This easy rotisserie chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute gluten free weeknight dinner.
Ingredients
- Onion. I used white onion but red onions or shallots can be substituted.
- Celery.Â
- Fresh garlic cloves.Â
- Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work.
- Fresh Thyme. Dried thyme can be substituted, use half the amount. Other fresh herbs like parsley, rosemary, oregano or sage will also be delicious.
- Chicken broth/stock.Â
- Heavy cream/whipping cream.
- Rotisserie chicken. Any cooked shredded chicken will work, leftover chicken breasts work very well.
- Spinach. I have used both fresh spinach and frozen spinach for this recipe and both work well. No need to thaw the frozen spinach.
- Salt and black pepper.Â
- Lemon juice.Â
How to make chicken mushroom soup
- Make the base:Â Heat a splash of oil or a knob of butter in a large pot or Dutch oven set over medium-high heat. Cook the onion and celery until soft and translucent. Stir in the mushrooms and cook until golden brown. Add the thyme and garlic and cook until fragrant.
- Cook the soup: Pour in the stock and cream then bring to a simmer. Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes until the chicken and vegetables are all tender.
- Season and serve: Season with salt and pepper and add lemon juice to taste. Serve the soup with bread of your choice.
Can I make this ahead?
Soup recipes are perfect to make ahead. The soup can be stored in the fridge for up to 3 days and up to 3 months in the freezer.
What to serve chicken mushroom soup
Crusty bread is always delicious with soup and is my go-to. This recipe is also delicious served over cooked rice for a soupy-stew kind of meal. Cooked white rice or brown rice will both work.
Easy soup recipes
Rotisserie chicken mushroom soup recipe
This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
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Servings: 6
Calories: 358kcal
Ingredients
- 1 onion diced
- 2 celery sticks finely chopped
- 4 garlic cloves crushed
- 500 g (1lb) mushrooms thinly sliced
- 2 tsp fresh thyme
- 1 rotisserie chicken shredded
- 6 cups stock
- 1 cup cream
- 3 cups spinach chopped
- pinch of chilli flakes
- salt and pepper to taste
Instructions
- Heat a splash of olive oil or a knob of butter in a large pot.
- Cook the onion and celery until soft and translucent.
- Add the mushrooms and cook until golden brown.
- Add the thyme and garlic and cook until fragrant.Â
- Pour in the stock and cream then bring to a simmer.
- Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.Â
- Season with salt and pepper and add lemon juice to taste.
- Serve the soup with bread of your choice.Â
Nutrition
Calories: 358kcal | Carbohydrates: 14g | Protein: 51g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1515mg | Potassium: 934mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2665IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg
Can I use kale instead of spinach?
Absolutely.
This looks lovely and delicious. Why is the amount of sodium so high? Over 1500 mg is a huge amount of sodium in a serving. Thanks you.
The stock and rotisserie chicken pulled from the nutritional calculator seems to be the culprits. Use a low sodium stock/broth to reduce the amount of sodium in the recipe.
I added potato gnocchi, delicious soup, Thank you for the recipe- it was a big hit!
Very tasty! I added some Herbes de Provence, and think I’ll add rice or pasta when I make it again. I could use leftover rice, and it would be tasty. I also added some carrots, but very good!!
Should I use fresh or frozen spinach. My nutritionist said frozen vegetables are actually healthier because they are instantly frozen and don’t lose as many vitamins as fresh do laying in the produce section
Either will work well.
Could you use shredded chicken breasts instead of a rotisserie chicken?
Absolutely.
Delicious! I am going to call this Costco soup (at least in my head lol) because I can get a 600g pack of mushrooms, a rotisserie chicken and spinach plus to make the soup. The lemon makes it!
Fantastic recipe!!! I only used 3/4 cup heavy cream. Other than that, I followed the recipe but let simmer for 30 minutes after adding the chicken and then added the cream and spinach at the end and simmered for 5 more minutes before serving. Everyone loved it! Definitely a keeper in our house!
I made this soup and it is so delicious! I added a bit more spinach and more stock. I will definitely try beans or potatoes in it next time! This will be a staple in our home for the fall! Thanks for this recipe!
Hello,
I just made the soup with a Few modifications:
*1/2 onion
*1/2 Leeks
(and celery)
*Thyme & Tarragon
*Madeira before stock
*2 Tbls worchestire
Do you think coconut milk would work instead of cream? Looks delicious!
It could, the flavor would just be different.
Hey, Stef. If you want to use coconut milk then my suggestion is cilantro rather than thyme. Keep the lemon. It would be a take on Thai Tom Kha soup!!!
Great suggestion!
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I just loved this soup!! It’s lovely! I added almost a half a fresh lemon, and it I make it again I will season the mushrooms, celery and onions as they sauté. Just LOVED it.
Thanks for the simple soup recipe! It needs a bit more spices and definitely something to thicken it up. The suggestion of the Northern white beans was perfect. I also added another cup of spinach.
A little bland, but I liked it. Also freezes well.
This soup is delicious. I added carrots with the celery for color and 2 cans of great northern beans for texture. I think it’s the best soup I’ve ever made. Thanks so much for sharing this recipe.
One of our favorite go to meals! Healthy and hearty!
So happy to hear that Lauren!
Do you use fresh or dried Tyme?
Yup! Fresh thyme. IF you want to use dry, just halve the amount.
I wish you had specified fresh thyme in the recipe. I used two tsp of dried before I realized…
I’ve updated the recipe card. I always suggest reading the entire post as I give loads of tips and tricks that will be too much for the recipe card in the actual post.
Wonderful warming soup for fall. This soup is like an Italian soup made with shredded chicken. I did add little roasted potatoes to the soup since it just seemed to call for the addition. The soup has such a good fragrance as the soup is coming together.
We enjoyed it. My chicken was large so I put some extra bone broth in it. I also used milk instead of cream with 3 tablespoons of cornstarch. I will make it again for sure.
Do you use fresh or frozen spinach?
I used fresh but you could easily use frozen too.
The ingredients ask for leeks but the instructions state to sauté celery. Which should it be?
I’ve amended the recipe card.
So I a bit confused. The narrative called for onions and celery, but the recipe called for onion and leeks. You did not mention what to cook the onions and leeks in. I used butter and olive oil. I used leeks and shallots. Did not use lemon juice.
I’ve amended the recipe card.
Ok so you must have elves helping you prep because it took me at least 30 minutes to chop everything, and I haven’t even started cooking. I would amend that too.
I think it really depends on how fast a chopper you are. I am a very efficient cook but even my family members who aren’t didn’t take more than a few minutes to chop the ingredients.
Just checking…the ingredients say leek but the directions say celery. Which one should we use?
I’ve amended the recipe.
The ingredient list says leeks, yet the directions say celery. Is one better than the other? I bought leeks after just reading the list, and now I’m wondering if I messed it up.
Leeks are perfectly fine in this recipe, but it’s meant to be celery. I’ve amended the recipe card. Leeks will still be a delicious addition.
I never make soup in the summer after finding this recipe, I just had to try it. It seemed pretty light! My husband and I loved it!! I was different and was something new to try with my leftover rotisserie chicken! I used heavy cream.
Could you please tell me if you used 10, 18, or 35% cream.
Thanks very much – the recipe sounds delicious and, as we are having a cold snap (-28 C today), this will be warm and comforting.
I actually don’t know to be honest. But any cream that is labelled “heavy” or “whipping” will work.