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Rotisserie Chicken Mushroom Soup – Easy, Flavorful, and Family-Approved

Rotisserie Chicken Mushroom Soup in bowl
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This Rotisserie Chicken Mushroom Soup is a rich, soul-soothing bowl of comfort made with tender shredded chicken, earthy mushrooms, herbs, and a creamy finish. It’s the perfect cozy meal for chilly days, bringing warmth and nostalgic flavor to your table with minimal effort.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced (white button or cremini)
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 1/2 cup half and half
  • 2 tablespoons chopped fresh parsley

Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onions and sauté for 4–5 minutes until translucent. Stir in the garlic and cook for another minute.

2. Add the sliced mushrooms and cook for 8–10 minutes until golden and reduced. Season with thyme, salt, and pepper.

3. Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.

4. Gradually pour in the chicken broth while stirring to prevent lumps. Bring the soup to a gentle simmer and cook for 10 minutes to thicken slightly.

5. Add the shredded rotisserie chicken and heat through, about 5 minutes.

6. Lower the heat and stir in the half and half. Warm gently without bringing to a boil.

7. Stir in chopped parsley just before serving. Ladle the soup into bowls and serve with crusty bread if desired.

Notes

This soup is flexible—swap in leftover cooked chicken or use different mushrooms like shiitake for more depth.

Avoid boiling after adding half and half to maintain a silky texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezes well before adding the cream—just stir in fresh half and half when reheating.

For added flavor, deglaze the mushrooms with a splash of dry white wine before adding the flour.

Find it online: https://cookingwithramsay.com/rotisserie-chicken-mushroom-soup/