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Home » Recipes » Rotisserie chicken mushroom soup

Rotisserie chicken mushroom soup

February 12, 2021 by Alida Ryder 32 Comments

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This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.

Rotisserie chicken mushroom soup

Ingredients

Full recipe and amounts can be found in the recipe card below. 

  • Onion.
  • Celery. 
  • Garlic. 
  • Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work.
  • Fresh Thyme.
  • Chicken stock. 
  • Cream.
  • Rotisserie chicken. Any cooked shredded chicken will work.
  • Spinach. 
  • Salt and pepper. 
  • Lemon juice. 

How to make chicken mushroom soup

  1. Make the base: 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.
  2. 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.
  3. 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

  • Easy crusty bread
  • Easy focaccia bread
  • Rosemary potato bread

Rotisserie chicken mushroom soup

Easy soup recipes

  1. Instant pot chicken black bean soup
  2. Easy healthy chicken broccoli soup
  3. Easy Vegetable soup
Rotisserie chicken mushroom soup

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.
4.3 from 403 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chicken mushroom soup, chicken soup, Mushroom soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 358kcal
Author: Alida Ryder

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. 
  • 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. 
  • Season with salt and pepper and add lemon juice to taste.
  • Serve the soup with bread of your choice. 

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
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Filed Under: Chicken Recipes, Gluten Free, Recipes, Soups Tagged With: chicken mushroom soup, Chicken Soup, Gluten Free, gluten free recipe, keto recipe, Mushroom Soup, Soup, soup recipe

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Reader Interactions

Comments

  1. Kerry

    April 14, 2022 at 11:48 PM

    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

    Reply
  2. Stef

    March 12, 2022 at 4:05 AM

    Do you think coconut milk would work instead of cream? Looks delicious!

    Reply
    • Alida Ryder

      March 27, 2022 at 6:59 PM

      It could, the flavor would just be different.

      Reply
  3. Sherrijean

    February 14, 2022 at 1:23 AM

    Nice to read if there weren’t so many ads.

    Reply
    • Alida Ryder

      March 27, 2022 at 7:16 PM

      I’m sorry you feel that way. Our ads allow us the opportunity to publish recipes and content at no cost to our reader. We are in the process of designing a subscription based website where readers will be able to pay for content without ads.

      Reply
  4. Marne

    January 22, 2022 at 2:24 AM

    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.

    Reply
  5. Jan Mc

    January 18, 2022 at 3:46 PM

    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.

    Reply
  6. Anne

    December 18, 2021 at 1:10 AM

    A little bland, but I liked it. Also freezes well.

    Reply
  7. Christina Bruce

    November 24, 2021 at 4:08 AM

    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.

    Reply
  8. Lauren

    November 22, 2021 at 9:36 PM

    One of our favorite go to meals! Healthy and hearty!

    Reply
    • Alida Ryder

      November 25, 2021 at 7:20 PM

      So happy to hear that Lauren!

      Reply
  9. Vickie Carder

    November 8, 2021 at 3:17 PM

    Do you use fresh or dried Tyme?

    Reply
    • Alida Ryder

      November 25, 2021 at 7:35 PM

      Yup! Fresh thyme. IF you want to use dry, just halve the amount.

      Reply
      • Betsy

        December 2, 2021 at 11:38 PM

        I wish you had specified fresh thyme in the recipe. I used two tsp of dried before I realized…

        Reply
        • Alida Ryder

          December 4, 2021 at 8:15 AM

          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.

          Reply
  10. Janet

    October 11, 2021 at 9:49 PM

    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.

    Reply
  11. Kandy

    September 20, 2021 at 12:14 AM

    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.

    Reply
    • B

      February 5, 2022 at 10:49 AM

      Do you use fresh or frozen spinach?

      Reply
      • Alida Ryder

        February 7, 2022 at 4:21 PM

        I used fresh but you could easily use frozen too.

        Reply
  12. ADA

    August 25, 2021 at 9:46 PM

    The ingredients ask for leeks but the instructions state to sauté celery. Which should it be?

    Reply
    • Alida Ryder

      August 27, 2021 at 2:48 PM

      I’ve amended the recipe card.

      Reply
  13. Mimi

    August 23, 2021 at 4:42 AM

    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.

    Reply
    • Alida Ryder

      August 27, 2021 at 2:49 PM

      I’ve amended the recipe card.

      Reply
      • Betsy

        November 14, 2021 at 12:19 AM

        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.

        Reply
        • Alida Ryder

          November 25, 2021 at 7:26 PM

          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.

          Reply
  14. Nicole

    August 17, 2021 at 1:38 AM

    Just checking…the ingredients say leek but the directions say celery. Which one should we use?

    Reply
    • Alida Ryder

      August 27, 2021 at 2:47 PM

      I’ve amended the recipe.

      Reply
  15. Ellie

    August 16, 2021 at 11:53 PM

    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.

    Reply
    • Alida Ryder

      August 27, 2021 at 2:48 PM

      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.

      Reply
  16. Rhonda

    August 10, 2021 at 11:29 PM

    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.

    Reply
  17. Donna

    February 14, 2021 at 2:37 AM

    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.

    Reply
    • Alida Ryder

      February 18, 2021 at 3:46 PM

      I actually don’t know to be honest. But any cream that is labelled “heavy” or “whipping” will work.

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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