Rotisserie Chicken Mushroom Soup – Hearty, Creamy & Comforting

This Rotisserie Chicken Mushroom Soup is your shortcut to cozy comfort. Using store-bought rotisserie chicken, earthy mushrooms, and a creamy, herb-infused broth, it comes together fast but tastes like it simmered all day. It’s the perfect weeknight dinner or soul-soothing lunch when the weather turns cool.

Ingredients

• 2 Tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 8 oz mushrooms (cremini or button), sliced

• 1 tsp thyme (fresh or ½ tsp dried)

• 1 tsp rosemary (fresh or ½ tsp dried)

• Salt & black pepper to taste

• 2 Tbsp all-purpose flour (optional for thickening)

• 4 cups chicken broth

• 2 cups shredded rotisserie chicken

• 1 cup heavy cream or half-and-half

• 1 Tbsp fresh parsley, chopped

• Optional: 1/2 cup cooked rice or egg noodles

Instructions

Step 1: Sauté the Base

1. Heat olive oil or butter in a large pot over medium heat.

2. Add onion and cook until soft, about 3–4 minutes.

3. Stir in garlic, mushrooms, thyme, and rosemary. Cook until mushrooms release moisture and begin to brown, 6–8 minutes. Season with salt and pepper.

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