Dinner

Rotisserie Chicken Mushroom Soup Recipe

ByRita Bennet October 26, 2025October 26, 2025

Introduction

This Rotisserie Chicken Mushroom Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, earthy mushrooms, and fresh spinach, it’s both flavorful and easy to prepare. Enjoy a creamy, nourishing bowl that feels like a warm hug.

A white bowl filled with creamy soup that has visible thick layers of sliced mushrooms in light brown and beige, pieces of shredded white chicken, and wilted dark green spinach leaves spread evenly. The soup base is a pale yellow cream with specks of black pepper sprinkled on top, giving texture. A toasted light brown bread slice is resting on the edge of the bowl. The bowl sits on a white marbled surface with a metal spoon placed inside on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium white onion, diced (or substitute with red onion or shallots)
2-3 stalks celery, chopped

3 garlic cloves, minced
8 oz mushrooms (chestnut or portabellini mushrooms recommended, but any variety works)

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
4 cups chicken broth or stock

1 cup heavy cream or whipping cream
2 cups rotisserie chicken, shredded (or any cooked chicken)
2 cups spinach (fresh or frozen, no need to thaw)

Salt and black pepper, to taste
1-2 tablespoons lemon juice (to taste)

Instructions

Step 1: Heat a splash of oil or a knob of butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery, cooking for about 5 minutes until soft and translucent.

Step 2: Stir in the mushrooms and cook until golden brown, about 5 more minutes. Add the thyme and minced garlic, cooking until fragrant, about 1 minute.
Step 3: Pour in the chicken broth and heavy cream, then bring the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
Step 4: Stir in the shredded rotisserie chicken and spinach. Continue to simmer for another 5 minutes, until the chicken is heated through and the vegetables are tender.

Step 5: Season the soup with salt and black pepper to taste. Add lemon juice to brighten the flavors. Serve hot with your favorite bread for dipping.

Tips & Variations

Use a mix of wild mushrooms for a deeper, earthier flavor.
For a lighter version, substitute half of the heavy cream with milk or use a low-fat cream.

Add a pinch of red pepper flakes for a bit of heat.
Fresh thyme really enhances the aroma but dried thyme works well in a pinch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. This soup can also be frozen; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has a light beige color with a slightly oily surface; inside the soup, there are several light brown sliced mushrooms, bright green spinach leaves, and chunks of white shredded chicken scattered evenly. A slice of toasted bread with a golden-brown crust rests on the edge of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cooked chicken?

Yes, any cooked chicken works well in this soup. You can use leftover chicken breast, thighs, or even canned chicken if you prefer.

Can I substitute the heavy cream?

Absolutely. For a lighter soup, use half-and-half or whole milk, though the soup will be less rich. For a dairy-free option, consider coconut cream, but note it will change the flavor profile slightly.

Rita Bennet