If you’re seeking a bowl of pure comfort that comes together with minimal fuss, Rotisserie Chicken and Mushroom Soup is your new kitchen hero. This cozy classic blends juicy rotisserie chicken, earthy mushrooms, and fresh spinach in a rich, creamy broth, creating a dish that’s as soothing as it is satisfying. It’s a lifesaver for busy nights or meal prep, with flavors that please the whole table and a versatility that lets you swap in your favorite greens or mushrooms. Give yourself a reason to look forward to dinner tonight—the Rotisserie Chicken and Mushroom Soup experience can’t be beat!
Ingredients You’ll Need
The beauty of Rotisserie Chicken and Mushroom Soup is all in its simplicity—each ingredient shines in its own way, lending flavor, texture, and vibrancy to every spoonful. Here’s a quick rundown of what you’ll need, plus a tip for making each one count.
- Onion: Diced onion forms a deeply flavorful base, infusing the entire soup with warmth and depth.
- Celery: Finely chopped celery brings a fresh, subtle crunch that balances the creamy broth.
- Garlic: Crushed garlic adds instant aroma and complexity; don’t skip it!
- Mushrooms: Thinly sliced mushrooms, around 500 grams (1 lb), provide that signature earthy richness—try mixing varieties for extra interest.
- Fresh Thyme: Two teaspoons of fresh thyme brighten up the soup with fragrant herbal notes.
- Rotisserie Chicken: Shredded rotisserie chicken keeps things easy and super juicy, making dinner come together in a snap.
- Broth: Six cups of chicken or vegetable broth set the stage for every layer of flavor; opt for low sodium if you want more control over the seasoning.
- Cream: One cup of cream brings irresistible silkiness; half-and-half or dairy-free alternatives work well too.
- Spinach: Three cups of chopped spinach wilt in beautifully, adding freshness and color.
- Chili Flakes (Optional): A pinch of chili flakes gives just a hint of heat and keeps the flavor lively.
- Salt and Pepper: Essential for balancing and finishing—taste and adjust as you go.
How to Make
Step 1: Sauté the Vegetables
Start by heating a splash of olive oil or a small knob of butter in a large pot over medium heat. Toss in your diced onion and chopped celery, then sauté for about 5 minutes. You’ll know it’s ready when the veggies have softened and turned translucent, filling your kitchen with an inviting, savory aroma—the perfect foundation for your Rotisserie Chicken and Mushroom Soup.
Step 2: Cook the Mushrooms
Add those sliced mushrooms to the pot and keep things moving, stirring often. Let them cook for 5 to 7 minutes until they’ve released their moisture and transformed into golden, tender bites. This is what infuses the whole soup with that deep, earthy mushroom flavor.
Step 3: Add Aromatics
Now’s the time for herbs and garlic! Sprinkle in the fresh thyme and add the crushed garlic. Stir everything together and let it cook for another 1 to 2 minutes. You’ll smell the difference immediately—the garlic becomes fragrant, rounding out the base of your Rotisserie Chicken and Mushroom Soup. Just take care not to let the garlic brown, as it can turn bitter.
Step 4: Simmer with Stock and Cream
Pour in your broth of choice (chicken or vegetable) and the cup of cream. Stir well to combine, then bring the soup to a gentle simmer. Let it all bubble softly for about 5 minutes. This helps marry the flavors and creates a creamy, dreamy backdrop for the chicken and spinach you’ll add next.
Step 5: Add Chicken and Spinach
Drop in the shredded rotisserie chicken and your chopped spinach. Keep the pot simmering for another 5 minutes—just enough for the spinach to wilt and the chicken to heat through, soaking up all that flavor.
Step 6: Season and Serve
Taste your soup and season generously with salt and pepper. If you like a little zing, add a splash of lemon juice right at the end. For a final boost, toss in a pinch of chili flakes. Your Rotisserie Chicken and Mushroom Soup is ready to ladle into bowls—preferably with a warm slice of crusty bread on the side.
How to Serve
Garnishes
Finish each bowl with a flourish: sprinkle fresh herbs like parsley or thyme, add a few extra chili flakes for heat, or grate some parmesan cheese on top. A swirl of cream or a drizzle of good olive oil gives your Rotisserie Chicken and Mushroom Soup extra richness and café-worthy style.
