotisserie chicken and your spinach, stirring to combine. Continue simmering for another 5 minutes until the chicken is heated through and the spinach has just wilted. These last touches add freshness, protein, and vibrant green hues that make the soup feel lively and nourishing.
Step 6: Season and Finish
Finally, stir in the heavy cream to give your soup that silky texture and a splash of lemon juice to brighten the whole bowl. Taste and adjust salt and black pepper as needed. Serve hot for the ultimate cozy meal experience.
How to Serve Rotisserie Chicken Mushroom Soup Recipe
Garnishes
Enhance your soup presentation with a sprinkle of freshly chopped parsley or thyme leaves on top. A little cracked black pepper or a drizzle of good olive oil also adds an inviting touch that makes the flavors pop right before you dig in.
Side Dishes
This soup pairs wonderfully with crusty bread like a baguette or sourdough for dipping. A light green salad or roasted vegetables on the side will round out the meal while keeping it light and balanced.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a charming, hearty feel that’s perfect for cozy gatherings. Alternatively, pour it into small ceramic bowls and garnish with a Parmesan crisp or a swirl of pesto to add elegance and a burst of complementary flavors.
Make Ahead and Storage
Storing Leftovers
Store your soup in an airtight container in the refrigerator for up to 3 days. Because it’s packed with fresh ingredients, it tastes best when enjoyed within that timeframe to maintain its vibrant flavors and textures.
Freezing
If you want to save some for later, this soup freezes well. Leave out the cream and add it freshly when reheating to keep the texture silky. Freeze in portion-sized containers and consume within 2 months for the best quality.
Reheating
When reheating, do so gently over low heat to avoid curdling the cream and losing the soup’s smooth consistency. Stir occasionally and add a splash of broth or water if it gets too thick.
FAQs
Can I use a different type of cooked chicken for this soup?
Absolutely! While rotisserie chicken adds great flavor and convenience, any cooked chicken like leftover roasted or poached chicken will work beautifully in this recipe.
What if I don’t have heavy cream? Can I substitute it?
You can substitute heavy cream with half-and-half or whole milk for a lighter version, but keep in mind the soup will be less creamy and rich. Adding a small amount of flour or cornstarch can help thicken it a bit.
Is it possible to make this soup vegetarian?
Definitely! Use vegetable broth and omit the chicken, or replace it with hearty beans or tofu for protein. Sauté extra mushrooms to boost the umami flavor to keep it comforting and filling.
How can I make the soup thicker?
If you prefer a thicker soup, mix a tablespoon of flour with a little butter before adding the broth, cooking it into a roux. Alternatively, simmer the soup uncovered for longer, allowing it to reduce and concentrate naturally.
Can I use frozen spinach or other greens?
Yes, frozen spinach works wonderfully and does not require thawing before adding. You can also experiment with kale or Swiss chard to add different textures and flavors.
Final Thoughts
This Rotisserie Chicken Mushroom Soup Recipe is one of those dishes that feels effortlessly special – a go-to comfort food you’ll want to make again and again. Its combination of rich creaminess, fresh greens, and hearty chicken is simply irresistible. I can’t wait for you to cozy up with a big bowl and enjoy all the love this soup has to offer!
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Rotisserie Chicken Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Rotisserie Chicken Mushroom Soup is a creamy, comforting dish packed with tender shredded rotisserie chicken, savory mushrooms, fresh spinach, and aromatic herbs. It’s a quick and easy stovetop recipe ideal for a hearty lunch or dinner, ready in just 25 minutes. The combination of garlic, thyme, and lemon juice adds bright and earthy flavors, making this soup a delicious way to use rotisserie chicken.
Ingredients
Vegetables
- 2–3 stalks celery, chopped
- 1 medium white onion, diced (or substitute with red onion or shallots)
- 8 oz mushrooms (chestnut or portabellini recommended, any variety works)
- 2 cups spinach (fresh or frozen, no need to thaw)
- 3 garlic cloves, minced
Liquids & Dairy
- 4 cups chicken broth or stock
- 1 cup heavy cream or whipping cream
Protein
- 2 cups rotisserie chicken, shredded (or any cooked chicken)
Seasonings
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- 1–2 tablespoons lemon juice (to taste)
Instructions
- Make the Soup Base: Start by heating a large pot over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until they become soft and translucent, which forms a flavorful foundation for your soup.
- Sauté Mushrooms: Add the mushrooms to the pot and sauté them for about 5 minutes until they turn golden brown, releasing their rich, earthy aroma.
- Add Herbs and Garlic: Stir in the thyme and minced garlic, cooking for an additional minute until fragrant to enhance the depth of flavor.
- Cook the Soup: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors together.
- Add Chicken and Spinach: Stir in the shredded rotisserie chicken and spinach. Continue to simmer for another 5 minutes until the chicken is heated through and the spinach is tender and wilted.
- Season and Serve: Season the soup with salt, black pepper, and lemon juice to taste. Serve hot, ideally with crusty bread for dipping to complete this comforting meal.
Notes
- You can use either fresh or frozen spinach; no need to thaw frozen spinach before adding.
- For a dairy-free version, substitute heavy cream with coconut milk or a cashew cream alternative.
- Adjust the thickness of the soup by adding more or less chicken broth according to preference.
- The lemon juice adds a bright finish, but start with 1 tablespoon and adjust according to taste.
- Any variety of mushrooms can be used; chestnut or portabellini mushrooms provide a meatier texture.
