I love this soup because it’s both hearty and light at the same time. The rotisserie chicken makes it incredibly convenient while still tasting like I cooked it from scratch. The mushrooms add a deep, earthy flavor that pairs beautifully with the creamy broth. I also like how flexible it is — I can make it dairy-free, load it with extra vegetables, or adjust the seasoning to suit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 onion, diced 2 celery sticks, finely chopped 4 garlic cloves, crushed 500 g (1 lb) mushrooms, thinly sliced 2 teaspoons fresh thyme 1 rotisserie chicken, shredded 6 cups stock 1 cup cream 3 cups spinach, chopped Pinch of chili flakes Salt and pepper to taste
Directions
I start by heating a splash of olive oil or a knob of butter in a large pot over medium heat. Once warm, I add the diced onion and celery, cooking them for 3–4 minutes until soft and translucent.
Next, I stir in the sliced mushrooms and cook them for about 5 minutes, until they’re golden brown and have released their moisture. Then I add the thyme and crushed garlic, cooking for another minute or two until fragrant.
I pour in the stock and cream, stirring to combine, and bring the mixture to a gentle simmer. After about 5 minutes, I add the shredded rotisserie chicken and chopped spinach. I let the soup simmer for another 5 minutes until the spinach wilts and everything is heated through.
Finally, I season the soup with salt, pepper, and a pinch of chili flakes. Sometimes I add a little lemon juice at the end for brightness. I serve it hot with a slice of crusty bread or a side salad.
Servings and Timing
This recipe makes about 6 servings. It takes 5 minutes to prepare and 20 minutes to cook, for a total of 25 minutes.
Variations
Sometimes I thicken the soup by mixing a tablespoon of cornstarch with a bit of milk and stirring it in for a heartier texture. For a dairy-free version, I replace the cream with coconut milk or a plant-based alternative. When I want a vegetarian option, I skip the chicken and double the mushrooms or add extra vegetables like carrots or parsnips. For extra spice, I like to add more chili flakes or a dash of hot sauce.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well — I just cool it completely before freezing for up to 2 months. To reheat, I warm it gently on the stove over low heat, adding a splash of stock or water if it thickens too much.
FAQs
Can I use homemade chicken instead of rotisserie?
Yes, any cooked and shredded chicken works perfectly in this recipe.
Can I use dried thyme instead of fresh?
Absolutely — I use about 1 teaspoon of dried thyme if I don’t have fresh on hand.
Can I make this soup dairy-free?
Yes, I substitute the cream with coconut milk or a dairy-free creamer.
How can I make the soup thicker?
I add a cornstarch slurry (1 tablespoon cornstarch mixed with milk) or blend part of the soup before serving.
Can I use other greens instead of spinach?
Yes, kale, Swiss chard, or baby arugula work just as well.
What type of mushrooms should I use?
I like using cremini or button mushrooms, but shiitake or portobello add extra flavor.
Can I make it ahead of time?
Yes, I often make it the day before — the flavors deepen beautifully overnight.
How do I keep the cream from curdling?
I make sure not to let the soup boil after adding the cream; a gentle simmer is best.
Can I use leftover turkey instead of chicken?
Definitely, it’s a great way to use up cooked turkey.
What can I serve with this soup?
I love pairing it with crusty bread, garlic toast, or a light green salad.
Conclusion
Rotisserie Chicken Mushroom Soup is one of those recipes I turn to when I want something quick, hearty, and satisfying. The combination of tender chicken, earthy mushrooms, and creamy broth makes it a comfort food classic. Whether I serve it for dinner on a cool evening or pack it for lunch the next day, it always delivers warmth, flavor, and simplicity in every spoonful.
Rotisserie Chicken Mushroom Soup is a quick, comforting, and creamy dish made with tender shredded chicken, hearty mushrooms, and spinach in a rich broth. It’s perfect for cozy weeknight dinners and comes together in under 30 minutes using simple ingredients.
Ingredients
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
500 g (1 lb) mushrooms, thinly sliced
2 tsp fresh thyme (or 1 tsp dried thyme)
1 rotisserie chicken, shredded
6 cups chicken or vegetable stock
1 cup cream (or coconut milk for dairy-free)
3 cups spinach, chopped
Pinch of chili flakes
Salt and pepper to taste
Olive oil or butter for cooking
Instructions
Heat olive oil or butter in a large pot over medium heat. Add the diced onion and celery, and cook for 3–4 minutes until softened and translucent.
Add the mushrooms and cook for 5 minutes until golden and tender. Stir in garlic and thyme, cooking for another minute until fragrant.
Pour in the stock and cream, stirring to combine. Bring to a gentle simmer for 5 minutes.
Add the shredded chicken and chopped spinach. Simmer for another 5 minutes until the spinach wilts and the soup is heated through.
Season with salt, pepper, and chili flakes to taste. Optional: add a splash of lemon juice for brightness.
Serve hot with crusty bread or a fresh green salad.
Notes
Use coconut milk or a plant-based creamer for a dairy-free version.
Thicken the soup with a cornstarch slurry if you prefer a heartier texture.
Add extra vegetables like carrots, parsnips, or kale for variety.
Don’t let the soup boil after adding cream to prevent curdling.
