Creamy Rotisserie Chicken and Mushroom Soup Recipe Easy Comfort Meal

Name: Creamy Rotisserie Chicken and Mushroom Soup
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 3 cups shredded rotisserie chicken; 8 ounces (225g) sliced mushrooms (cremini and shiitake mix recommended); 3 tablespoons (45g) unsalted butter; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 3 tablespoons (24g) all-purpose flour, sifted; 4 cups (950ml) chicken broth; 1 ½ cups (360ml) whole milk; 1 teaspoon fresh thyme leaves; Salt and black pepper, to taste; Optional: ¼ cup (60ml) heavy cream

Posted on December 29, 2025

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Last chilly evening, I found myself staring into the fridge, eyeing a lonely rotisserie chicken from the weekend that was begging for a second act. The thought of a rich, creamy soup filled with tender chicken and earthy mushrooms instantly warmed me up from the inside out. After about a dozen tries tweaking this recipe, I finally nailed a creamy rotisserie chicken and mushroom soup that’s so comforting, it feels like a warm hug in a bowl.

What makes this soup stand out? It’s the ease of using rotisserie chicken combined with the deep, savory flavors of mushrooms simmered in a velvety cream base. Plus, it’s cozy enough to curl up with on a cold night but simple enough for a weeknight dinner. Trust me, once you make this creamy rotisserie chicken and mushroom soup, it’ll become your go-to comfort meal too.

Why You’ll Love This Recipe

Okay, real talk—this creamy rotisserie chicken and mushroom soup has spoiled me for all other chicken soups. Here’s why I keep making it over and over:

Super quick to whip up: Using rotisserie chicken means you skip hours of cooking and get straight to the good stuff. I’ve made this after a long day with barely any prep time.
Rich, creamy texture without the fuss: The soup feels indulgent but is surprisingly simple—no heavy cream bombs here, just the right amount of milk and broth.
Mushroom magic: Sautéed mushrooms add this earthy depth that pairs perfectly with the chicken. I even learned to use a mix of cremini and shiitake for extra flavor after years of just button mushrooms.
Comfort food that satisfies: This soup fills you up without feeling heavy, thanks to the protein-packed chicken and hearty mushrooms.

If you’re craving a soup that’s both comforting and easy, this recipe hits all the marks. It’s made me the unofficial soup champ among my friends (and I’m not even mad about it).

What Ingredients You’ll Need

Here’s the fun part—most of these ingredients are staples you probably already have. I like to think of this list as your shortcut to cozy deliciousness.

Rotisserie chicken (about 3 cups shredded) — The star of the show. Using pre-cooked chicken saves so much time. I usually pick up a plain one from the grocery store.
Mushrooms (8 ounces / 225g, sliced) — I use a mix of cremini and shiitake for that rich, earthy flavor. Button mushrooms work fine if that’s what you have.
Butter (3 tablespoons / 45g) — For sautéing mushrooms and building flavor. Unsalted is my go-to so I can control the salt later.
Yellow onion (1 medium, finely chopped) — Adds sweetness and depth. I like mine soft and translucent, not browned.
Garlic (3 cloves, minced) — Because everything’s better with garlic, right?
All-purpose flour (3 tablespoons / 24g) — This thickens the soup without lumps. I always sift it before adding.
Chicken broth (4 cups / 950ml) — Use a good-quality broth or homemade if you can. It’s the base of all that cozy goodness.
Whole milk (1 ½ cups / 360ml) — Adds creaminess without the heaviness of cream. You can swap with half-and-half if you want it richer.
Fresh thyme (1 teaspoon leaves) — This herb brings a subtle, fresh note that pairs beautifully with mushrooms.
Salt and black pepper — To taste. I’m picky about seasoning here—start small and adjust as you go.
Optional: heavy cream (¼ cup / 60ml) — For extra indulgence if you’re feeling fancy.

Quick tip: I always buy my mushrooms fresh from the farmers’ market when possible, but the grocery store ones work just as well. And if you’re in a pinch, frozen mushrooms will do—just thaw and drain well.

Equipment Needed

You don’t need a fancy kitchen to make this creamy rotisserie chicken and mushroom soup—I’ve made it with the basics.

Large soup pot or Dutch oven — I use my trusty 6-quart pot that’s seen better days but still does the job perfectly.
Wooden spoon or silicone spatula — For sautéing and stirring. I’m a wooden spoon loyalist because it feels sturdier.
Chef’s knife — For chopping onions, garlic, and mushrooms. Nothing fancy, just sharp.
Cutting board — I prefer bamboo for easy cleanup.
Measuring cups and spoons — I eyeball sometimes, but measuring makes this foolproof.
Ladle — To serve and stir gently without breaking the chicken pieces.

If you don’t have a large pot, a deep skillet with a lid can work, but you’ll want to watch the liquid levels closely. And hey, no need for a blender or anything complicated—this soup is all about simple comfort.

How to Make It: Step-by-Step

Alright, let’s get to the good stuff. I’m walking you through exactly how I make this creamy rotisserie chicken and mushroom soup, including all the little tricks I’ve picked up.

