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When it comes to quick weeknight dinners, nothing beats the convenience of a pre-cooked rotisserie chicken. But let’s be honest, eating the same roast chicken night after night can get boring. That’s where this creamy rotisserie chicken and mushroom soup steps in. It turns your leftover chicken into a bowl of hearty, soul-warming goodness in less than 30 minutes.
Video: Watch Me Make Rotisserie Chicken & Mushroom Soup
This recipe takes humble ingredients like carrots, celery, onions, and mushrooms and transforms them into a creamy, flavorful soup that’s ready in a snap. Yes, you read that right—this is your go-to soup recipe when you’re tired and hungry.
The base of this soup is a rich combination of chicken stock (or chicken bone broth) and cream, creating the perfect marriage of savory and velvety. Toss in some fresh spinach for a pop of color and nutrients, and you’ve got a meal that’s nourishing, and satisfying. The best part? You probably already have everything you need in your fridge.
Use Rotisserie or Any Leftover Chicken
Rotisserie chicken makes the perfect protein for this recipe. It’s already seasoned, tender, and ready to go. It cuts down on prep time and ensures that you’re getting maximum flavor without the hassle of cooking raw chicken. Or use whatever cooked chicken you have on hand.
Mushroom Lovers Rejoice
Mushroom lovers will rejoice with every spoonful. The mushrooms add an earthy depth to the broth, soaking up that creamy chicken stock. Alongside the classic soup trio of carrots, celery, and onions, mushrooms bring a hearty bite that perfectly balances the richness of the cream.
Why You’ll Love Chicken and Mushroom Soup
This rotisserie chicken and mushroom soup is a great way to make a weeknight meal feel special. Serve it alongside some crusty bread and a green salad and you’ll be good to go.
With minimal chopping, a short cook time, and big flavors, you’ll enjoy a homemade meal in no time. Plus, this recipe is a one-pot wonder, meaning fewer dishes to clean up afterward.
Creamy rotisserie chicken and mushroom soup turns leftover chicken into a bowl of hearty, soul-warming goodness in less than 30 minutes.
Ingredients
Olive oil or butter
1 onion, diced
2 celery sticks, finely chopped
4 garlic cloves, crushed
1 lb mushrooms, thinly sliced
2 tsp fresh thyme
1/2 of a rotisserie chicken, bones and skin removed, meat shredded
6 cups chicken stock or chicken bone broth
1 cup cream
3 cups spinach, chopped
Pinch of chili flake
Salt and pepper to taste
Instructions
Heat olive oil or butter in a large pot over medium heat. Add the diced onion and chopped celery. Cook until the vegetables are soft and translucent, about 5 minutes.
Add mushrooms to the pot. Cook until the mushrooms are golden and their liquid has evaporated, about 7-10 minutes.
Stir in the fresh thyme and crushed garlic. Cook until fragrant, about 1 minute, ensuring the garlic does not burn.
Pour in the stock and cream. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
Stir in the shredded rotisserie chicken and chopped spinach. Continue to simmer for another 5 minutes, or until the spinach is wilted and the chicken is heated through.
Season the soup with salt, pepper, and a pinch of chili flakes.
Notes
You can use any kind of mushrooms when making this soup. I used baby portabella mushrooms.
