Hearty Chicken Mushroom Soup

This rotisserie chicken mushroom soup has become my go-to remedy for hectic weeknights when I need something comforting yet quick. The rich broth combined with earthy mushrooms and tender chicken creates a meal that feels like it simmered all day but actually comes together in just 20 minutes.

I first created this soup during a particularly busy week when my family was fighting off winter colds. The warming broth and hearty ingredients were exactly what we needed, and now it appears on our table at least twice a month during the cooler seasons.

Ingredients

• Rotisserie chicken: the ultimate time saver providing tender precooked meat with wonderful flavor
• Mushrooms: choose cremini for everyday use or splurge on wild mushrooms for special occasions
• Onion and celery: create the aromatic foundation of any good soup
• Fresh thyme: adds an earthy herbal note that pairs perfectly with mushrooms
• Chicken stock: use homemade for the richest flavor or a good quality store bought option
• Heavy cream: adds luxurious richness without making the soup too heavy
• Fresh spinach: wilts perfectly into the hot broth adding color and nutrition
• Garlic: adds depth of flavor always worth using fresh instead of pre minced
• Salt pepper and chili flakes: for seasoning to your taste preference

Step-by-Step Instructions

Sauté the Vegetables:

Heat olive oil or butter in a large pot over medium heat then add diced onion and celery. Cook for about 5 minutes until they become soft and translucent but not browned. This creates a sweet aromatic base for your soup.

Brown the Mushrooms:

Add sliced mushrooms to the pot and cook for 6 to 8 minutes until they release their moisture and begin to turn golden brown. Proper browning creates deep umami flavor that makes this soup special. Resist the urge to stir too frequently.

Add Aromatics:

Sprinkle in the fresh thyme leaves and crushed garlic cloves cooking for just 30 seconds until fragrant. The heat releases the essential oils in these ingredients without burning them which would create bitterness.

Create the Broth:

Pour in the chicken stock and cream bringing everything to a gentle simmer. Allow this mixture to cook for about 5 minutes to let the flavors meld together creating a cohesive base.

Finish with Protein and Greens:

Add the shredded rotisserie chicken and chopped spinach simmering for another 5 minutes until the chicken is heated through and the spinach has wilted completely into the soup.

Season and Serve:

Taste the soup and adjust with salt pepper and a squeeze of fresh lemon juice which brightens all the flavors. Serve immediately in warmed bowls with crusty bread on the side.

Save This

The mushrooms are truly the star of this soup in my kitchen. I often splurge on a mixture of cremini portobello and shiitake when entertaining guests. The combination creates incredible depth that makes everyone think I spent hours developing the flavors rather than just 20 minutes of actual cooking time.

Creamy vs. Clear Broth Options

While this recipe creates a lighter broth style soup it can easily be adapted to a creamier consistency. The original version allows the flavors of the chicken and mushrooms to shine through a delicate broth. If you prefer something heartier simply mix a tablespoon of cornstarch with a little milk to create a slurry then stir it into the simmering soup. Let it cook for an additional 10 minutes and you'll have a thicker more substantial texture. I often make the thicker version when serving this as a standalone meal rather than as a starter.

Make Ahead and Storage Tips

This soup actually improves with time making it perfect for meal prep. Cook it completely then cool and refrigerate for up to 3 days. The flavors will continue to develop as it sits. When reheating gently warm it on the stovetop rather than using a microwave which can sometimes cause the cream to separate. For longer storage freeze portions without the cream then add it after thawing and reheating. The soup freezes beautifully for up to 3 months when stored in airtight containers.

Customization Ideas

The beauty of this recipe lies in its adaptability. You can transform it completely by changing just a few ingredients. Swap the spinach for kale allowing it to simmer a few minutes longer to tenderize. Add cooked wild rice or barley for a heartier meal in a bowl. For a dairy free version replace the cream with full fat coconut milk and a tablespoon of nutritional yeast which adds richness without dairy. During spring I love adding fresh asparagus and peas in the last few minutes of cooking.

Common Queries

→ Can I make this soup thicker?

Yes! For a thicker consistency, add a tablespoon of cornstarch mixed with milk to create a slurry, then simmer for 10-15 minutes to thicken the soup.

→ What can I substitute for rotisserie chicken?

Any pre-cooked chicken works well, including leftover roasted chicken, poached chicken breasts, or even canned chicken in a pinch. You could also cook chicken specifically for this soup if rotisserie isn't available.

→ What type of mushrooms work best in this soup?

Button or cremini mushrooms are ideal for their flavor and texture, but you can use any variety or a mix of wild mushrooms for more complex flavors. Shiitake or portobello mushrooms would add extra earthiness.

→ Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop. The flavors often develop and improve after a day.

→ Is there a dairy-free alternative to the cream?

Full-fat coconut milk or cashew cream work well as dairy-free alternatives. For a lighter option, try unsweetened almond milk thickened with a bit more cornstarch.

→ What sides pair well with this soup?

Crusty bread or garlic bread is perfect for dipping. A simple green salad or roasted vegetables also complement the rich soup nicely for a complete meal.