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.

Rotisserie chicken mushroom soup

Ingredients

  • Onion. I used white onion but red onions or shallots can be substituted.
  • Celery. 
  • Fresh garlic cloves. 
  • 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. 
  • 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. 
  • Lemon juice. 

How to make chicken mushroom soup

  1. 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.
  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 until the chicken and vegetables are all tender.
  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

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.

Rotisserie chicken mushroom soup

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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.
4.58 from 619 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
Calories: 358kcal
Author: Alida Ryder
Servings: 6

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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62 Comments

  1. I love this soup and so does my hubby and my 3 year old. It always turns out good! The 5 minute prep time is certainly a mystery to me as it always takes me about 30-45 minutes or so to prep all the veggies, pick all the thyme leaves off, and shred a chicken, lol. The smell of all the first ingredients sautéing is always my favorite smell! It’s soooo fragrant. I’m wondering though, do you just throw an estimated 2 tsp fresh thyme sprigs into it?? And then pick out later? Or do you pick off individual leaves like I do? Thanks!

    1. Hi Julie. I’m so glad you like this recipe. I do pick off the thyme but I strip the leaves off the main stalk by dragging my fingers down the stalk so it’s not a laborious task. To speed up the shredding the chicken, pull off the chicken breasts and thigh meat then add to a bowl and use an electric mixer to shred the chicken. You can do the same thing in the bowl of a stand mixer.

  2. Delish, healthy and so quick! Thankyou! Made as written except only had half a pound of mushrooms so added a bell pepper. Love the mushrooms so will make sure to have more of them next time:)

  3. Loved this recipe! I did add some white wine and I didn’t have any fresh mushrooms but used canned. Added about a tablespoon of Italian seasoning, and about a half of tablespoon of sazon seasoning. We like heat so extra chili flakes and pepper for us! Definitely a great recipe for left over chicken! Once in the bowl top with Muenster cheese. ?

  4. Made this today for lunch and I loved it! I think the red pepper flakes take it to the next level.
    I did modify it as I hate mushrooms and I didn’t have any celery.
    I used 1/2 sliced carrot rounds. Green option and white onions. I also added 1/2 cup of Israeli pearled couscous. Added the hwc and fresh spinach in the last few minutes of cooking.

  5. 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.

    1. 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.

  6. 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!!

  7. 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