Rotisserie Chicken Mushroom Soup

Rotisserie Chicken Mushroom Soup is the ultimate cozy comfort meal that feels both homemade and elevated. Because rotisserie chicken is already tender and flavorful, this recipe comes together quickly. Meanwhile, fresh mushrooms and herbs add depth and balance. As a result, every spoonful is creamy, savory, and satisfying.

Although creamy chicken soups have long been kitchen staples, rotisserie chicken changed home cooking in the 1990s. Grocery stores made slow-roasted chicken convenient. Therefore, weeknight meals became easier without sacrificing taste.

This rotisserie chicken mushroom soup layers sautéed mushrooms, garlic, thyme, and Parmesan into a silky broth. Moreover, it’s rich without feeling heavy. Serve it with crusty bread or a simple salad. Either way, it’s perfect for family dinners or casual entertaining.

Recipe Yield: 6 servings

INGREDIENTS

2 cups shredded rotisserie chicken
8 oz cremini mushrooms, sliced
4 oz white mushrooms, sliced
1/4 cup freshly grated Parmesan cheese
4 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup whole milk
1 small yellow onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
3 tbsp all-purpose flour
1 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Sauté the aromatics:
Heat olive oil and butter in a large pot over medium heat. Then add onion and cook until softened, about 4–5 minutes. Next, stir in garlic and cook for 30 seconds until fragrant.

2. Cook the mushrooms:
Add sliced mushrooms, thyme, oregano, salt, and pepper. Stir well. Cook 6–8 minutes until mushrooms release moisture and begin to brown. This step builds deep flavor.

3. Create the roux:
Sprinkle flour evenly over the mushroom mixture. Stir continuously for 1–2 minutes to remove the raw flour taste.

4. Add broth gradually:
Slowly pour in chicken broth while whisking to prevent lumps. Bring to a gentle simmer. Cook 8–10 minutes until slightly thickened.

5. Add chicken and dairy:
Stir in shredded rotisserie chicken. Then add heavy cream, milk, and Parmesan. Simmer gently for 5–7 minutes until creamy and heated through.

6. Finish and garnish:
Taste and adjust seasoning. Finally, sprinkle with fresh parsley and serve warm.

Helpful Tips to Perfect This Recipe

• Brown Mushrooms Properly: Allow mushrooms to cook without stirring too frequently. As a result, they caramelize beautifully and enhance the soup’s savory depth.
• Use Quality Rotisserie Chicken: Since the chicken provides major flavor, choose a well-seasoned rotisserie bird. However, avoid overly salty versions to keep the soup balanced.
• Simmer Gently After Adding Cream: Once dairy is added, keep heat low. Therefore, the soup stays silky and prevents curdling while maintaining a luxurious texture.