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Rotisserie Chicken Mushroom Soup – Quick & Homemade

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This Rotisserie Chicken Mushroom Soup is a rich, savory blend of shredded rotisserie chicken, mushrooms, and aromatic vegetables simmered in flavorful broth. Comforting and ready in under an hour.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 medium onion, diced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 teaspoon dried or fresh thyme

  • 8 oz cremini mushrooms, sliced

  • 4 oz white mushrooms, sliced

  • 6–8 cups chicken broth (low sodium)

  • 2 cups shredded rotisserie chicken

  • ½ cup heavy cream (optional)

  • Salt and pepper, to taste

  • Fresh parsley or chives, chopped (for garnish)

Instructions

  • Heat olive oil and butter in a large pot over medium heat.

  • Sauté onion, carrot, and celery for 5–7 minutes until softened.

  • Add garlic and thyme, cook 30 seconds.

  • Add mushrooms and cook for 8–10 minutes until browned.

  • (Optional) Deglaze with a splash of white wine.

  • Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.

  • Stir in shredded chicken and cook 10 more minutes.

  • Add cream if using, heat through.

  • Season with salt, pepper, and garnish with fresh herbs. Serve warm.

Notes

  • Substitute mushrooms with shiitake or oyster for deeper flavor.

  • Use dairy-free milk to make it non-dairy.

  • Freezes well (without cream) for up to 3 months.

  • Great with crusty bread or salad.

Find it online: https://dryrecipes.com/rotisserie-chicken-mushroom-soup-quick-homemade/