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
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.