I love making this comforting rotisserie chicken and mushroom soup when I want something creamy, hearty, and deeply satisfying without spending hours in the kitchen. I combine tender shredded chicken, earthy mushrooms, fragrant herbs, and fresh spinach in a rich, velvety broth. In just 25 minutes, I can have a warm, nourishing meal on the table that feels both wholesome and indulgent.
Why You’ll Love This Recipe
I love how quickly this soup comes together, especially on busy weeknights when I still want something homemade. Using rotisserie chicken saves me time while still giving the soup incredible flavor and tenderness.
I also appreciate how the mushrooms add a deep, savory richness that pairs perfectly with the cream and fresh thyme. The spinach brings freshness and color, making the soup feel balanced and complete.
I find this recipe incredibly versatile. I can easily adjust the seasoning, add extra vegetables, or make it lighter depending on what I am craving. It is a one-pot meal that always feels cozy and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 diced onion
2 celery stalks, finely chopped
4 crushed garlic cloves
500 grams (1 lb) mushrooms, thinly sliced
2 teaspoons fresh thyme
1 shredded rotisserie chicken
6 cups broth
1 cup cream
3 cups chopped spinach
Pinch of chili flakes
Salt and pepper to taste
Directions
I start by heating a large pot over medium heat, then I sauté the diced onion and chopped celery for about 3 to 4 minutes until they soften and become fragrant.
Next, I add the crushed garlic and cook it for about 30 seconds, just until it releases its aroma.
I stir in the sliced mushrooms and cook them for 5 to 7 minutes. I let them release their moisture and lightly brown, which deepens the flavor of the soup.
I then add the fresh thyme and shredded rotisserie chicken, stirring everything together so the ingredients are evenly combined.
I pour in the broth and bring the soup to a gentle simmer. I let it cook for about 10 minutes so all the flavors can blend beautifully.
After that, I stir in the cream and chopped spinach. I cook the soup for another 2 to 3 minutes, just until the spinach wilts and the soup becomes creamy and smooth.
Finally, I season with chili flakes, salt, and pepper to taste. I serve it hot and enjoy every comforting spoonful.
Servings and timing
I prepare this soup in about 10 minutes, and it takes 15 minutes to cook. The total time comes to just 25 minutes, which makes it perfect for a quick meal.
This recipe makes 4 servings, and each serving contains approximately 420 kcal. I find it filling enough to serve on its own, but I sometimes pair it with crusty bread for an even heartier meal.
Variations
I sometimes swap the cream for half-and-half if I want a slightly lighter texture. If I prefer a dairy-free option, I use coconut cream, which adds a subtle richness.
When I want extra depth, I add a splash of white wine before pouring in the broth and let it reduce slightly.
I also like adding diced carrots or leeks along with the celery for more vegetable flavor. If I want extra protein, I increase the amount of chicken. For a thicker soup, I simmer it a bit longer or stir in a small slurry of cornstarch and water.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, which makes the soup even more delicious the next day.
When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, I add a splash of broth or water to loosen it. I can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.
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FAQs
Can I freeze this soup?
I can freeze it, but I keep in mind that soups with cream may slightly change in texture after thawing. I let it cool completely before transferring it to a freezer-safe container and freeze it for up to 2 months. I reheat it gently and stir well to bring it back together.
Can I use raw chicken instead of rotisserie chicken?
Yes, I can use raw chicken breast or thighs. I dice them and cook them thoroughly in the pot before adding the broth, or I simmer them in the broth until fully cooked and then shred them.
What type of mushrooms work best?
I like using cremini or white button mushrooms because they are easy to find and flavorful. I can also mix in portobello or shiitake mushrooms for a deeper, more intense taste.
How can I make this soup thicker?
If I want a thicker consistency, I let the soup simmer a bit longer to reduce. I can also mix a teaspoon of cornstarch with water and stir it in, or add a little extra cream.
Can I make this soup dairy-free?
Yes, I replace the cream with coconut cream or a plant-based cooking cream. I find that it still turns out rich and satisfying with a slightly different flavor profile.
Conclusion
I find this comforting rotisserie chicken and mushroom soup to be the perfect balance of creamy, hearty, and fresh. It comes together quickly, uses simple ingredients, and delivers deep, savory flavor in every bite. Whenever I need a warm and cozy meal that feels homemade without too much effort, I always turn to this recipe.
📖 Recipe:
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Comforting Rotisserie Chicken and Mushroom Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A creamy and comforting rotisserie chicken and mushroom soup made with tender shredded chicken, earthy mushrooms, fresh thyme, and spinach in a rich, velvety broth. Ready in just 25 minutes, it is perfect for a cozy and satisfying meal.
Ingredients
1 diced onion
2 celery stalks, finely chopped
4 crushed garlic cloves
500 grams (1 lb) mushrooms, thinly sliced
2 teaspoons fresh thyme
1 shredded rotisserie chicken
6 cups broth
1 cup cream
3 cups chopped spinach
Pinch of chili flakes
Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and sauté the diced onion and chopped celery for 3 to 4 minutes until softened and fragrant.
- Add the crushed garlic and cook for about 30 seconds until aromatic.
- Stir in the sliced mushrooms and cook for 5 to 7 minutes, allowing them to release their moisture and lightly brown.
- Add the fresh thyme and shredded rotisserie chicken, stirring to combine.
- Pour in the broth and bring to a gentle simmer. Cook for about 10 minutes to allow the flavors to blend.
- Stir in the cream and chopped spinach. Cook for 2 to 3 minutes until the spinach wilts and the soup becomes creamy.
- Season with chili flakes, salt, and pepper to taste. Serve hot.
Notes
Substitute cream with half-and-half for a lighter texture or coconut cream for a dairy-free option.
Add a splash of white wine before adding the broth for extra depth of flavor.
Include diced carrots or leeks for additional vegetable flavor.
For a thicker soup, simmer longer or add a small slurry of cornstarch and water.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months, noting that texture may slightly change due to the cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
