Rotisserie Chicken Mushroom Soup
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 and Substitutions
- Onion. I used white onion but red onions or shallots can be substituted.
- Celery.
- Fresh garlic cloves.
- Mushrooms. I used chestnut/portabellini mushrooms but feel free to substitute with your favorite mushrooms. Shiitake, button mushrooms, oyster mushrooms etc. will all be delicious.
- 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.
- Heavy cream/whipping cream.
- Rotisserie chicken. Any cooked shredded chicken will work, leftover chicken breasts or chicken thighs 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. Other leafy greens like kale or Swiss chard can be added too.
- Salt and black pepper.
- Lemon juice.
How to make chicken and mushroom soup
- Make the base: 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. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen in freezer bags/containers for up to 3 months.
Serving Suggestions
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.
Video
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.
- 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.
Notes
- This soup delivers a very thin broth instead of a thick soup. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with some milk into slurry and allow to cook for 10-15 minutes to thicken the soup.
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
Tried this recipe?Let us know how it was!
Easy soup recipes
Delicious 😋, the lemon and chili flakes round it off beautifully!
My whole family loves this recipe. Quick question – How big is a serving? One cup?
Thanks! Kellie
I would say 2-ish cups per serving, for our family usually.
Can you tell me about how much chicken you use? The size of a rotisserie from BJ’s verses the local grocery store is different. I usually use some and freeze the rest for a 2nd meal. Just wondering how much I’d need?
Probably around 3-4 cups of shredded chicken.
I made it today for a Christmas luncheon. It was DELICIOUS!
I missed your reply, but I had about a half of a 3 lb rotisserie chicken from BJs and I think that was fine.
I’m so glad to hear that Susan!
When I make this soup, I’ll add some marsala wine and reduce it right before I add the stock. (Giving it 5 stars because looks like a great recipe and I hate it when people change a recipe and take stars away: “I made the soup with water because I didn’t have stock, left out the cream, used kale instead of spinach, and threw in a little jalapeño for a kick. 3 stars.” Stop it!)
I will leave out the cream until right before I serve it because I’ll be freezing half of it and have not had good results freezing soups made with milk or cream.
Great my first time. Delicious and very easy to make. Simple added a few extra ingredients, like Worcestershire sauce and Sauvignon Blace wine.😋
Delicious! Could use 24 oz of mushrooms if you’re a mushroom lover.
Came out very good, but it makes a lot. I used chipotle seasoning instead of pepper flakes and milk/butter instead of heavy cream. I recommend at least 3oz of spinach.Thank you for providing this recipe!
I followed the recipe pretty much as it was. I did add some white wine that gave it some really beautiful brightness. I also had some leftover pre-cooked pasta in the refrigerator that I added. I will probably freeze some because I have enough that will last me a whole week.
Delicious, so glad you liked it Steven!
I decided to add in a can of Cannellini Beans (rinsed of course) and I have to say that this soup is absolutely delicious!!! My new favorite!!!
This was super fast and delicious! I added chopped poblano peppers with the celery and onions.
Used the recipe as written and oh so good!!! I added the cornstarch as you recommended to get it a bit thicker. This is definitely going to be made again before it gets too warm outside. Thank you!
Really lovely, quick soup for a midweek meal! I had some precooked chopped chicken I needed to use up and this recipe was perfect! I had to use dried herbs so I did 1 tsp thyme, about 1 tsp of a Trader Joe’s spice, Alio Olio, and a dash of Italian seasoning. Delicious! I also used some fresh kale instead of spinach since we grow it and had it handy!
I did do a 2 tbsp cornstarch slurry before adding in the chicken and kale, which thickened it slightly while still feeling like a very light soup. Adding the splash of lemon juice at the end really brightened it up as well!
We will absolutely be using this recipe again – I adore mushroom cream soups and this was super quick and easy!
So happy you liked it Meredith!
I thought your seasoning ideas of dried thyme, Aglio Orio, and Italian seasoning sounded great so I did the same. Absolutely delicious! Thanks for the suggestions.