Description

This Rotisserie Chicken Mushroom Soup is your new go-to for cozy comfort in a bowl. With tender rotisserie chicken, earthy mushrooms, and a velvety cream base, it’s hearty yet light—perfect for chilly evenings or when you need a nourishing pick-me-up. It’s a one-pot wonder that tastes like it simmered all day.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup carrots, thinly sliced
2 cups sliced mushrooms (button, cremini, or a mix)
4 cups chicken broth
1 cup water
2 teaspoons dried thyme
1 teaspoon dried rosemary Salt and pepper to taste
2 cups shredded or chopped rotisserie chicken
1 tablespoon soy sauce
1 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon butter

Optional garnish: chopped parsley, crusty bread, freshly grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium heat. Sauté the chopped onion for 3 to 4 minutes until softened and translucent.
Add garlic and carrots, cooking for another 2 to 3 minutes until fragrant.
Stir in the sliced mushrooms and cook for 5 to 7 minutes until they release moisture and begin to brown.
Add the shredded rotisserie chicken and soy sauce. Stir and cook for 2 to 3 more minutes.
Pour in the chicken broth and water. Stir in dried thyme, rosemary, salt, and pepper. Bring the soup to a gentle simmer and cook for 10 minutes.
In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Slowly pour it into the soup, stirring constantly to avoid lumps.
Add heavy cream and the butter. Let the soup simmer gently for another 5 minutes, stirring occasionally until slightly thickened.
Taste and adjust seasonings as needed.

Serve hot, garnished with fresh parsley, a side of crusty bread, or a sprinkle of Parmesan if desired.

Notes

You can swap heavy cream for half-and-half or evaporated milk for a lighter version.
Using rotisserie chicken saves time and adds rich, roasted flavor.
This soup is meal-prep friendly—store in the fridge for up to 4 days or freeze for up to 2 months.
Stir in cooked wild rice or orzo for extra heartiness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American