Creamy Rotisserie Chicken and Mushroom Soup

Creamy Rotisserie Chicken and Mushroom Soup: The Ultimate 30-Minute Comfort Meal

November 15, 2025

Craving a deep, savory meal but only have 30 minutes? This Creamy Rotisserie Chicken and Mushroom Soup is the ultimate solution for quick comfort. By using a store-bought rotisserie chicken, you skip hours of cooking and serve a rich, homemade-tasting dinner in under half an hour. It’s the perfect easy weeknight soup for busy home cooks.

Thank you for reading this post, don’t forget to subscribe!

Prep Time	Cook Time	Servings
10 Minutes	20 Minutes	4-6 People

![A close-up, inviting image of a bowl of creamy chicken and mushroom soup, garnished with fresh thyme.]

Why This Easy Weeknight Soup is a Game-Changer

This recipe is a staple in our busy home cook repertoire for three simple reasons:

Speed & Simplicity: The star of the show is the pre-cooked rotisserie chicken. This simple shortcut transforms this dish from a weekend project into a viable quick comfort food any night of the week.
Incredible, Deep Flavor: Don’t let the speed fool you. Sautéing fresh mushrooms, celery, and aromatic thyme in butter builds a fantastic flavor foundation that makes this soup taste anything but rushed.
Total Versatility: This homemade chicken soup is a perfect canvas. It’s creamy and satisfying as written, but it’s also easy to adapt with the ingredients you have on hand (more on that below!).

What You’ll Need: Simple, Flavorful Ingredients

This recipe uses a combination of fresh aromatics and convenient pantry staples to create its cozy flavor.

The Base & Aromatics:

1 tbsp Olive Oil
1 tbsp Butter
1 small Red Onion, finely chopped
2 Celery Stalks, sliced
250g Chestnut or Portabellini Mushrooms, sliced

Seasoning & Herbs:

2 tsp Fresh Thyme (or 1 tsp dried)
2 cloves Garlic, crushed
Salt and Black Pepper, to taste

Liquids & Creaminess:

4 cups Chicken Broth or Stock
1 cup Heavy Cream
1 tbsp Lemon Juice

The Protein:

2 cups shredded Rotisserie Chicken

Chef’s Note: You can easily substitute the red onion with a yellow onion or shallots. Feel free to use a mix of your favorite mushrooms for an even deeper flavor!

How to Make Your Creamy Chicken and Mushroom Soup

This process is straightforward and comes together in two main parts.

Step 1: Make the Soup Base

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped red onion and sliced celery, and sauté for 3-4 minutes until they begin to soften.
Cook the Mushrooms: Add the sliced mushrooms and fresh thyme. Cook for another 5-7 minutes, allowing the mushrooms to release their water and become beautifully golden brown.
Add Garlic: Stir in the crushed garlic and cook for one more minute until fragrant.

Step 2: Combine and Simmer

Create the Broth: Pour in the 4 cups of chicken broth, scraping the bottom of the pot to lift all those delicious browned bits (this is flavor!).
Incorporate Cream and Chicken: Reduce the heat to a gentle simmer. Stir in the heavy cream and the shredded rotisserie chicken. Let it simmer for 5-10 minutes to allow the flavors to meld and the chicken to heat through.
The Finishing Touch: Just before serving, stir in the tablespoon of lemon juice. This is a pro move that cuts through the richness and makes the entire soup taste brighter and more balanced. Season well with salt and pepper to taste.

Pro Tips for the Best Chicken Soup

Don’t Skip the Brown: Letting the mushrooms get a good sear is crucial for developing a deep, umami flavor. Don’t crowd the pan!
Fresh Herbs Make a Difference: While dried thyme works in a pinch, fresh thyme truly elevates this mushroom soup with heavy cream to a new level.
Want a Thicker Soup? If you prefer an even thicker consistency, create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering soup and let it cook for another 2-3 minutes until thickened.

Cozy Up with a Bowl Tonight

This Creamy Rotisserie Chicken and Mushroom Soup truly is the perfect quick comfort food. It’s rich, satisfying, and proof that you don’t need to spend all day in the kitchen to create a homemade chicken soup that feels like a warm hug. It’s guaranteed to become a family favorite for those chilly nights when you need a comforting meal, fast.

Ready to give it a try? We’d love to see your creation! Leave a comment below with your thoughts or any fun variations you tried.

Creamy Rotisserie Chicken and Mushroom Soup: Printable Recipe

A rich and comforting soup that comes together in just 30 minutes using a handy rotisserie chicken shortcut. The ultimate easy weeknight comfort food.

Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 315kcal

Equipment

Large pot or Dutch oven

Ingredients

1 tbsp Olive Oil
1 tbsp Butter
1 small Red Onion finely chopped
2 Celery Stalks sliced
250 g Chestnut or Portabellini Mushrooms sliced
2 tsp Fresh Thyme or 1 tsp dried
2 cloves Garlic crushed
4 cups Chicken Broth
1 cup Heavy Cream
2 cups Rotisserie Chicken shredded
1 tbsp Lemon Juice
Salt and Black Pepper to taste

Instructions

Sauté Aromatics: In a large pot, heat olive oil and butter over medium-high heat. Add onion and celery and sauté for 3-4 minutes until softening.1 tbsp Olive Oil, 1 tbsp Butter, 1 small Red Onion, 2 Celery Stalks
Cook Mushrooms: Add the sliced mushrooms and thyme. Cook for 5-7 minutes until the mushrooms are golden brown.250 g Chestnut or Portabellini Mushrooms, 2 tsp Fresh Thyme
Add Garlic: Stir in the crushed garlic and cook for 1 minute until fragrant.2 cloves Garlic
Create Broth: Pour in the chicken broth, scraping the bottom of the pot to deglaze.4 cups Chicken Broth
Simmer: Reduce heat to a simmer. Stir in the heavy cream and shredded rotisserie chicken. Let it simmer for 5-10 minutes.1 cup Heavy Cream, 2 cups Rotisserie Chicken
Finish: Stir in the lemon juice. Season with salt and pepper to taste. Serve immediately.1 tbsp Lemon Juice, Salt and Black Pepper

Notes

Substitutions: Yellow onion can be used instead of red onion. A mix of mushroom varieties works wonderfully.
Thickening: For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water into a slurry and stir it into the simmering soup until thickened.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition

P.S. If you’re looking for more ways to use that handy rotisserie chicken, check out our recipe for : Easy Rotisserie Chicken Salad Sandwiches. And for more on the health benefits of mushrooms, see this great resource from culinary institute of America.