I love how this soup brings together simple ingredients to create something that tastes like it simmered all afternoon. The mushrooms give it a savory depth, the chicken adds protein and heartiness, and the cream makes the broth luxuriously smooth. A hint of thyme and a squeeze of lemon at the end brighten everything up, so it feels rich but never too heavy. It’s fast, nourishing, and feels like a hug in a bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium white onion, diced (red onion or shallots also work)
2–3 celery stalks, chopped
3 garlic cloves, minced
8 oz mushrooms (chestnut or portabellini recommended, but any type works)
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
4 cups chicken broth or stock
1 cup heavy cream or whipping cream
2 cups rotisserie chicken, shredded (or any cooked chicken)
2 cups spinach, fresh or frozen
Salt and black pepper, to taste
1–2 tablespoons lemon juice, to taste
Directions
Making the soup base I heat a splash of oil or a little butter in a large pot over medium-high heat. I add the diced onion and chopped celery and cook them for about 5 minutes, stirring occasionally until they’re soft and fragrant. Next, I add the mushrooms and let them cook for another 5 minutes until they’re browned and tender. This step builds a rich base flavor. Then I stir in the thyme and garlic and cook for about 1 minute more, just until the garlic is fragrant.
Simmering the soup I pour in the chicken broth and heavy cream, stirring to combine. I bring it all to a gentle simmer and let it cook for about 5 minutes so the flavors meld and the broth becomes creamy.
Adding chicken and spinach I stir in the shredded rotisserie chicken and spinach, then let everything simmer for another 5 minutes. The chicken heats through and the spinach wilts, adding color and heartiness.
Seasoning and serving I taste the soup and season with salt and pepper. Right before serving, I squeeze in some lemon juice—just enough to brighten it up and balance the richness. I love serving this hot with a slice of crusty bread on the side.
Servings and timing
This recipe makes 4 servings and is ready in just 25 minutes (10 minutes of prep and 15 minutes of cooking). It’s ideal for a fast lunch or a comforting dinner when I don’t want to spend all night in the kitchen.
Variations
I sometimes add cooked rice or small pasta to make it even heartier. For a lighter version, I use half-and-half instead of cream. If I want extra herbs, I stir in fresh parsley or rosemary near the end. And when I have leftover roasted vegetables, I’ll toss them in, too—it’s a flexible recipe that adapts to what I have on hand.
Storage/Reheating
I store any leftover soup in the fridge for up to 3 days. It thickens slightly as it sits, so when I reheat it on the stovetop or in the microwave, I add a splash of broth or water to loosen it. The flavor gets even better the next day.
FAQs
Can I use other types of mushrooms?
Yes, I use whatever mushrooms I have on hand—white button, cremini, or even shiitake all work well in this soup.
What’s the best way to shred rotisserie chicken?
I let it cool slightly, then use two forks to pull it apart. It’s fast and gives the soup a nice texture.
Can I freeze this soup?
I usually avoid freezing soups with cream, as the texture can change. But if I leave out the cream and add it when reheating, it freezes beautifully.
How can I make this dairy-free?
I substitute the cream with full-fat coconut milk or a dairy-free creamer. It still turns out rich and flavorful.
What can I serve with this soup?
I like to pair it with crusty sourdough bread, garlic toast, or even a simple side salad for a complete meal.
Conclusion
Rotisserie Chicken Mushroom Soup is my go-to when I need something fast, cozy, and full of flavor. It’s creamy, nourishing, and perfect for using up leftover chicken. Whether I’m looking for a light lunch or a satisfying dinner, this soup delivers every time.
