Rotisserie Chicken Mushroom Soup

This rotisserie chicken mushroom soup has become my go-to comfort meal for those evenings when I’m tired, hungry, and not in the mood to chop and fuss. It’s creamy, hearty, and packed with earthy mushroom flavor—and thanks to store-bought rotisserie chicken, it comes together in 20 minutes flat.

Rotisserie Chicken Mushroom Soup

Whether I’m winding down after a long day or just need something warm and filling without too much effort, this soup always hits the spot.

Why This Soup Stays in My Weeknight Rotation

This one’s got everything I love in a weeknight dinner: minimal prep, a cozy creamy base, and enough flavor to make it feel like a proper meal. I started making this on a whim one night when we had leftover rotisserie chicken in the fridge, and it’s been in regular rotation ever since.

The mushrooms add this deep, earthy flavor, while the chicken makes it satisfying enough to call dinner. A splash of cream brings it all together, and the spinach just gives it that fresh, nourishing touch.

Honestly, it’s the kind of soup you keep meaning to make a double batch of—but somehow, it disappears fast every time.

Ingredients You’ll Need (Plus Real-Life Substitutes)

Here’s what goes into my favorite shortcut soup—and a few things you can swap if you’re working with what’s in the fridge.

  • Onion – I use white onion most of the time, but red onion or even shallots work great. If you’ve got a half onion leftover from last night’s dinner, toss it in.
  • Celery – This adds nice flavor to the base. You can skip it in a pinch, but I love the depth it gives.
  • Garlic – Fresh garlic is best here. I usually smash a couple of cloves and throw them in whole if I’m in a rush—they soften into the soup.
  • Mushrooms – Chestnut (or baby bella) mushrooms are my go-to. Shiitake adds a little extra richness, and white button mushrooms work just fine too.
  • Thyme – Fresh thyme is lovely if you have it, but I’ve often used dried. Just use half the amount. A sprig of rosemary or a bit of oregano can also sneak in depending on what’s sitting in the crisper.
  • Chicken Stock/Broth – Go for low sodium if you want to control the salt. Homemade broth is gold, but boxed stock totally works.
  • Heavy Cream – Whipping cream or even half-and-half works. I’ve used oat cream too when cooking for dairy-free friends—it still turns out creamy.
  • Rotisserie Chicken – This is where the magic happens. Shred up any leftover cooked chicken you have—breast or thigh meat both work. I’ve even used poached chicken in a pinch.
  • Spinach – I usually toss in a big handful of fresh spinach, but frozen works beautifully too—no need to thaw it. If you’ve got kale or Swiss chard, chop it up and throw it in.
  • Salt & Black Pepper – Season at the end. The broth and chicken bring their own saltiness, so always taste first.
  • Lemon Juice – Just a little splash at the end lifts the flavors. I often squeeze in whatever I have left from that half lemon sitting on the cutting board.
Rotisserie Chicken Mushroom Soup

Let’s Make It: Easy Soup in Just 20 Minutes

  1. Build the Base
    Heat a little olive oil or a knob of butter in a big pot or Dutch oven. Toss in the onion and celery and sauté until they’re soft and translucent—around 5 minutes. If your kitchen starts smelling cozy, you’re doing it right.
  2. Add the Mushrooms and Garlic
    Stir in the mushrooms and let them cook until they get golden brown. This is where the flavor builds—don’t rush this step. Add the garlic and thyme, and let it all cook for another minute or two.
  3. Simmer the Broth
    Pour in the chicken stock and cream, bring it to a gentle simmer, and let it bubble for about 5 minutes. This is when it starts to smell like a meal.
  4. Toss in the Chicken and Spinach
    Add your shredded rotisserie chicken and spinach, and let it all simmer for another 5 minutes or so. The spinach wilts, and the chicken warms through.
  5. Season and Brighten
    Season with salt and pepper to taste, then add a good squeeze of lemon juice. Don’t skip the lemon—it pulls all the flavors together.

