Rotisserie Chicken and Mushroom Soup: Easy, 30-Minute Recipe

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This easy rotisserie chicken and mushroom soup is the coziest, most comforting meal you’ll make all week, proving that a delicious, hearty dinner doesn’t have to take hours of effort. It’s a quick, one-pot recipe that comes together in a flash thanks to the shortcut of using a store-bought rotisserie chicken.

This soup is rich, creamy, and packed with savory, earthy mushrooms, tender shredded chicken, and fresh spinach. It’s the perfect way to turn a simple store-bought bird into a homemade masterpiece.

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Key Takeaways

Effortless & Quick: You’ll have a warm, delicious dinner ready in under 30 minutes. It’s truly a weeknight dinner game-changer!
Insanely Delicious: The combination of savory mushrooms, tender chicken, and a creamy broth will make everyone ask for seconds.
Ultimate Comfort Food: There’s nothing like a warm bowl of soup to soothe the soul. This one is like a cozy creamy Tuscan chicken soup‘s best friend.
Customizable: It’s super forgiving! You can easily add more veggies, swap out the greens, or adjust the spices to make it your own.

Why You’ll Love This Rotisserie Chicken and Mushroom Soup

It’s a lifesaver for those busy weeknights when you need a home-cooked meal but don’t have the time to start from scratch.
The mushrooms add a rich, meaty flavor that makes this soup feel so much more decadent than it actually is.
That shredded rotisserie chicken? It’s perfectly seasoned and ready to go, saving you a huge chunk of prep time.
It’s a great way to sneak some veggies into your family’s diet. The spinach wilts right into the soup, so it’s a win-win! It’s also packed with wholesome, fiber-rich ingredients from the mushrooms and spinach, which are great for keeping you full and satisfied.
Trust me, this soup tastes like it simmered all day long, but you’ll have it on the table faster than you can order takeout.
It’s an absolute flavor bomb! Seriously, this one is so good it might just rival that creamy white chicken chili recipe everyone always asks me about.

Food or Cultural Background

There’s something so special about a good soup. For me, it always brings back memories of my mom. She was a master at turning leftovers into a brand-new meal. I still remember the first time she made a soup like this with leftover chicken. It was a cold, rainy day, and the smell of the sautéing mushrooms and garlic filled our whole kitchen. She said it was her secret to making a new meal from what we already had. It taught me that good food doesn’t have to be complicated or expensive—it just needs a little love and creativity. This fall harvest vegetable soup also reminds me of that time.

Ingredients for Rotisserie Chicken and Mushroom Soup

Rotisserie Chicken and Mushroom Soup ingredients

Ingredient	Notes/Substitutes
1 onion, diced	Yellow or white onion work great.
2 celery sticks, finely chopped	You could also add some carrots for a mirepoix base.
4 garlic cloves, crushed	Fresh is best, but a teaspoon of garlic powder works in a pinch.
500 g (1lb) mushrooms, thinly sliced	Cremini or button mushrooms are perfect.
2 tsp fresh thyme	Dried thyme works too; use about 1 teaspoon.
1 rotisserie chicken, shredded	A Costco rotisserie chicken is perfect here. About 3 cups of shredded chicken.
6 cups stock	Chicken broth or vegetable broth both work.
1 cup cream	Heavy cream or half-and-half. For a lighter version, use canned coconut milk.
3 cups spinach, chopped	Use fresh or frozen spinach. No spinach? Try kale!
Pinch of chili flakes	Optional, for a little kick.
Salt and pepper	To taste.

Equipment Needed

Large pot or Dutch oven
Cutting board
Sharp knife
Ladle

How to Make Rotisserie Chicken and Mushroom Soup Step-by-Step

Heat a splash of olive oil or a knob of butter in your large pot over medium heat.
Sauté the onion and celery. Cook them for about 5-7 minutes, until they get soft and translucent. You’ll know they’re ready when they smell sweet.
Add the mushrooms. Stir and cook until they release their liquid and get a nice golden-brown color, which takes about 8-10 minutes. This step is key for that deep, savory flavor, so don’t rush it!
Stir in the fresh thyme and crushed garlic. Cook for just a minute until they smell fragrant—you don’t want the garlic to burn.
Pour in the stock and cream, then bring the mixture to a gentle simmer. This helps the flavors all get to know each other.
Add the shredded chicken cobb salad meat and chopped spinach. Stir well until the spinach wilts completely, which will only take a couple of minutes.
Season with salt, pepper, and a pinch of chili flakes. Give it a taste and add a squeeze of lemon juice to brighten everything up.
Serve hot with some crusty bread for dipping, and enjoy!

