Rotisserie Chicken Mushroom Soup Recipe
This hearty Rotisserie Chicken Mushroom Soup is a comforting and flavorful dish perfect for cozy meals. Packed with tender shredded chicken, sautéed mushrooms, fresh spinach, and a creamy broth flavored with thyme and garlic, it comes together quickly using rotisserie chicken for convenience. The addition of lemon juice adds a bright finishing touch, making it a delicious and satisfying soup ideal for any day of the year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 1 medium white onion, diced (or substitute with red onion or shallots)
- 2–3 stalks celery, chopped
- 8 oz mushrooms (chestnut or portabellini mushrooms recommended, but any variety works)
- 3 garlic cloves, minced
- 2 cups spinach (fresh or frozen, no need to thaw)
Proteins
- 2 cups rotisserie chicken, shredded (or any cooked chicken)
Liquids & Dairy
- 4 cups chicken broth/stock
- 1 cup heavy cream/whipping cream
Herbs and Seasonings
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- 1–2 tablespoons lemon juice (to taste)
Fats
- A splash of oil or a knob of butter for cooking
Instructions
- Make the Soup Base: 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 they become soft and translucent. Stir in the mushrooms and cook until golden brown, about 5 more minutes. Then add the thyme and minced garlic, cooking until fragrant, approximately 1 minute.
- Cook the Soup: Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow all the flavors to meld beautifully.
- Add Chicken and Spinach: Stir in the shredded rotisserie chicken and spinach. Continue to simmer the soup for another 5 minutes or until the chicken is heated through and the vegetables are tender and well combined.
- Season and Serve: Season the soup with salt and black pepper according to your taste. Add 1 to 2 tablespoons of lemon juice to brighten the flavors. Serve the soup hot alongside your favorite bread for dipping and enjoying.
Notes
- Use fresh thyme if possible for a brighter herb flavor, but dried thyme works well too.
- You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option, though it may change the texture slightly.
- Frozen spinach can be used without thawing for convenience, just add it directly to the hot soup.
- Adjust seasoning at the end since store-bought chicken broth can vary in saltiness.
- For a deeper mushroom flavor, try using a mix of wild mushrooms like cremini, shiitake, or oyster.
- Leftover soup keeps well in the fridge for up to 3 days and freezes great for up to 2 months.
Keywords: Rotisserie Chicken Soup, Mushroom Soup, Creamy Chicken Soup, Easy Soup Recipe, Chicken and Spinach Soup, Comfort Food
