Creamy Rotisserie Chicken Mushroom Soup Recipe Easy Homemade Comfort Food

Name: Creamy Rotisserie Chicken Mushroom Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups shredded rotisserie chicken; 8 ounces cremini or button mushrooms, sliced; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste

Posted on January 26, 2026

Grace Allen

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I still remember the first time I made this creamy rotisserie chicken mushroom soup. It was one of those chilly evenings when I had just grabbed a rotisserie chicken from the store, thinking, “What can I whip up quickly that feels like a warm hug?” Spoiler: this soup was exactly that.

The smell of sautéed mushrooms mingling with tender chicken and a rich, velvety broth filled my kitchen in a way that made me forget how tired I was. After about a dozen tests (yes, I counted), I nailed the perfect balance of creamy and hearty that feels like homemade comfort food without the fuss. If you’ve got a rotisserie chicken sitting in your fridge, this recipe is about to become your new best friend.

Why You’ll Love This Recipe

Okay, I need to be honest—this creamy rotisserie chicken mushroom soup has completely changed my weeknight dinner game. Here’s why it’s so good:

Ready in under 30 minutes: I’ve made this after a long day at work, and it’s still ready before I can even think about ordering takeout.
Uses rotisserie chicken: No hours of cooking chicken from scratch—just shred, toss, and go.
Deep mushroom flavor: Sautéed mushrooms and a touch of thyme make every spoonful feel fancy, even if it’s just Tuesday.
Rich and creamy without being heavy: The soup is indulgent but won’t leave you feeling weighed down.
Super versatile: It’s just as good with crusty bread for dipping or paired with a fresh salad.

This isn’t just soup—it’s the kind of dish that makes you feel cozy and cared for, even on your busiest days. Honestly, it’s become a staple in my home, and I’m betting it will be in yours too.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of it sitting in your fridge or pantry already. Plus, I broke it down so you know exactly what does what.

Rotisserie chicken (about 2 cups shredded) — The shortcut hero here. Use white meat, dark meat, or a mix. Just make sure it’s shredded into bite-sized pieces.
Cremini or button mushrooms (8 ounces / 225 grams, sliced) — Cremini have a deeper flavor, but button mushrooms work great too. I avoid pre-sliced packages because fresh slicing gives better texture.
Yellow onion (1 medium, finely chopped) — Adds sweetness and depth to the base of the soup.
Garlic (3 cloves, minced) — Because garlic makes everything better, right?
Butter (3 tablespoons / 45 grams) — For sautéing the mushrooms and onion; I use unsalted so I can control the seasoning.
All-purpose flour (3 tablespoons / 24 grams) — This thickens the soup to that perfect creamy consistency.
Chicken broth (4 cups / 960 ml) — Homemade if you have it, otherwise store-bought works just fine (I’m a fan of Swanson for reliability).
Heavy cream (1 cup / 240 ml) — This is what makes the soup luxuriously creamy. You can swap for half-and-half if you want it lighter, but it won’t be quite as rich.
Fresh thyme (1 teaspoon, chopped) — Adds an earthy, herby note that pairs beautifully with mushrooms and chicken.
Salt and pepper — To taste. I always recommend starting light and adjusting as you go.

Pro tip: If you’re missing fresh thyme, dried works in a pinch—use about a third of the amount. Also, I keep a jar of minced garlic in the fridge for lazy days; it won’t be quite as bright but still does the trick.

Equipment Needed

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

Large pot or Dutch oven — This is where all the magic happens. I use my 5-quart Dutch oven because it holds enough soup for leftovers.
Sauté pan or skillet — If your pot has a lid and a good bottom, you can do everything in one vessel. Otherwise, a separate pan for mushrooms helps control browning.
Wooden spoon or silicone spatula — For stirring and scraping. I’m obsessed with my wooden spoon because it doesn’t scratch and feels sturdy.
Whisk — To mix the flour into the butter and broth smoothly without lumps.
Measuring cups and spoons — I’m guilty of eyeballing sometimes, but for consistency, measuring is best.
Chef’s knife and cutting board — For chopping onions, garlic, and mushrooms. Sharp knives make this step way easier.

Quick note: I sometimes use an immersion blender to smooth out the soup a bit if I’m feeling fancy, but it’s totally optional. This soup is just as good rustic and chunky.

How to Make It: Step-by-Step

Prep your ingredients (5 minutes)
Chop the onion finely, mince the garlic, and slice the mushrooms. Shred the rotisserie chicken into bite-sized pieces. This makes the cooking flow so much smoother.
Sauté mushrooms and onions (8 minutes)
In your large pot or skillet, melt 3 tablespoons of butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re golden brown and have released their moisture—about 6 minutes. Toss in the onion and garlic, and cook another 2 minutes until the onion is translucent and fragrant.
Make the roux (2 minutes)
Sprinkle the flour over the mushroom mixture and stir constantly with a wooden spoon or whisk for about 2 minutes. You want the flour to cook but not brown. This step thickens your soup later—don’t skip it!
Add broth and thyme (5 minutes)
Slowly pour in the chicken broth while whisking to avoid lumps. Add the fresh thyme. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 5 minutes. You’ll notice the soup starting to thicken.
Stir in chicken and cream (3 minutes)
Add the shredded rotisserie chicken and heavy cream. Stir gently and let it warm through for about 3 minutes. Be careful not to boil after adding cream or it might curdle.
Season and taste (2 minutes)
Add salt and pepper to taste. I usually start with ¾ teaspoon salt and ½ teaspoon pepper, then adjust. This soup is all about layering flavors, so take your time here.
Serve and enjoy!
Ladle the soup into bowls, maybe sprinkle a little fresh thyme or cracked pepper on top, and dive in.

