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Creamy 30 minute rotisserie chicken mushroom soup with shredded chicken sliced mushrooms and fresh herbs in rich cream broth

Rotisserie Chicken Mushroom Soup

Rich and creamy rotisserie chicken mushroom soup featuring tender shredded chicken from store bought rotisserie chicken, sautéed button mushrooms, fresh herbs, and velvety cream broth. This comforting autumn soup comes together in just 30 minutes using convenient shortcuts creating restaurant quality results perfect for using leftover chicken making weeknight dinners easy yet impressive.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rotisserie chicken About 3 cups shredded meat
  • 10 oz button mushrooms Sliced
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion Diced
  • 4 cloves garlic Minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoon fresh thyme Leaves only
  • 0.25 cup fresh parsley Chopped, plus extra for garnish
  • 2 cups fresh spinach or kale Chopped
  • 1 teaspoon salt Plus more to taste
  • 0.5 teaspoon black pepper Freshly ground
  • 0.25 teaspoon red pepper flakes Optional

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Remove meat from rotisserie chicken discard skin and bones shred into bite sized pieces set aside
  2. Heat butter and olive oil in large pot over medium high heat add sliced mushrooms cook without stirring 3 to 4 minutes until bottoms brown
  3. Stir mushrooms cook 5 more minutes until golden brown and liquid evaporates
  4. Add diced onion cook 3 to 4 minutes until softened stir in garlic and thyme cook 1 minute until fragrant
  5. Pour in chicken broth scraping up browned bits bring to simmer
  6. Reduce heat to medium low stir in heavy cream season with salt pepper red pepper flakes
  7. Let simmer 5 minutes allowing flavors to meld
  8. Stir in shredded chicken heat through
  9. Stir in chopped spinach or kale cook 2 to 3 minutes until wilted
  10. Taste adjust seasoning ladle into bowls garnish with fresh parsley serve immediately

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.