A comforting, creamy soup made with shredded rotisserie chicken, mushrooms, vegetables, and stock — quick to prepare and perfect for a cozy meal. I love how this recipe makes the most of store-bought rotisserie chicken, creating a nourishing dish with minimal effort. Whether I’m winding down after a busy day or looking for a quick lunch option, this soup always hits the spot.
Why You’ll Love This Recipe
I find this soup to be incredibly satisfying and versatile. It’s rich and creamy, yet still feels wholesome thanks to the mushrooms and spinach. Using rotisserie chicken saves so much time without sacrificing flavor. It’s one of those one-pot wonders I can throw together in under 30 minutes. Plus, the leftovers are just as delicious the next day, making it great for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
A splash of lemon juice (optional, for brightness)
Directions
I heat a splash of olive oil or a knob of butter in a large pot over medium heat.
I add the diced onion and chopped celery, letting them cook until soft and translucent (about 5 minutes).
I stir in the mushrooms and cook them until golden and their liquid has mostly evaporated (7–10 minutes).
I add the thyme and crushed garlic, cooking just until fragrant (about 1 minute), making sure the garlic doesn’t burn.
I pour in the chicken stock and cream, bringing everything to a gentle simmer. I let it cook for about 5 minutes.
I stir in the shredded chicken and spinach (if using), and simmer for another 5 minutes until heated through and the spinach is wilted.
I season the soup with salt, pepper, and chili flakes (if using). For brightness, I sometimes add a splash of lemon juice.
I serve it hot, often with crusty bread or over rice for a more filling meal.
Servings and timing
This recipe makes about 6 servings. Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes
Variations
I like switching things up based on what I have on hand. Sometimes I use cremini or shiitake mushrooms for deeper flavor. If I want a lighter version, I leave out the cream and just add more broth. Carrots or extra celery add a nice crunch and sweetness. For a gluten-free version, I make sure to use gluten-free broth and avoid any flour-based thickeners.
Storage/Reheating
Leftovers are great. I store the soup in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently over medium heat to keep the cream from separating. It also freezes well — I portion it out and freeze for up to 2–3 months. I just make sure to thaw it in the fridge overnight before reheating.
FAQs
How do I make this soup dairy-free?
I swap the cream for full-fat coconut milk or a dairy-free cream alternative. It changes the flavor slightly but still keeps that creamy texture.
Can I use raw chicken instead of rotisserie?
Yes, I can! I just dice the raw chicken and cook it with the vegetables before adding the liquid. I make sure it’s fully cooked before proceeding.
Is this soup freezer-friendly?
Absolutely. I freeze it in portions and thaw it overnight in the fridge before reheating. I find it reheats best on the stovetop.
Can I make this vegetarian?
To make it vegetarian, I skip the chicken and use vegetable broth. I sometimes add cooked white beans or extra veggies for protein and bulk.
What kind of mushrooms work best?
I use any I have — button, cremini, shiitake, or even a mix. Each type adds its own depth of flavor, so I like experimenting.
Conclusion
This creamy rotisserie chicken and mushroom soup has become one of my go-to meals. It’s rich, comforting, and incredibly easy to make. I love how adaptable it is — I can use different mushrooms, add veggies, or adjust the creaminess to fit my mood. Whether I’m looking for a quick dinner or something to meal prep ahead of time, this soup never disappoints.
