Cozy Rotisserie Chicken Mushroom Soup

There’s something about a steaming bowl of soup on a chilly day that just wraps you up like a soft, familiar blanket. This Cozy Rotisserie Chicken Mushroom Soup hits that exact spot — creamy, earthy mushrooms mingling with tender chicken from a rotisserie bird you picked up on a whim. It’s the kind of soup that makes your kitchen smell like a hug and your heart feel full, even after the first spoonful. Trust me, when the weather dips or you just want to slow down and savor some warmth, this soup is your new best friend.

Quick Facts

Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

3 cups shredded rotisserie chicken (skin removed)
8 ounces cremini or white mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup half-and-half or whole milk
3 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil

How I Make It

Step 1:

First up, heat 2 tablespoons olive oil in a large pot over medium heat. Toss in the sliced mushrooms and cook until they’re golden and tender — about 6-8 minutes. You’ll know they’re ready when they start to shrink and develop a rich, earthy aroma that makes you want to dive right in.

Step 2:

Add the chopped onion and sauté for another 4-5 minutes until soft and translucent. Stir in the garlic and cook for just 30 seconds — careful not to burn it! This step builds a flavorful base for the soup.

Step 3:

Next, melt the butter right in the pot, then sprinkle in the flour. Stir constantly for about 1-2 minutes to make a roux—it should look like a smooth paste without lumps. This helps thicken your soup beautifully.

Step 4:

Slowly whisk in the chicken broth to avoid clumps. Once it’s smooth, add the half-and-half, thyme, salt, and pepper. Bring everything to a gentle simmer — you want it bubbling softly, not boiling hard.

Step 5:

Stir in the shredded rotisserie chicken. Let the soup simmer for about 10 minutes so the flavors have time to get cozy together. Give it a taste and adjust salt and pepper as needed.

Step 6:

Serve it up warm, maybe with a crusty slice of bread or a sprinkle of fresh parsley if you’re feeling fancy. The broth should be creamy, the mushrooms tender yet firm, and the chicken juicy and flavorful.

Variations & Tips

Swap half the cremini mushrooms for shiitakes for a deeper, woodsy flavor.
Add a splash of white wine right after the mushrooms sauté for a subtle acidity boost.
For a dairy-free version, use coconut milk instead of half-and-half and a dairy-free butter substitute.
Throw in some chopped fresh spinach or kale at the end for a vitamin-packed twist.
If you like a thicker soup, mix an extra tablespoon of flour into a few tablespoons of cold broth and stir it in at step 5.

How I Like to Serve It

This soup is perfect for an easy weeknight dinner wrapped in a cozy vibe. I love pairing it with a crisp green salad dressed with lemon vinaigrette in springtime, or with a warm apple cider in fall. When it’s chilly outside, nothing beats a bowl of this soup by candlelight with soft jazz playing in the background.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat, stirring occasionally to keep the soup creamy and smooth.

Closing: This soup is a simple but soulful recipe that never fails to comfort — it’s my go-to when I want warmth in a bowl, fast and fuss-free.