Rotisserie Chicken Mushroom Soup

This rotisserie chicken mushroom soup transforms leftover chicken into a luxuriously creamy, flavor-packed meal that's perfect for chilly evenings. The marriage of earthy mushrooms and tender chicken creates a restaurant-quality soup that's surprisingly simple to make at home.

I first created this soup on a particularly hectic weeknight when I had half a rotisserie chicken sitting in my refrigerator. What started as a simple clean-out-the-fridge meal has become one of my most requested comfort foods, especially when someone in the family is feeling under the weather.

Ingredients

• Olive oil: Forms the flavorful foundation for sautéing our aromatics
• Onion and garlic: Create an aromatic base that enriches the entire soup
• Carrots: Add natural sweetness and beautiful color contrast
• Mushrooms: Provide earthy depth and meaty texture look for firm ones with no slimy spots
• Chicken broth: Choose low sodium so you can control the saltiness
• Rotisserie chicken: Saves time while adding smoky complexity
• Dried thyme and rosemary: Infuse the broth with herbaceous notes
• Heavy cream: Transforms the soup into a luxurious experience
• Flour: Helps achieve the perfect consistency without being too thick
• Soy sauce: Enhances the umami qualities of both chicken and mushrooms

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat until it shimmers slightly. Add finely chopped onion and cook for 3-4 minutes, stirring occasionally until they become translucent with slightly golden edges. The onions should soften considerably but not brown too much at this stage.

Add Garlic and Carrots:

Toss in minced garlic and thinly sliced carrots, stirring constantly for the first 30 seconds to prevent garlic from burning. Continue cooking for 2-3 minutes until the garlic becomes fragrant and the carrots begin to slightly soften. The mixture should become noticeably aromatic.

Cook the Mushrooms:

Add sliced mushrooms to the pot, stirring to coat them in the oil. Cook for 5-7 minutes until they release their moisture and begin to shrink. Notice how they first release liquid then start to caramelize at the edges. This step builds tremendous flavor foundation for your soup.

Incorporate the Chicken:

Add shredded rotisserie chicken to the vegetable mixture. Drizzle with soy sauce and stir thoroughly to distribute the chicken evenly among the vegetables. Allow to cook for 2-3 minutes so the chicken can absorb the flavors from the vegetables and seasonings.

Create the Soup Base:

Pour in chicken broth and water, stirring well to incorporate any browned bits from the bottom of the pot. Add dried thyme, rosemary, salt, and pepper. Bring to a gentle simmer for 10 minutes, allowing flavors to meld together. The herbs should become fully hydrated and fragrant.

Thicken the Soup:

In a separate bowl, whisk flour with a few tablespoons of water until smooth. While stirring the soup constantly, slowly pour this slurry into the simmering broth. Continue stirring for 2 minutes to prevent lumps and allow the flour to cook through and thicken the soup.

Add Creaminess:

Pour in the heavy cream in a steady stream while stirring. Reduce heat to low and simmer gently for 5 minutes until the soup reaches a silky consistency. Be careful not to boil the soup once cream is added to prevent curdling.

Serve and Garnish:

Ladle the hot soup into bowls, ensuring each serving has plenty of chicken, mushrooms, and vegetables. Top with freshly chopped parsley, a crack of black pepper, and serve immediately with crusty bread for dipping.

Pin it

The secret ingredient that truly elevates this soup is the soy sauce. While it might seem unusual in a creamy chicken soup, it adds an incredible depth that most people cannot identify but everyone appreciates. My grandmother actually taught me this trick after learning it from a restaurant chef in the 1960s.

Storage and Reheating

This soup stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop overnight, making leftovers even more delicious than the first serving. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the cream from separating. Add a splash of chicken broth if the soup has thickened too much in storage.

Ingredient Substitutions

Dont have rotisserie chicken? Any cooked chicken will work beautifully in this recipe. Leftover roasted chicken, poached chicken breasts, or even canned chicken in a pinch can be used with good results. For the mushrooms, while button and cremini are most common, feel free to experiment with exotic varieties like shiitake or oyster mushrooms for even more complex flavor. Lactose intolerant diners can substitute the heavy cream with full-fat coconut milk for a different but equally delicious twist.

Serving Suggestions

This hearty soup makes a complete meal on its own, but it truly shines when served with complementary sides. A simple green salad dressed with lemon vinaigrette provides a bright contrast to the rich soup. For a more substantial meal, pair with a grilled cheese sandwich made with sharp cheddar and sourdough bread. For an elegant presentation when entertaining, serve in hollowed-out bread bowls, or top with homemade croutons and a light sprinkle of fresh thyme leaves.

Frequently Asked Questions

→ Can I use fresh chicken instead of rotisserie?

Yes, you can use fresh chicken. Cook and shred it before adding to the soup to achieve a similar texture and flavor.

→ What type of mushrooms work best?

Button mushrooms, cremini, or a mix of your favorite varieties work well for this soup, adding earthy depth.

→ Can I make this soup dairy-free?

Yes, substitute heavy cream with coconut milk or a non-dairy alternative for a dairy-free version.

→ How can I thicken the soup without flour?

You can use cornstarch or blend some of the cooked vegetables into the soup for natural thickening.

→ What sides pair well with this soup?

Crusty bread, garlic toast, or a fresh green salad are excellent accompaniments to this soup.

→ Can I freeze the soup for later?

Yes, let the soup cool completely before storing it in an airtight container. It can be frozen for up to three months.

→ Can I omit the soy sauce?

Yes, you can omit the soy sauce or substitute it with tamari or liquid aminos for added flavor.