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.
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.
Video
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
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!
This sounds delicious but the sodium content is through the roof!
It really depends on the stock you use – the nutritional calculator attached to my recipe card uses generic products.
Can I add rice?
Of course!
Delicious!!
Can I use a thickener for this soup? Cornstarch? Or is it better to use rice or quinoa to make it thicker
You could absolutely thicken with a little cornstarch. 🙂
This looks yummy! Does this recipe freeze well? I’m cooking for one and love freezing soups in pint mason jars for meals.
Yes, it freezes very well.
Awesome! Thank you!
Chefs kiss deliciousness
Thankyou, made tonight in Perth Western Australia x
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!
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.
I just made this and it was awesome. Here is a chicken tip..just put the whole chicken in a large plastic bag..put on a cutting board and continuously roll the bag until all meat is off the bones. This is a game changer!
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:)
Can you tell me what type of stock? Vegetable, chicken?
Either will work.
Love this recipe! Made just as you said. It was so good!
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. ?
Now, this right here is the best soup I’ve had in a long time.
Thank you so much!
I made it as printed and it was delicious! served with sone crostini and a little shaved park on top . definitely a keeper!
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.
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.