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Creamy rotisserie chicken mushroom soup in white bowl garnished with fresh thyme

Rotisserie Chicken Mushroom Soup

Warm and comforting soup featuring tender rotisserie chicken, earthy mushrooms, and rich cream in a savory broth. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rotisserie chicken shredded
  • 8 oz fresh mushrooms button or cremini, sliced (about 2½ cups)
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • salt and pepper to taste
  • 1 tbsp olive oil

Equipment

  • Large pot
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and saute for 3-4 minutes, stirring occasionally until translucent and fragrant.
  2. Add minced garlic and sliced mushrooms to the pot. Cook for 5-7 minutes without stirring too frequently, allowing mushrooms to develop golden-brown color and caramelization. They should shrink by about half.
  3. Pour in vegetable broth and add shredded rotisserie chicken. Stir gently to combine, ensuring chicken pieces are evenly distributed throughout the liquid.
  4. Reduce heat from medium to medium-low and stir in heavy cream, fresh thyme, salt, and pepper. Let the soup simmer gently for 10 minutes to allow flavors to meld. Avoid boiling to prevent cream separation.
  5. Taste and adjust seasoning as needed. The soup should coat the back of a spoon. Ladle into bowls and garnish with extra thyme or freshly cracked black pepper if desired.

Notes

This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Cool to room temperature before storing. Reheat gently on the stovetop over low heat. For a lighter version, substitute half-and-half for heavy cream. Feel free to add extra vegetables like carrots, celery, or spinach.