Side Dishes
Keep it classic with crusty bread, a warm baguette, or buttery garlic toast for dunking. For something heartier, pair the soup with a simple green salad dressed in vinaigrette, or offer cheesy biscuits alongside—the creamy soup and fresh bread make an unbeatable team.
Creative Ways to Present
For a fun twist, serve Rotisserie Chicken and Mushroom Soup in a hollowed-out bread bowl for a restaurant-style touch. You can also portion it into small mugs or shot glasses for a party appetizer, or top with puff pastry and bake into individual pot pies for a memorable meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool to room temperature before transferring to an airtight container. Stored in the fridge, Rotisserie Chicken and Mushroom Soup will keep beautifully for up to three days, making it a great choice for lunch or weeknight dinners.
Freezing
This soup freezes surprisingly well! Pour cooled soup into freezer-safe containers, leaving some space for expansion. It’ll hold up in the freezer for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator for best texture and flavor.
Reheating
To reheat, gently warm the soup in a pot over low to medium heat, stirring occasionally. If the soup seems too thick, splash in a bit more broth or cream. Avoid boiling, as that can cause the dairy to curdle. For single servings, the microwave works just fine—just cover and stir halfway through.
FAQs
Can I use other greens besides spinach?
Absolutely! Feel free to swap in kale, Swiss chard, or even collard greens. Just be sure to remove any tough stems and chop them into bite-size pieces; heartier greens may need a couple of extra minutes to soften in the soup.
What kinds of mushrooms work best in Rotisserie Chicken and Mushroom Soup?
White or cremini mushrooms are convenient and delicious, but don’t hesitate to mix in shiitake, oyster, or portobello for a more layered, earthy flavor profile. It’s a great way to customize your soup and use what’s available!
Can I make this dairy free?
You sure can. Use your favorite unsweetened plant-based cream or full-fat coconut milk in place of the regular cream. The result is still creamy and rich—just with a subtle twist depending on your dairy-free choice.
What’s the best broth for this soup?
Chicken broth delivers classic flavor, but vegetable broth is perfect for a lighter touch or if you want to keep things vegetarian (just omit the chicken, or swap with beans or extra veggies). Low-sodium broth is always smart so you can control the salt level yourself.
How do I add more spice?
If you like things a bit zippier, add more chili flakes, a dash of hot sauce, or even a sprinkle of cayenne pepper at the end. The gentle creaminess of Rotisserie Chicken and Mushroom Soup pairs nicely with a kick of heat!
Final Thoughts
If you’re looking for a feel-good meal that delivers both ease and homestyle flavor, you can’t go wrong with Rotisserie Chicken and Mushroom Soup. Give it a try, make it your own, and discover just how satisfying a simple soup can be—your future cozy nights (and leftovers) will thank you!
Print
Rotisserie Chicken and Mushroom Soup Recipe
- Total Time: 30 minutes
- Yield: 4-6
- Diet: Gluten Free
Description
This Rotisserie Chicken and Mushroom Soup is a hearty and flavorful dish that combines tender rotisserie chicken, earthy mushrooms, and fresh spinach in a creamy broth. Perfect for cold days or as a quick dinner option.
Ingredients
Vegetables:
- 1 diced onion
- 2 celery stalks, finely chopped
- 4 cloves garlic, crushed
Mushrooms:
- 500 grams (1 lb) mushrooms, thinly sliced
- 2 teaspoons fresh thyme
Chicken and Broth:
- 1 shredded rotisserie chicken
- 6 cups broth (chicken or vegetable)
- 1 cup cream
- 3 cups chopped spinach
Seasoning:
- Pinch of chili flakes (optional)
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil or butter and cook onion and celery until softened.
- Cook the Mushrooms: Add mushrooms and cook until golden brown.
- Add Aromatics: Stir in thyme and garlic until fragrant.
- Simmer with Stock and Cream: Pour in broth and cream, simmer for 5 minutes.
- Add Chicken and Spinach: Add chicken and spinach, simmer until heated through.
- Season and Serve: Season with salt, pepper, and lemon juice. Serve hot.
Notes
- Customizations: Try different greens and mushrooms for variety. Use dairy-free alternatives for a lighter version.
- Spice it Up: Add more chili flakes for heat.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food, American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
