There is something magical about the smell of mushrooms sautéing on a crisp autumn evening. It is 6pm and you need a win for dinner. This rotisserie chicken mushroom soup is the answer to your busy night.
You get all the flavor of a slow-cooked meal in just 40 minutes. It is warm, creamy, and feels like a big hug in a bowl. Your family will think you spent hours in the kitchen.
Why You’ll Love This Recipe
This recipe is a total game-changer for busy fall weeknights. Using a rotisserie chicken saves you so much time and effort. You get tender, pre-cooked meat that soaks up the savory mushroom broth perfectly.
It is budget-friendly because it uses simple pantry staples. The mushrooms add a rich, earthy depth that feels fancy but costs very little. You only need one pot to make it, so cleanup is a breeze.
Simple Cooking Steps
Making this soup is very straightforward and rewarding. You start by browning the mushrooms to unlock their best flavor. Then, you build a simple base with fresh vegetables and broth. Even if you are a beginner, you can master this soup on your first try.
The flour helps thicken everything into a velvety texture. Adding the cream at the end makes it feel truly indulgent. It is a foolproof way to get a restaurant-quality meal at home.
What You Need
Most of these items are likely already in your kitchen. Fresh produce and a store-bought chicken make this fresh yet convenient.
- 1 whole rotisserie chicken, meat shredded and skin/bones discarded (approx. 4 cups)
- 16 ounces cremini mushrooms, cleaned and sliced 1/4 inch thick
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium celery stalks, finely chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken bone broth
- 1 cup heavy cream (minimum 36% milkfat)
- 2 teaspoons fresh thyme leaves, minced
- 3 cups fresh baby spinach, roughly chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- Fine sea salt and freshly cracked black pepper to taste
- 2 tablespoons fresh Italian parsley, chopped for garnish
Step-by-Step Directions
- Melt 4 tablespoons of butter in a large heavy-bottomed Dutch oven over medium-high heat.
- Add the sliced mushrooms in a single layer if possible; sauté undisturbed for 5 minutes, then stir and continue cooking for 5 more minutes until deep golden brown and moisture has fully evaporated.
- Introduce the diced onion and celery to the pot. Sauté for 6 minutes until the vegetables are softened and translucent.
- Add the minced garlic, fresh thyme, and red pepper flakes. Cook for 60 seconds until fragrant, taking care not to burn the garlic.
- Sprinkle the all-purpose flour over the vegetables. Stir constantly for 2 minutes to toast the flour and create a blond roux, ensuring no dry spots remain.
- Gradually pour in 1 cup of chicken broth while whisking vigorously to deglaze the bottom of the pot and prevent lumps. Slowly incorporate the remaining 5 cups of broth.
- Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Allow the base to thicken for 5-7 minutes.
- Stir in the shredded rotisserie chicken and the heavy cream. Simmer for an additional 5 minutes to ensure the chicken is heated through and the flavors have melded.
- Fold in the chopped spinach and stir until just wilted (about 60 seconds).
- Remove from heat. Stir in the fresh lemon juice to brighten the fats, and season with sea salt and black pepper to taste.
- Ladle into warmed bowls and garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve this soup hot with a side of crusty sourdough bread for dipping. The bread is perfect for catching every last drop of the creamy broth. You can also pair it with a light side salad.
For a cozy night in, light a candle and enjoy a big bowl. It is also a great choice for a casual fall gathering with friends. Everyone will ask you for the recipe before they leave.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This soup actually tastes even better the next day as flavors meld.
To reheat, place it in a small pot over low heat. Stir occasionally to keep the cream from separating. If it gets too thick, just add a splash of broth to thin it out.
Tips for Best Results
- Don’t crowd the mushrooms so they can get properly golden brown.
- Use chicken bone broth for a deeper, richer flavor in every spoonful.
- Whisk the first cup of broth slowly to avoid any flour lumps.
- Add the lemon juice at the very end to brighten the whole dish.
- For a holiday twist, use leftover turkey instead of rotisserie chicken.
- Wait to add the spinach until you are ready to serve so it stays green.
- Season with salt at the end because rotisserie chickens vary in saltiness.
Ways to Switch It Up
- Swap the baby spinach for kale for a heartier, earthy texture.
- Use gluten-free all-purpose flour to make this friendly for everyone at the table.
- Add a splash of dry white wine after the garlic for extra depth.
- In the summer, swap the mushrooms for fresh zucchini and corn.
- Use coconut milk instead of heavy cream for a dairy-free version.
Common Questions
Can I make this soup ahead of time?
Yes, you can definitely make the base a day early. Just wait to add the spinach until you are ready to eat. This keeps the greens bright and fresh for your meal.
Will my kids enjoy this soup?
Most kids love the mild, creamy flavor and the familiar chicken. If they are picky about greens, you can chop the spinach very small. It blends right into the delicious broth.
What if I don’t have cremini mushrooms?
White button mushrooms work perfectly fine as a substitute. They have a milder flavor but still provide a wonderful texture. Just make sure to brown them well.
I hope this rotisserie chicken mushroom soup brings warmth to your table tonight. It is the perfect way to slow down and enjoy a cozy fall evening. Happy cooking!
— Lidia
Ultimate Rotisserie Chicken Mushroom Soup
Ingredients
- 1 whole rotisserie chicken, meat shredded and skin/bones discarded (approx. 4 cups)
- 16 ounces cremini mushrooms, cleaned and sliced 1/4 inch thick
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium celery stalks, finely chopped
- 4 cloves garlic , minced
- 1/4 cup all -purpose flour
- 6 cups low -sodium chicken bone broth
- 1 cup heavy cream (minimum 36% milkfat)
- 2 teaspoons fresh thyme leaves, minced
- 3 cups fresh baby spinach, roughly chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- Fine sea salt and freshly cracked black pepper to taste
- 2 tablespoons fresh Italian parsley, chopped for garnish
Instructions
- Melt 4 tablespoons of butter in a large heavy-bottomed Dutch oven over medium-high heat.
- Add the sliced mushrooms in a single layer if possible; sauté undisturbed for 5 minutes, then stir and continue cooking for 5 more minutes until deep golden brown and moisture has fully evaporated.
- Introduce the diced onion and celery to the pot. Sauté for 6 minutes until the vegetables are softened and translucent.
- Add the minced garlic, fresh thyme, and red pepper flakes. Cook for 60 seconds until fragrant, taking care not to burn the garlic.
- Sprinkle the all-purpose flour over the vegetables. Stir constantly for 2 minutes to toast the flour and create a blond roux, ensuring no dry spots remain.
- Gradually pour in 1 cup of chicken broth while whisking vigorously to deglaze the bottom of the pot and prevent lumps. Slowly incorporate the remaining 5 cups of broth.
- Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Allow the base to thicken for 5-7 minutes.
- Stir in the shredded rotisserie chicken and the heavy cream. Simmer for an additional 5 minutes to ensure the chicken is heated through and the flavors have melded.
- Fold in the chopped spinach and stir until just wilted (about 60 seconds).
- Remove from heat. Stir in the fresh lemon juice to brighten the fats, and season with sea salt and black pepper to taste.
- Ladle into warmed bowls and garnish with fresh parsley before serving.
