There’s something magical about the combination of tender rotisserie chicken and earthy mushrooms simmering in a rich, creamy broth. Today, I’m excited to share my favorite recipe for Rotisserie Chicken Mushroom Soup – a dish that transforms simple ingredients into a bowl of pure comfort. This recipe has become my go-to solution for busy weeknights when I want something wholesome and satisfying without spending hours in the kitchen.
Why You’ll Love This Recipe
When I first developed this recipe, I was looking for ways to elevate the humble rotisserie chicken from the grocery store. What started as a simple experiment has become one of my most requested recipes. The combination of pre-cooked rotisserie chicken and fresh mushrooms creates a depth of flavor that tastes like it’s been simmering all day, even though it comes together in just about 45 minutes.
Essential Ingredients
Here’s what you’ll need to create this comforting soup:
| Ingredient | Amount | Notes |
|---|---|---|
| Rotisserie chicken | 1 whole | Meat removed and shredded (about 3-4 cups) |
| Mixed mushrooms | 1.5 pounds | Combination of cremini, shiitake, and button |
| Yellow onion | 1 large | Finely diced |
| Carrots | 3 medium | Diced |
| Celery | 3 stalks | Diced |
| Garlic | 6 cloves | Minced |
| Fresh thyme | 2 tablespoons | Plus extra for garnish |
| Fresh rosemary | 1 tablespoon | Finely chopped |
| All-purpose flour | 1/3 cup | For thickening |
| Chicken broth | 8 cups | Low-sodium preferred |
| Heavy cream | 1 cup | Room temperature |
| Butter | 4 tablespoons | Unsalted |
| Olive oil | 2 tablespoons | Extra virgin |
| Salt and pepper | To taste |
Special Equipment Needed
| Equipment | Purpose |
|---|---|
| Large Dutch oven or soup pot | Main cooking vessel |
| Sharp chef’s knife | For vegetable prep |
| Wooden spoon | For stirring |
| Measuring cups and spoons | For accurate portions |
| Large cutting board | For prep work |
Step-by-Step Instructions
Preparation Phase (15 minutes)
- Remove all meat from the rotisserie chicken and shred it into bite-sized pieces
- Clean and slice mushrooms (¼ inch thick)
- Dice onions, carrots, and celery into uniform pieces
- Mince garlic and prepare herbs
Cooking Process (30 minutes)
- Heat butter and olive oil in your Dutch oven over medium heat
- Add mushrooms in batches (don’t overcrowd!) and cook until golden (about 5 minutes per batch)
- Remove mushrooms and set aside
- In the same pot, add:
- Diced onions
- Carrots
- Celery
Cook until vegetables are softened (5-7 minutes)
- Add garlic, thyme, and rosemary
Cook until fragrant (1 minute) - Sprinkle flour over vegetables
Stir constantly for 2 minutes - Gradually add chicken broth while stirring
Bring to a gentle simmer - Add:
- Cooked mushrooms
- Shredded chicken
- Heavy cream
Simmer for 15-20 minutes
Pro Tips for Perfect Results
I’ve made this soup countless times, and here are my tried-and-true tips for success:
- Temperature Control: Keep the heat at medium-low when adding cream to prevent curdling
- Mushroom Selection: Use a mix of mushroom varieties for the most complex flavor
- Timing Matters: Add the herbs just before the liquid to preserve their flavors
- Storage Solution: This soup actually tastes better the next day as the flavors develop
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 680mg |
| Serving Size | 1.5 cups |
Storage and Reheating Guidelines
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container |
| Freezer | 2-3 months | Leave out cream, add when reheating |
| Reheating | Stovetop preferred | Low heat, stirring occasionally |
Serving Suggestions
This soup stands beautifully on its own, but I love to serve it with:
- Crusty sourdough bread for dipping
- Fresh green salad with light vinaigrette
- Garlic butter crostini
- Sprinkle of fresh herbs and cracked black pepper
Frequently Asked Questions
Q: Can I use regular cooked chicken instead of rotisserie chicken?
A: Yes, absolutely! You’ll need about 3-4 cups of cooked, shredded chicken. However, rotisserie chicken adds an extra layer of flavor that makes this soup special.
Q: How can I make this soup dairy-free?
A: Replace the heavy cream with full-fat coconut milk and use olive oil instead of butter. The soup will have a slightly different flavor but will still be delicious.
Q: Can I use dried herbs instead of fresh?
A: Yes, but reduce the amount by two-thirds, as dried herbs are more concentrated. Fresh herbs provide the best flavor, but dried work in a pinch.
Q: My soup is too thick/thin. How can I adjust it?
A: For thicker soup, make a slurry with 1 tablespoon cornstarch and cold water. For thinner soup, add more chicken broth until desired consistency is reached.
Q: Is this soup gluten-free?
A: Not as written, but you can make it gluten-free by replacing the all-purpose flour with cornstarch or a gluten-free flour blend.
Troubleshooting Common Issues
| Problem | Solution |
|---|---|
| Cream curdling | Lower heat, temper cream with hot broth before adding |
| Mushrooms not browning | Cook in smaller batches, ensure pan is hot enough |
| Soup too salty | Add a peeled, quartered potato while simmering |
| Flour lumps | Whisk flour with cold broth before adding to pot |
Variations to Try
- Spicy: Add red pepper flakes or cayenne for heat
- Extra Veggie: Include peas, corn, or green beans
- Wild Mushroom: Use exotic mushroom varieties for unique flavors
- Light Version: Substitute half-and-half for heavy cream
I hope you enjoy making this comforting soup as much as I do. Remember, cooking is about experimenting and making recipes your own, so feel free to adjust the seasonings and ingredients to match your taste preferences. Let me know in the comments if you try any variations – I love hearing how others make this recipe their own!
