Welcome to your new favorite weeknight meal! This incredibly easy and satisfying Rotisserie Chicken and Mushroom Soup is designed for busy home cooks and beginners alike. It leverages the convenience of a pre-cooked rotisserie chicken, making dinner prep a breeze. Get ready for a comforting, rich, and flavorful soup that comes together quickly, perfect for any busy evening.
Why You’ll Love This Rotisserie Chicken and Mushroom Soup
You’ll quickly fall in love with this recipe for many excellent reasons. It simplifies dinner without sacrificing flavor.
- Quick to Prepare: Get this delicious soup on the table in under 30 minutes, ideal for busy weeknights.
- Simple Ingredients: Uses readily available items for maximum taste with minimal fuss.
- Perfect for Leftovers: A fantastic way to transform leftover rotisserie chicken into a fresh, new meal.
- Hearty & Comforting: This creamy chicken and mushroom soup offers warmth and satisfaction in every spoonful.
- Highly Versatile: Easily adapt the recipe to suit different dietary needs or preferences.
- Easily Scalable: Adjust ingredient quantities to serve a small family or prepare a larger batch for meal prep.
Ingredients
Gather these simple ingredients to create your comforting Rotisserie Chicken and Mushroom Soup:
- 1 onion, diced
- 2 celery sticks, finely chopped
- 4 garlic cloves, crushed
- 500g (1lb) mushrooms, thinly sliced
- 2 tsp fresh thyme, chopped
- 1 rotisserie chicken, shredded (about 3-4 cups cooked chicken)
- 6 cups chicken stock
- 1 cup heavy cream
- 3 cups fresh spinach, chopped
- Pinch of chili flakes (optional, for a hint of warmth)
- Salt and black pepper, to taste
- A splash of olive oil or a knob of butter for cooking
- Fresh lemon juice, to taste
Notes & Substitutions
You have many options to customize this recipe. Feel free to use white, yellow, or even shallots for your onion base. For mushrooms, cremini (baby bellas) work wonderfully, but shiitake or oyster mushrooms add extra depth. If using dried thyme, use 1 teaspoon as it’s more concentrated.
For a richer soup, stick with heavy cream or whipping cream; for a lighter version, half-and-half works well. Swap spinach for chopped kale or Swiss chard, adding them earlier to ensure they tenderize. Homemade chicken stock will boost flavor, but good quality store-bought stock is perfectly fine. Any leftover cooked chicken, like roasted chicken breast, can easily replace the rotisserie chicken.
Equipment
Making this soup requires only a few basic kitchen tools.
- A large pot or Dutch oven is essential for simmering all the ingredients.
- You’ll need a cutting board and a sharp knife for preparing your vegetables.
- Measuring cups and spoons ensure accurate ingredient portions for consistent results.
Instructions
Follow these simple steps to create your delicious Rotisserie Chicken and Mushroom Soup. This recipe is designed to be straightforward, even for beginner cooks.
- Sauté Aromatics: Heat a splash of olive oil or a knob of butter in your large pot or Dutch oven over medium heat. Add the diced onion and finely chopped celery. Cook them gently for about 5-7 minutes, stirring occasionally, until they soften and become translucent.
- Brown Mushrooms: Stir in the thinly sliced mushrooms. Increase the heat slightly to medium-high. Cook the mushrooms for 7-10 minutes, allowing them to release their moisture and then brown beautifully. This browning step is crucial for developing deep, savory flavor in your creamy chicken and mushroom soup. As America’s Test Kitchen explains, browning mushrooms creates rich-tasting flavor compounds.
- Add Garlic & Thyme: Reduce the heat back to medium. Stir in the fresh thyme and crushed garlic. Cook for just 1 minute more until the garlic becomes fragrant. Be careful not to burn the garlic.
- Simmer Liquids: Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 5 minutes, allowing the flavors to meld together.
- Incorporate Chicken & Spinach: Add the shredded rotisserie chicken and the chopped fresh spinach to the pot. Continue to simmer for another 5 minutes, or until the spinach wilts completely and the chicken is heated through.
- Season & Finish: Season the Rotisserie Chicken and Mushroom Soup generously with salt and black pepper to taste. If using, stir in a pinch of chili flakes for warmth. Finish with a squeeze of fresh lemon juice; it brightens all the flavors beautifully.
- Serve: Ladle the hot soup into bowls. Serve immediately with your favorite crusty bread. Enjoy your comforting homemade meal!
Pro Tips & Troubleshooting
Achieve the best results with these handy tips.
- Brown Mushrooms Thoroughly: Don’t overcrowd the pot when cooking mushrooms. If necessary, cook them in batches to ensure they brown instead of steam, which maximizes their flavor.
- Thickening the Soup: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup at step 5 and cook for a few more minutes until it thickens to your liking.
- Seasoning to Taste: Always taste your soup before adding a lot of salt. If using store-bought stock, it might already be quite salty. Adjust seasonings gradually.
- Prevent Overcooked Spinach: Add spinach at the very end of cooking. It wilts quickly, and adding it too early can result in mushy, discolored greens.
- Fresh Herbs are Best: While dried thyme works, fresh thyme offers a more vibrant, aromatic quality to the soup.
Serving, Storage & Variations
Expand your enjoyment of this delicious soup with these ideas.
Serving Suggestions
Serve your hearty soup with a side of warm, crusty bread, focaccia, or soft dinner rolls for dipping. For a more substantial meal, spoon the soup over cooked rice, quinoa, or your favorite pasta noodles. Garnish with a sprinkle of fresh parsley or grated Parmesan cheese for extra flavor.
Storage Instructions
Allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to 3-4 days. For freezing, note that cream-based soups can sometimes separate slightly upon thawing. Freeze in individual portions for up to 2-3 months. Thaw overnight in the refrigerator, then gently reheat on the stovetop, stirring frequently, adding a splash of milk or stock if needed to restore consistency. The USDA provides comprehensive food safety guidelines for storing leftovers to ensure meals remain safe to eat.
Variations
Explore these simple ways to customize your soup. For a dairy-free version, swap heavy cream for full-fat coconut milk or unsweetened almond milk. Boost the vegetable content with diced carrots, peas, corn, or potatoes (add potatoes with the stock and cook until tender). Make it low-sodium by using low-sodium stock and reducing added salt. Add a spicy kick with extra chili flakes or a dash of your favorite hot sauce. You can also cook small pasta shapes or rice directly in the soup during the last 10-15 minutes of simmering for a complete meal in one pot.
Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients listed and may vary depending on specific brands and preparation methods. It is intended for informational purposes only.
| Nutrient | Amount |
|---|---|
| Calories | 358 kcal |
| Carbohydrates | 14 g |
| Protein | 51 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 165 mg |
| Sodium | 1515 mg |
| Potassium | 934 mg |
| Fiber | 2 g |
| Sugar | 6 g |
| Vitamin A | 2665 IU |
| Vitamin C | 13 mg |
| Calcium | 82 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Absolutely! This Rotisserie Chicken and Mushroom Soup is excellent for making in advance. Prepare it a day or two ahead, then simply reheat gently on the stovetop when you’re ready to serve.
Does this soup freeze well?
Yes, it does freeze. Keep in mind that cream-based soups can sometimes slightly change texture after freezing and thawing, but it will still be delicious.
How can I make the soup thicker?
Create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering soup until it reaches your desired thickness.
Can I use raw chicken instead of rotisserie chicken?
You certainly can! Dice raw chicken breast or thighs and sauté them in the pot before adding the vegetables, cooking until browned and mostly cooked through.
Is this recipe gluten-free/dairy-free?
This recipe is naturally gluten-free as written. For a dairy-free version, simply substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative.
What kind of stock works best?
Use a good quality chicken stock or broth for the best flavor. Both store-bought and homemade options work beautifully in this soup.
Conclusion
This Hearty Rotisserie Chicken and Mushroom Soup proves that a deeply satisfying meal doesn’t have to be complicated or time-consuming. It’s the perfect blend of rich flavors and quick prep, making it an ideal choice for any busy evening. We encourage you to try this comforting recipe and discover how easy and delicious homemade soup can be. Share your creations or leave a comment below!
Hearty Rotisserie Chicken and Mushroom Soup (Quick & Comforting)
Ingredients
Equipment
Method
- Heat a splash of olive oil or a knob of butter in a large pot on the stovetop.
- Add the diced onion and finely chopped celery to the pot and cook until they are soft and translucent.
- Stir in the thinly sliced mushrooms and continue to cook until they turn golden brown.
- Add the fresh thyme and crushed garlic to the pot, cooking briefly until they become fragrant.
- Pour in the stock and cream, then bring the mixture to a gentle simmer.
- Simmer the soup for 5 minutes, then add the shredded chicken and chopped spinach, continuing to simmer for another 5 minutes.
- Season the soup generously with salt and pepper, and add lemon juice to taste if desired.
- Serve the hearty rotisserie chicken and mushroom soup hot with your choice of bread.
