Creamy Chicken Mushroom Soup

This hearty rotisserie chicken mushroom soup has become my go-to comfort meal during cold evenings when I need something warming and satisfying without spending hours in the kitchen.

I first created this soup last winter when we had unexpected guests and a leftover rotisserie chicken. It was such a hit that it's now requested whenever friends come over for casual dinners. The combination of earthy mushrooms and savory chicken creates magic in every spoonful.

Ingredients

• Olive oil: adds richness and helps build flavor in the vegetables
• Medium onion: forms the aromatic foundation of the soup
• Garlic cloves: provide essential depth and complexity
• Carrots: add natural sweetness and beautiful color
• Mushrooms: deliver earthy flavor and meaty texture use cremini for best results
• Chicken broth: creates the savory base try homemade if possible
• Water: adjusts consistency while maintaining flavor
• Dried thyme and rosemary: provide herbaceous notes that complement mushrooms perfectly
• Rotisserie chicken: adds smoky richness and saves significant preparation time
• Soy sauce: enhances umami and deepens flavor
• Heavy cream: transforms the broth into a velvety delight
• All-purpose flour: creates the perfect thickness without clumping
• Butter: adds silky richness to the finished soup

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add finely chopped onion and cook for 4 minutes until translucent and softened. The onions should become slightly golden but not brown. This creates the flavor foundation for your entire soup.

Add the Garlic and Carrots:

Toss in minced garlic and thinly sliced carrots. Sauté for 3 minutes, stirring frequently to prevent garlic from burning. The garlic should become fragrant but not colored. The carrots will begin to slightly soften while retaining their structure.

Cook the Mushrooms:

Add sliced mushrooms to the pot. Cook for 7 minutes, stirring occasionally. The mushrooms will first release their moisture and then begin to brown slightly. This concentration of flavor is crucial for developing the soup's rich taste profile.

Add the Rotisserie Chicken:

Incorporate shredded rotisserie chicken and drizzle with soy sauce. Stir to combine everything thoroughly and cook for 3 minutes to allow the chicken to absorb flavors from the vegetables. The soy sauce will caramelize slightly, adding depth.

Prepare the Soup Base:

Pour in chicken broth and water, stirring to combine. Add dried thyme, rosemary, salt, and pepper. Bring to a simmer and allow to cook for 10 minutes. The herbs will infuse the broth, creating a fragrant, flavorful base.

Thicken the Soup:

Whisk flour with a small amount of water in a separate bowl until smooth. Gradually add this slurry to the simmering soup while stirring continuously. Cook for 2 minutes until the soup begins to thicken noticeably.

Make the Soup Creamy:

Stir in the heavy cream and continue simmering for 5 minutes. The soup will transform into a velvety, rich consistency. Taste and adjust seasoning with additional salt and pepper if needed.

Serve and Garnish:

Ladle the hot soup into bowls. Top with freshly chopped parsley for brightness and color. Serve immediately with crusty bread on the side for dipping into the luscious broth.

Save

The mushrooms are truly the secret star in this recipe. I originally added them because they were about to go bad in my refrigerator, but their earthy flavor paired so perfectly with the rotisserie chicken that they've become non-negotiable. My family now judges the quality of this soup based on how generously I add mushrooms.

Storage Tips

This soup actually improves with time as the flavors continue to meld together in the refrigerator. Store in airtight containers for up to 4 days. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much during storage, simply add a splash of chicken broth or water to reach your desired consistency.

Ingredient Substitutions

This recipe is wonderfully adaptable to what you have on hand. No rotisserie chicken? Use leftover roasted chicken or even poached chicken breasts. The heavy cream can be replaced with half and half or even full-fat coconut milk for a dairy-free version. For the mushrooms, any variety works well—button, cremini, shiitake, or a wild mushroom blend will all create different but equally delicious versions of this soup.

Serving Suggestions

While delicious on its own, this soup pairs beautifully with many accompaniments. A simple green salad dressed with vinaigrette provides a bright contrast to the rich soup. For a heartier meal, serve over wild rice or add cooked egg noodles directly to the pot. During special occasions, I love serving this in hollowed-out bread bowls—the way the creamy broth soaks into the crusty bread creates an unforgettable dining experience.

Recipe FAQs

→ What type of mushrooms work best in this soup?

Button mushrooms, cremini, or a mixture of your favorites work excellently. For deeper flavor, consider adding some shiitake or porcini. The key is slicing them evenly so they cook at the same rate and release their earthy flavors into the broth.

→ Can I make this soup ahead of time?

Absolutely! This soup actually improves with time as the flavors meld together. You can make it 1-2 days ahead and refrigerate. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the cream from separating.

→ Is there a dairy-free alternative for the heavy cream?

Yes, you can substitute full-fat coconut milk or cashew cream for the heavy cream. Both provide similar richness and body to the soup. For the roux, use olive oil or plant-based butter instead of regular butter.

→ How can I make this soup more substantial?

Add cooked rice, barley, or noodles to make it more filling. You can also increase the vegetable content with celery, leeks, or potatoes. For extra protein, white beans make a wonderful addition alongside the chicken.

→ How long does this soup keep in the refrigerator?

When stored in an airtight container, this soup keeps well in the refrigerator for 3-4 days. The flavor often improves after the first day as the ingredients have more time to meld together.

→ Can this soup be frozen?

Yes, though cream-based soups can sometimes separate when frozen and thawed. For best results, freeze the base without adding cream, then add fresh cream when reheating. If freezing the complete soup, reheat gently while whisking to help recombine the ingredients.