Prep and Sauté (10 minutes)
Melt 3 tablespoons of butter over medium heat in your large pot. Add the chopped onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Toss in the sliced mushrooms and cook until they release their moisture and start to brown, around 6-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the Roux (2 minutes)
Sprinkle the flour over the mushroom mixture and stir constantly for about 2 minutes. This cooks out the raw flour taste and will thicken the soup later. The mixture will look pasty and clingy—that’s perfect.
Add Liquids and Herbs (5 minutes)
Slowly pour in the chicken broth while whisking to avoid lumps. Add the fresh thyme leaves. Bring it to a gentle simmer, stirring occasionally. The soup will start to thicken as it heats.
Add Milk and Chicken (5 minutes)
Lower the heat and stir in the milk (and cream if using). Add the shredded rotisserie chicken, stirring gently to combine. Heat until just warmed through—don’t let it boil, or the milk might curdle.
Season and Serve (2 minutes)
Taste and season with salt and freshly ground black pepper. Remove the thyme stems if you used whole sprigs earlier. Serve hot with crusty bread or your favorite crackers.

Pro tip: If the soup seems too thick, add a splash more broth or milk until you hit your preferred consistency. And don’t skip the gentle simmer—high heat can make the milk break, and nobody wants that.

My Best Tips & Techniques

Okay, here’s where I spill all the secrets I’ve learned after making this soup way more times than I can count.

Use good rotisserie chicken: I’ve tried cheap ones, and they just don’t have the flavor or tenderness. If you can, buy from a place that roasts fresh daily.
Don’t skip sautéing the mushrooms well: Getting those nice browned edges gives the soup its deep umami. I sometimes add a splash of soy sauce here for an extra punch.
Blend the flour in slowly: When adding broth, pour it in gradually while whisking to avoid lumps. Nobody needs flour clumps in their soup.
Keep the heat moderate when adding milk: Too hot and it curdles; too cold and it won’t blend well. I usually take the pot off the heat when stirring in milk, then return it to the stove on low.
Fresh thyme over dried: I know dried herbs are convenient, but fresh thyme makes a noticeable difference in flavor here.
Rest the soup for a few minutes before serving: It thickens up and flavors meld beautifully if you wait 5-10 minutes.

Ways to Mix It Up

Once you’ve nailed the classic creamy rotisserie chicken and mushroom soup, here are some fun twists I’ve tried that worked really well.

Swap mushrooms: Try adding porcini powder or dried mushrooms rehydrated in warm water for a deeper flavor boost.
Add veggies: Toss in some chopped carrots and celery with the onions for extra texture and nutrition.
Make it spicy: A pinch of red pepper flakes or a splash of hot sauce adds a surprising kick.
Herb variations: Swap thyme for rosemary or add fresh parsley at the end for a fresh finish.
Cheesy twist: Stir in a handful of shredded Gruyère or Parmesan before serving for a luscious, cheesy soup.
Use coconut milk: For a dairy-free version with a subtle tropical vibe, replace milk with full-fat coconut milk. It’s different but delicious.

These variations keep things interesting and let you make the soup your own depending on what’s in your pantry or mood.

Serving Ideas & Storage

This creamy rotisserie chicken and mushroom soup is delicious on its own, but here’s how I like to serve and store it.

Serving Suggestions: I love a big bowl with crusty sourdough or a warm baguette to soak up every drop. For a heartier meal, add a simple side salad or steamed green beans. Leftovers make fantastic grilled cheese dippers.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it chills—just reheat gently on the stove with a splash of broth or milk to loosen it up.

Freezing is totally doable! Portion into freezer-safe containers, leaving some room for expansion. Thaw overnight in the fridge and reheat slowly. I don’t recommend freezing soup with dairy long-term, but a couple of weeks is fine.

Pro tip: If the soup separates a bit after freezing, a quick whisk while reheating brings it back to creamy perfection.

Nutritional Info & Health Benefits

Not gonna lie, this soup feels indulgent, but it actually packs some good-for-you benefits.

Nutrient	Per Serving (1 ½ cups)
Calories	280
Protein	28g
Carbohydrates	10g
Fat	12g
Fiber	2g

Why I feel good about it: The rotisserie chicken adds a hefty protein punch, which keeps me full and satisfied. Mushrooms bring antioxidants and fiber without extra calories. Using milk instead of heavy cream cuts down on saturated fat, and fresh thyme adds a little vitamin K and flavor without any guilt.

Sure, it’s still a soup with some butter and flour, but compared to takeout or canned soups, this is a total winner in both taste and nutrition.

Final Thoughts

So that’s my creamy rotisserie chicken and mushroom soup—simple, cozy, and downright addictive. I make this whenever I need a quick meal that feels like I spent hours cooking. It’s saved me from many hangry moments and impressed guests more times than I can count.

Feel free to make it yours—add your favorite mushrooms, throw in some extra herbs, or sneak in veggies. Cooking should be fun and forgiving, and this recipe lets you do just that.

If you try it, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram @[yourhandle]. Nothing makes me happier than knowing this soup brought some warmth to your table.

Happy cooking—and may your kitchen smell amazing!

FAQs

Q: Can I use leftover cooked chicken instead of rotisserie chicken?

A: Absolutely! Leftover cooked chicken works great here. Just shred it into bite-sized pieces and add it during the last step. Rotisserie chicken is just convenient, but any cooked chicken will do.

Q: How do I know when the soup is done?

A: When the soup has thickened slightly and coats the back of a spoon, and the mushrooms are tender, it’s ready. Also, it should be hot throughout but not boiling after adding the milk.

Q: Can I make this soup dairy-free?

A: Yes! Swap the butter for olive oil or dairy-free margarine, and replace the milk with coconut milk or your favorite plant-based milk. The texture will be a bit different but still delicious.

Q: What’s the best way to reheat leftovers?

A: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if it gets too thick. Microwave works too, but watch the time to avoid curdling.

Q: Can I freeze this soup?

A: Yes, you can freeze it for up to 2 weeks. Portion it into freezer-safe containers, thaw overnight, and reheat gently. Just be prepared for some separation—just whisk it back together while warming.

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