This soup was born on one of those nights when the fridge light comes on and you just stare, hoping something will magically explain itself.
There was a rotisserie chicken with one leg missing, a box of mushrooms looking slightly offended, and half an onion that had clearly seen better days. I didn’t want to cook a whole production.
I just wanted something warm, filling, and not complicated. So I threw it all in a pot and hoped for the best. Turns out, rotisserie chicken is basically a shortcut to feeling like you tried harder than you did.
Why I Keep Making This Dish (The Real Reasons)
- Leftover Savior: That chicken finally gets a second life.
- Comfort Level High: Creamy, warm, and makes the day feel less annoying.
- One-Pot Magic: Fewer dishes, happier future me.
- Hard to Ruin: I’ve eyeballed everything and it still worked.
- Smells Like Home: Onion, garlic, butter, thyme. Enough said.
- Filling Without Being Heavy: You feel satisfied, not sleepy.
- Even Better Tomorrow: Soup always knows how to improve overnight.
Tips I Learned the Hard Way
- Brown the Mushrooms: Pale mushrooms are boring. Let them get golden.
- Don’t Rush the Onions: Soft and slightly caramelized is the goal.
- Low Heat for Cream: Boiling equals weird texture.
- Whisk the Flour First: Dumping it straight in makes lumps that stare back at you.
- Go Easy on the Soy Sauce: A little adds depth. Too much takes over.
- Taste at the End: Rotisserie chicken can be salty on its own.
- Simmer, Don’t Blast: Gentle heat keeps everything smooth.
Variations You Can Mess Around With
- Garlic Lover Mode: Add an extra clove or two.
- Herb Switch: Try sage or Italian seasoning instead of rosemary.
- Veggie Boost: Toss in peas or spinach at the end.
- Spicy Mood: A pinch of red pepper flakes.
- No Cream: Use milk, but expect it thinner.
- Extra Thick: Add a bit more slurry.
- Rice Version: Stir in cooked rice for a heartier bowl.
How To Make “Rotisserie Chicken Mushroom Soup”
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup thinly sliced carrots
- 2 cups sliced mushrooms
- 4 cups chicken broth
- 1 cup water
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 cups shredded rotisserie chicken
- 1 tablespoon soy sauce
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- Salt and pepper to taste
- Chopped parsley for topping, optional
Instructions
Step 1:
Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 3 to 4 minutes until soft and lightly golden.
Step 2:
Add the garlic and carrots and cook another 2 to 3 minutes, stirring so the garlic doesn’t burn.
Step 3:
Stir in the mushrooms and let them cook for 5 to 7 minutes until they release their liquid and start to brown.
Step 4:
Add the shredded chicken and drizzle in the soy sauce. Stir and cook for 2 minutes to warm everything through.
Step 5:
Pour in the broth and water, scraping the bottom of the pot. Add thyme, rosemary, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes.
Step 6:
In a small bowl, whisk the flour with a few tablespoons of cool water to make a smooth slurry. Slowly pour it into the soup while stirring.
Step 7:
Add the cream and butter. Let the soup simmer gently for about 5 more minutes until slightly thickened. Taste and adjust seasoning.
Step 8:
Ladle into bowls and top with parsley if you feel fancy.
Rotisserie Chicken Mushroom Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 3 to 4 minutes until soft and lightly golden.
- Add the garlic and carrots and cook another 2 to 3 minutes, stirring so the garlic doesn’t burn.
- Stir in the mushrooms and let them cook for 5 to 7 minutes until they release their liquid and start to brown.
- Add the shredded chicken and drizzle in the soy sauce. Stir and cook for 2 minutes to warm everything through.
- Pour in the broth and water, scraping the bottom of the pot. Add thyme, rosemary, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes.
- In a small bowl, whisk the flour with a few tablespoons of cool water to make a smooth slurry. Slowly pour it into the soup while stirring.
- Add the cream and butter. Let the soup simmer gently for about 5 more minutes until slightly thickened. Taste and adjust seasoning.
- Ladle into bowls and top with parsley if you feel fancy.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 300 kcal |
| Carbohydrates | 10 gm |
| Fat | 18 gm |
| Protein | 25 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With crusty bread for dipping.
- On cold nights when I need comfort.
- As lunch the next day in a big mug.
- With a simple salad on the side.
- For family when I don’t want complaints.
- Straight from the pot when no one’s watching.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for about 3 days.
- Freeze Okay: Up to 3 months, but texture softens a bit.
- Reheat Gently: Low heat so the cream behaves.
- Thickens Overnight: Add a splash of broth when reheating.
- Flavor Gets Cozier: Day two is usually better.
FAQs (Real Questions People Actually Ask)
Can I use leftover roasted chicken instead?
Yes, any cooked chicken works.
Can I make it dairy-free?
You can skip cream and use more broth, but it won’t be creamy.
What if I don’t have rosemary?
Just use extra thyme.
Can I use canned mushrooms?
Fresh is better, but canned will survive.
Is it supposed to be thick?
Yes, lightly creamy, not stew-thick.
Can I double the recipe?
Absolutely. It scales easily.
Can I add noodles or rice?
Yes, but cook them separately and add at the end.