Expert Tips for the Best Results

Don’t overcrowd the pan when you cook the mushrooms. If they’re too close together, they’ll steam instead of brown. Work in batches if you need to!
Use good quality stock. A flavorful stock is the backbone of this soup.
For an even richer soup, you can add a tablespoon or two of flour or cornstarch to the vegetables after they’ve softened but before you add the liquid. This helps to thicken it up nicely.
When you add the cream, turn the heat down to low to prevent it from curdling. Nobody wants a chunky soup!
A little squeeze of fresh lemon juice right at the end is a game-changer. It cuts through the richness of the cream and makes the whole soup sing. It’s a trick I learned from making my steak bites with garlic butter!

What to Serve With Rotisserie Chicken and Mushroom Soup

This soup is a meal on its own, but it’s even better with a sidekick!

A piece of crusty sourdough or a warm baguette for dipping.
A grilled cheese sandwich—the ultimate comfort food combo!
A simple side salad to add a fresh, crisp contrast.
Some crunchy crackers or croutons sprinkled on top.

Storing and Reheating Tips

This soup is fantastic for leftovers and meal prep. Simply let it cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3-4 days. To reheat, warm it gently on the stovetop over low-medium heat, stirring occasionally. You can also microwave individual portions. If the soup is too thick, just add a splash of chicken stock or milk to thin it out to your liking.

Nutrition Facts

	Amount Per Serving	% Daily Value
Calories	370	19%
Total Fat	29g	37%
Saturated Fat	12g	60%
Cholesterol	141mg	47%
Sodium	973mg	42%
Total Carbohydrates	7g	3%
Dietary Fiber	2g	7%
Total Sugars	4g	%
Protein	23g	46%

Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Rotisserie Chicken and Mushroom Soup

What makes mushroom soup taste better?

To make a creamy mushroom soup taste better, focus on browning the mushrooms well to develop their deep, earthy flavor. Using fresh herbs like thyme and a good quality stock also makes a huge difference. A final touch of heavy cream and a little bit of acidity from lemon juice will round out the flavor beautifully.

How to make chicken and mushroom soup?

To make chicken and mushroom soup, start by sautéing your aromatics and mushrooms. Then, add chicken stock and seasonings, bringing the soup to a simmer. Finally, stir in shredded, cooked chicken and a splash of cream to create a rich, comforting meal.

Can you make chicken soup with Costco rotisserie chicken?

Yes, you can absolutely make rotisserie chicken and mushroom soup with a Costco chicken. It’s actually the perfect shortcut! The chicken is already cooked, seasoned, and so tender, which means you can just shred it and toss it right into your simmering soup base.

What is the secret ingredient in rotisserie chicken?

The “secret ingredient” in many store-bought rotisserie chickens, especially from places like Costco, is often a salt or saline solution that’s injected into the meat before cooking. This brining process makes the chicken incredibly juicy, tender, and flavorful throughout, which is why it’s so perfect for this soup!

What does Costco inject into their rotisserie chickens?

According to reports, Costco’s rotisserie chickens are injected with a saline solution. The solution contains salt, water, and other natural seasonings like rosemary extract and sodium phosphate. This process helps to keep the chicken moist and tender while also infusing it with flavor from the inside out.

Final Thoughts

I truly hope you give this rotisserie chicken and mushroom soup a try. It’s one of those recipes that just feels like a warm hug in a bowl, and I can’t wait to hear how much you love it. Don’t be shy—leave a comment and a review below, and tag me in your photos on social media! Happy cooking, my friend! You can also check out this easy baked zucchini recipe if you’re looking for another quick and simple meal.

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