Make-Ahead Tips (Soup That Actually Gets Better Later)

This soup is one of those dishes that tastes even better the next day. I often make a pot on Monday and reheat it for lunches throughout the week.

  • Fridge: Store leftovers in a sealed container for up to 3 days. Reheat gently on the stovetop or microwave.
  • Freezer: You can freeze it for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge before reheating.

If you’re freezing it with cream, just give it a good stir when reheating. The texture might look a little separated at first, but it smooths out once warmed through.

Serving Suggestions That Make It Feel Like a Full Meal

This soup is great on its own, but here’s how I love serving it:

  • With crusty bread – A warm baguette or thick sourdough toast is perfect for dunking.
  • Over rice or quinoa – Turn it into more of a stew by spooning it over leftover rice.
  • Topped with grated Parmesan – Just a sprinkle adds a salty, cheesy finish.
  • With a big side salad – If I’m feeding a crowd, I’ll serve this with a leafy green salad to round it out.
Rotisserie Chicken Mushroom Soup

Quick FAQ (Because These Are the Questions I Always Get)

Can I make it dairy free?
Yes—swap the cream for a non-dairy alternative like coconut milk or oat cream. Just make sure it’s unsweetened.

Can I skip the spinach?
Absolutely. You can skip it entirely or use other greens. Kale takes a few more minutes to soften, but it works beautifully.

Can I make this vegetarian?
Use veggie broth and skip the chicken. Add more mushrooms or some cooked white beans for protein.

Yield: 6

Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup

When I need something cozy, hearty, and on the table fast, this chicken mushroom soup always delivers. It's rich and comforting without being heavy, and the rotisserie chicken shortcut makes it perfect for busy weeknights. The earthy mushrooms, creamy broth, and tender spinach come together in just 25 minutes—and I promise, it tastes like it simmered all day.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 garlic cloves, minced
  • 1 large onion, finely diced
  • 2 celery stalks, chopped
  • 500g (1 lb) mushrooms, thinly sliced
  • 6 cups chicken stock (homemade or store-bought)
  • 1 rotisserie chicken, shredded
  • 1 cup heavy cream
  • 3 cups fresh spinach, chopped
  • 2 teaspoons fresh thyme leaves
  • Pinch of red chili flakes (optional)
  • Olive oil or butter, for cooking
  • Salt and black pepper, to taste
  • A squeeze of lemon juice, for brightness (optional)

Instructions

  1. Start by warming a drizzle of olive oil or a bit of butter in a large soup pot over medium heat. Sauté the onions and celery until they're soft and fragrant—this sets the foundation.
  2. Toss in the sliced mushrooms and let them cook down until they’ve released their moisture and turned a beautiful golden brown. This step builds that deep mushroom flavor.
  3. Stir in the garlic and thyme, cooking just until everything smells amazing. Now pour in the chicken stock and cream. Let it all come to a gentle simmer.
  4. After five minutes, add the shredded rotisserie chicken and chopped spinach. Simmer for another five minutes, just until everything is warmed through and the spinach is wilted.
  5. Season with salt and pepper, and if you like, add a little squeeze of lemon juice to brighten it up. Serve hot with a slice of crusty bread.

Notes

  • This soup has a silky, brothy base rather than a thick consistency. If you prefer it heartier, stir in a slurry made with 1 tablespoon of cornstarch and a splash of milk, then simmer for an extra 10–15 minutes until slightly thickened.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 308Total Fat 23gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 10gCholesterol 74mgSodium 545mgCarbohydrates 14gFiber 1gSugar 6gProtein 12g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thoughts

This rotisserie chicken mushroom soup is the kind of recipe that quietly becomes a household staple. It’s cozy, satisfying, and flexible enough to work with what you’ve got in the fridge. I’ve made it on lazy Sunday afternoons and also after long workdays when I didn’t want to lift a finger—but still wanted something warm and homemade.

Once you try it, I have a feeling it’ll find a place in your regular dinner lineup too.

Try Other Rotisserie Chicken Recipes:

This post may contain affiliate links. Click here to read the disclosure policy.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe