This rotisserie chicken and mushroom chicken soup is my fall favorite! It’s rich, silky, and packed with tender shredded rotisserie chicken and earthy mushrooms in a warm, savory broth. The texture balances soft mushrooms, melt-in-your-mouth chicken, and a lightly creamy finish that feels like a hug on a cool evening. It’s easy because most of the heavy lifting is done with store-bought rotisserie chicken and simple sautéing. Serve it with crusty bread or a green salad for a quick weeknight dinner, or ladle it into bowls with a sprinkle of fresh parsley and a squeeze of lemon for brightness. If you like cozy chicken dishes, you might also enjoy my take on chicken Caesar sandwiches which pair well with this soup.
Why You’ll Love This This rotisserie chicken and mushroom chicken soup is my fall favorite!
- Uses rotisserie chicken so dinner comes together fast with deep chicken flavor.
- Savory, earthy mushrooms add texture and umami without heavy work.
- Lightly creamy finish makes the soup feel rich without being too thick.
- Flexible: easily made dairy-free or gluten-free with simple swaps.
- Great for weeknights, but elegant enough for guests or a cozy weekend meal.
- One-pot cooking keeps cleanup minimal and flavor concentrated.
- Freezer-friendly and reheats well for leftovers or meal prep.
- Balanced comfort: savory broth, tender chicken, and a fresh herb finish.
What Is This This rotisserie chicken and mushroom chicken soup is my fall favorite!?
This recipe is a comforting chicken and mushroom soup built on the convenience of pre-cooked rotisserie chicken. It blends sautéed onions, garlic, carrots, celery, and sliced mushrooms with flavorful chicken stock, herbs, and a touch of cream or milk for silkiness. The taste is warm and savory with earthy mushroom notes, bright herb accents, and a gentle richness from the final creamy touch. Cooking is mostly stovetop sautéing and simmering, so it’s straightforward and forgiving. The vibe is classic comfort food—perfect for chilly fall nights, casual weeknight dinners, or a simple weekend lunch served with bread or a crisp salad.
Ingredients for This rotisserie chicken and mushroom chicken soup is my fall favorite!
Main Ingredients
- 3 tbsp butter (or olive oil for dairy-free)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced (cremini or button)
- 3 garlic cloves, minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 6 cups chicken stock (low-sodium preferred)
- 2 cups shredded rotisserie chicken (meat only)
- 1/2 cup heavy cream (or 1/2 cup whole milk or dairy-free milk)
- 2 tbsp all-purpose flour (optional — for slight thickening)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- Optional: 1 bay leaf
- Optional: squeeze of lemon juice to finish
To Serve
- Crusty bread, crackers, or a simple green salad
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: Use olive oil or vegan butter for dairy-free versions. Olive oil gives a slightly lighter flavor.
- Mushrooms: Cremini give more depth than white button mushrooms. Use shiitake for a bolder umami note.
- Cream: Use whole milk or cashew cream for a lighter or dairy-free option. Coconut milk will add a coconut flavor—use only if you like that.
- Flour: If you need gluten-free, use an equal amount of cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water) added at the end to thicken.
- Stock: Low-sodium chicken stock lets you control salt. Vegetable stock works for a lighter vegan-style base (if you replace chicken with a plant protein).
- Rotisserie chicken: Any pre-cooked shredded chicken works — cooked breasts, thighs, or a mix. Dark meat is juicier; white meat is leaner.
- Herbs: Swap thyme for rosemary or tarragon for a different aromatic profile.
Step-by-Step Instructions
Step 1 – Prep and cook the aromatics
Heat 2 tablespoons butter or oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes.
Visual cue: Vegetables should look glossy and slightly caramelized at the edges.
Step 2 – Add mushrooms and garlic
Push the veggies to the side, add remaining 1 tablespoon butter or oil, then add the sliced mushrooms. Cook until they release their liquid and begin to brown, about 6 minutes. Stir in the minced garlic and dried thyme and cook 30–60 seconds until fragrant.
Step 3 – Build the soup base
Sprinkle the flour over the vegetables (optional) and stir for 1 minute to cook the raw flour taste. Slowly pour in the chicken stock while stirring to prevent lumps. Add the bay leaf if using. Bring to a gentle simmer and let cook for 8–10 minutes to meld flavors and slightly thicken.
Step 4 – Add chicken and finish
Stir in the shredded rotisserie chicken. Reduce heat to low and simmer 5 minutes just to warm the chicken through. Stir in the cream or milk and warm gently—do not boil once dairy is added to avoid curdling.
Pro cue: If the soup seems too thin, simmer a few extra minutes uncovered to concentrate; if too thick, loosen with more stock.
Step 5 – Season and serve
Taste and season with salt and black pepper. Turn off heat and stir in chopped parsley and a squeeze of lemon if using. Remove the bay leaf. Ladle into bowls and serve with crusty bread or a salad.
Pro Tips for Success
- Use good-quality rotisserie chicken for flavor; dark meat adds richness and moisture.
- Pat mushrooms dry and don’t overcrowd the pan—this ensures they brown instead of steam.
- If using flour, cook it briefly with the veg before adding stock to avoid a raw taste.
- Keep heat moderate when you add dairy—too-high heat can split cream or milk.
- Taste and adjust salt at the end; stock and rotisserie chicken can vary in saltiness.
- For extra depth, add a splash of dry white wine before the stock and reduce for a minute (optional).
- Shred chicken into bite-size pieces for even bites and easy spooning.
- Make sure to skim any foam that rises while simmering for a clear broth.
Flavor Variations
- Optional: Mushroom-forward — increase mushrooms to 12 ounces and add a teaspoon of soy sauce or tamari for more umami.
- Optional: Lemon-herb — finish with 1 tbsp lemon juice and 1 tsp lemon zest plus extra parsley for brightness.
- Optional: Creamy herb — stir in 2 oz cream cheese at the end for a silkier, tangy finish.
- Optional: Grain boost — add 1/2 cup cooked wild rice or barley for a heartier bowl (add with the chicken).
- Optional: Spicy kick — finish with a pinch of crushed red pepper or a drizzle of chili oil.
- Optional: Dairy-free — swap cream for cashew cream or full-fat coconut milk and use olive oil instead of butter.
Serving Suggestions
- Ladle over toasted sourdough and top with fresh parsley.
- Serve with a crisp green salad tossed in lemon vinaigrette for contrast.
- Add a side of roasted Brussels sprouts or steamed green beans for a full meal.
- Offer grated Parmesan, extra parsley, and lemon wedges at the table so guests can customize.
- For a cozy brunch, pair with a simple egg and arugula plate.
- Serve in shallow bowls for a more elegant presentation at small gatherings.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the soup base up to 24 hours in advance (stop before adding cream and chicken). Store covered in the refrigerator.
- Add shredded rotisserie chicken and cream when reheating to keep chicken tender and dairy fresh.
- Refrigerator storage: Keep in an airtight container for up to 3–4 days.
- Reheating: Warm gently on the stove over low-medium heat until steaming. Add a splash of stock if the soup thickened in the fridge. Avoid high heat to prevent dairy from separating.
- Texture note: Mushrooms will soften further after refrigeration; reheat gently to preserve texture.
Storage and Freezing Instructions
- Freezing: You can freeze this soup, but keep these notes in mind:
- For best results, freeze without the cream added. Cool completely, then freeze in airtight containers for up to 3 months.
- Freeze in portions for easy thawing and reheating.
- To reheat frozen soup: Thaw overnight in the refrigerator, rewarm on the stove, then stir in cream and shredded chicken at the end.
- If you freeze with dairy, expect slight texture changes (possible graininess). Reheat slowly and whisk briskly; a splash of milk or stock can smooth texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 350 kcal | 28 g | 12 g | 18 g | 2 g | 700 mg
Estimates vary by brands and portions.
FAQ About This rotisserie chicken and mushroom chicken soup is my fall favorite!
Q: My soup is too thin — how do I thicken it?
A: Simmer uncovered to reduce and concentrate, or whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into hot soup and simmer 1–2 minutes.
Q: It tastes bland — what should I add?
A: Add salt a little at a time, a squeeze of lemon for brightness, and fresh herbs. A splash of soy sauce can add umami if appropriate.
Q: Can I use raw chicken instead of rotisserie?
A: Yes. Dice boneless chicken and cook in the pot until no longer pink before adding stock; you’ll need extra simmer time and ensure it reaches 165°F.
Q: How do I prevent the cream from curdling?
A: Keep the heat low after adding dairy and warm gently. You can temper by stirring a small amount of hot soup into the cream, then adding back to the pot.
Q: Can I make this gluten-free?
A: Yes. Skip the flour and thicken with cornstarch slurry if needed, or use a gluten-free flour blend.
Q: How long will leftovers last?
A: Refrigerate up to 3–4 days. Freeze up to 3 months (see freezing notes about dairy).
TastyInspo Notes
- Finish with a bright herb and lemon zest to lift the earthy mushrooms.
- Toast garlic-rubbed bread and float on top for rustic presentation.
- A light shave of Parmesan offers salty, savory contrast.
- Scatter microgreens or thinly sliced scallions for fresh color and bite.
- Warm bowls in the oven briefly before serving for a cozy touch.
- For a restaurant-style finish, drizzle a little herb oil (parsley + olive oil) over each bowl.
Troubleshooting
Problem: Mushrooms are soggy and gray.
Fix: Cook over higher heat and avoid overcrowding. Brown in batches if necessary.Problem: Soup tastes watery.
Fix: Simmer longer to reduce, or stir in a tablespoon of concentrated chicken base or a splash of soy sauce for depth.Problem: Cream split after reheating.
Fix: Reheat gently on low and add dairy at the end. Whisk vigorously or use an immersion blender to smooth.Problem: Too salty.
Fix: Add unsalted stock, diced potatoes to absorb salt (remove before serving), or a splash of cream/milk to mellow saltiness.Problem: Chicken dries out when reheating.
Fix: Add chicken during the last few minutes of reheating, just until warmed through.Problem: Soup too thick after refrigeration.
Fix: Thin with a little hot stock or water and reheat slowly.
Final Thoughts
This rotisserie chicken and mushroom chicken soup is a simple, reliable recipe that delivers cozy comfort with minimal effort. It’s forgiving, fast with rotisserie chicken, and easy to adapt to your pantry and dietary needs. Make a batch for dinner and enjoy satisfying bowls all week long.
Conclusion
If you want a creamier inspiration for mushroom and chicken flavor, check out a similar cozy take at Coziest Creamy Chicken and Mushroom Soup – Little Broken for ideas on finishing touches and variations. 
Rotisserie Chicken and Mushroom Soup
Ingredients
Main Ingredients
- 3 tbsp butter (or olive oil for dairy-free)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 8 ounces mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 6 cups chicken stock (low-sodium preferred)
- 2 cups shredded rotisserie chicken (meat only)
- 1/2 cup heavy cream (or whole milk or dairy-free milk)
- 2 tbsp all-purpose flour (optional — for slight thickening)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- 1 bay leaf (optional)
- squeeze of lemon juice to finish (optional)
To Serve
- Crusty bread, crackers, or a simple green salad
Instructions
Preparation
- Heat 2 tablespoons butter or oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes.
- Push the veggies to the side, add remaining 1 tablespoon butter or oil, then add the sliced mushrooms. Cook until they release their liquid and begin to brown, about 6 minutes. Stir in the minced garlic and dried thyme and cook 30–60 seconds until fragrant.
- Sprinkle the flour over the vegetables (optional) and stir for 1 minute to cook the raw flour taste. Slowly pour in the chicken stock while stirring to prevent lumps. Add the bay leaf if using. Bring to a gentle simmer and let cook for 8–10 minutes to meld flavors and slightly thicken.
- Stir in the shredded rotisserie chicken. Reduce heat to low and simmer 5 minutes just to warm the chicken through. Stir in the cream or milk and warm gently—do not boil once dairy is added to avoid curdling.
- Taste and season with salt and black pepper. Turn off heat and stir in chopped parsley and a squeeze of lemon if using. Remove the bay leaf. Ladle into bowls and serve with crusty bread or a salad.