Heads up: If your soup seems too thick, add a splash more broth or cream. Too thin? Let it simmer a bit longer. I’ve burned this by rushing the simmer step once, so patience is key.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this soup way too many times…

Don’t skip browning the mushrooms: It makes a huge difference. Mushrooms release a ton of moisture, and browning concentrates their flavor into something almost meaty.
Butter over oil: Butter adds richness and helps the flour blend in smoothly. I’ve tried oil and it just doesn’t have the same comfort-food feel.
Use fresh thyme if you can: It brightens the soup. If you only have dried, add it early with the broth to give it time to infuse.
Blend a bit for creaminess: If you want a super smooth texture, use an immersion blender on part of the soup. I usually do half, then stir back in the chunky bits.
Don’t overcook after adding cream: It can curdle if boiled. Just gentle heat and stirring do the trick.
Leftovers get better: The flavors marry overnight, so this soup tastes even better the next day. Just reheat gently on the stove.

Real talk: my first few attempts were kinda watery or bland because I rushed or skimmed steps. Stick with it, and you’ll be rewarded with the ultimate creamy rotisserie chicken mushroom soup.

Ways to Mix It Up

Once you’ve nailed the basic creamy rotisserie chicken mushroom soup, here are some fun twists I’ve tried (and loved):

Swap mushrooms: Use shiitake or portobello for a deeper, woodsy flavor. Just slice thicker to keep texture.
Add veggies: Toss in chopped carrots or celery alongside the onions for a heartier soup.
Make it dairy-free: Use coconut cream instead of heavy cream and olive oil instead of butter. It changes the flavor but stays creamy.
Spice it up: A pinch of smoked paprika or a dash of cayenne adds warmth without overpowering the mushroom and chicken.
Herb swap: Try rosemary or sage instead of thyme for a slightly different earthy note.
Turn it into a chowder: Add diced potatoes and corn for a filling, chunky meal.

Honestly, this soup is like a blank canvas—you can make it cozy, fancy, or just straight-up comforting depending on what you toss in.

Serving Ideas & Storage

This creamy rotisserie chicken mushroom soup is wonderful served warm with a few simple touches:

Serve with crusty bread: A rustic baguette or sourdough is perfect for dipping into the creamy broth.
Side salad: A fresh green salad with a tangy vinaigrette cuts through the richness nicely.
Garnishes: Sprinkle fresh thyme, chopped chives, or a little grated Parmesan on top for a pop of flavor.

Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it’s thickened too much.

Freezing is possible but I prefer fresh because cream-based soups can separate when thawed. If you do freeze, thaw overnight in the fridge and reheat slowly while stirring.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why this soup feels like a solid choice for comfort food.

Per serving (about 1.5 cups)	Amount
Calories	320
Protein	27g
Carbohydrates	12g
Fat	18g
Fiber	2g

Highlights: The rotisserie chicken packs a punch of protein, making this soup surprisingly filling. Mushrooms add fiber and antioxidants, while the cream and butter provide richness with some fat to keep you satisfied.

Compared to cream soups loaded with flour and heavy cream only, this recipe balances comfort with nutrition better, thanks to lean chicken and fresh ingredients. Just keep an eye on portion size if you’re watching calories.

Final Thoughts

So that’s my creamy rotisserie chicken mushroom soup recipe—easy homemade comfort food that’s pure magic for busy days or cozy nights. I know I’ve gone on about it, but when you find a recipe this good, you want to shout it from the rooftops.

This soup has become my go-to when I want something hearty without a ton of fuss. Plus, it’s flexible enough to tweak based on what’s in your fridge or mood.

Make it yours! Try the variations, add your favorite herbs, or toss in extra veggies. And please, if you make it, tell me how it goes. Drop a comment below or tag me on Instagram—nothing makes me happier than hearing your kitchen stories.

Happy cooking! I hope your home smells as comforting as mine does right now.

FAQs

Q: Can I use a different kind of chicken instead of rotisserie?

A: Totally! You can use leftover cooked chicken breast or thighs. Just shred or chop it up. Rotisserie chicken just saves time and adds a little extra flavor from the seasoning.

Q: What if I don’t have heavy cream? Can I substitute?

A: Yep! Half-and-half or whole milk works in a pinch, but the soup won’t be quite as rich or creamy. For a lighter version, that’s totally fine. Just avoid skim milk—it’s too thin.

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

A: You want the soup to be slightly thickened after simmering with the broth and flour—think creamy but still pourable. The mushrooms should be tender, and the flavors melded. When you add the cream, warm it through without boiling.

Q: Can I make this soup ahead of time?

A: Absolutely! It actually tastes better the next day once the flavors have had time to marry. Just reheat gently on the stove, adding a splash of broth or cream if needed.

Q: Is there a way to make this dairy-free?

A: Yes! Swap butter for olive oil and heavy cream for coconut cream or a dairy-free alternative. The flavor will shift slightly but it still comes out wonderfully creamy and comforting.

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