If you’re looking for the ultimate comfort food that comes together quickly using a rotisserie chicken, this Rotisserie Chicken and Mushroom Soup is exactly what you need. Earthy mushrooms are sautéed until golden, then simmered with tender rotisserie chicken in a creamy, herb-infused broth enriched with cream and finished with fresh spinach. The whole pot of soup comes together in just 25-30 minutes, making it perfect for busy weeknights when you want something warm, nourishing, and deeply satisfying without spending hours in the kitchen.
The beauty of this soup is that the rotisserie chicken does all the heavy lifting—it’s already seasoned and cooked, so you just shred it and add it to the pot. The mushrooms add incredible depth and umami, while the cream creates that luxurious, velvety texture that makes this soup absolutely crave-worthy.
Complete Ingredient List (Serves 6)
This version is easy to scale up for meal prep or larger families.
For the Soup
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound mushrooms (cremini, baby bella, or white), thinly sliced
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 rotisserie chicken, meat shredded (about 3-4 cups)
- 6 cups chicken stock or bone broth
- 1 cup heavy cream
- 3 cups fresh spinach, chopped
- Pinch of red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice (optional)
For Serving
- Fresh parsley, chopped
- Crusty bread or dinner rolls
- Extra Parmesan cheese (optional)
Step-By-Step Instructions
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6
Sauté the Aromatics
Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and chopped celery and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and translucent.
Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for 7-10 minutes, stirring frequently, until the mushrooms release their moisture, it evaporates, and they turn golden brown. This step is crucial for developing deep, rich flavor.
Add the minced garlic and fresh thyme and cook for another minute until fragrant, being careful not to let the garlic burn.
Build the Soup Base
Pour in the chicken stock and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
Add Cream and Chicken
Reduce the heat to medium-low and stir in the heavy cream. Add the shredded rotisserie chicken and chopped spinach. Simmer for another 5 minutes until the chicken is heated through and the spinach has wilted into the soup.
Season and Serve
Season the soup generously with salt and black pepper to taste. Add the red pepper flakes if you want a subtle kick, and stir in the fresh lemon juice for brightness if desired.
Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread for dipping.
Tips for the Best Rotisserie Chicken and Mushroom Soup
Use a mix of mushroom varieties for more complex flavor—cremini, shiitake, and oyster mushrooms all work beautifully. Don’t rush the mushroom cooking step—let them brown and caramelize for maximum flavor. Remove the chicken skin and bones before shredding, and save the bones to make homemade stock later. For extra richness, add a splash of white wine after cooking the mushrooms and let it reduce before adding the stock. If you prefer a thicker soup, whisk 2 tablespoons of flour into the vegetables before adding the stock, or add cooked rice or pasta. Store leftovers in the fridge for up to 4 days; the soup will thicken as it sits, so add a splash of stock when reheating.
Variations and Customizations
Add cooked wild rice or orzo pasta for a heartier soup. Use coconut cream instead of heavy cream for a dairy-free version. Stir in white beans or chickpeas for extra protein and fiber. Add carrots along with the celery for more vegetables. Use fresh herbs like rosemary or sage instead of thyme for different flavor profiles. Make it lighter by using half-and-half or milk instead of heavy cream. Add a splash of sherry or brandy for sophisticated depth. Top with crispy bacon bits for extra indulgence.
Nutrition Snapshot (Per Serving)
This soup is packed with protein from the rotisserie chicken (about 25-30 grams per serving), keeping you full and satisfied. The mushrooms add B vitamins, selenium, and antioxidants, while the spinach provides iron, vitamins A and K, and fiber. The chicken stock adds minerals and collagen. It’s a nourishing, comforting meal that warms you from the inside out. You can lighten it by using less cream or substituting with milk.
Why This Works So Well for TikTok and Pinterest
Rotisserie Chicken and Mushroom Soup is incredibly photogenic with its creamy, golden broth studded with tender mushrooms, shredded chicken, and bright green spinach. The steam rising from a bowl and the process of shredding the rotisserie chicken make for satisfying video content, and the “so cozy” hook resonates with viewers looking for comfort food. For Pinterest, focus on overhead shots of bowls filled with creamy soup next to crusty bread, close-ups showing the rich texture and ingredients, or styled shots with cozy props like wooden spoons and linen napkins. The 30-minute timeline and rotisserie chicken shortcut make this recipe highly shareable.
Serve this cozy soup with warm, buttery dinner rolls, a simple green salad, or garlic bread for a complete comfort meal. Once you try it, you’ll understand why this easy, creamy soup has become such a favorite for turning leftover rotisserie chicken into something even more delicious than the original—it’s warm, nourishing, and tastes like you spent all day making it.
