Creamy Chicken Mushroom Soup

This cozy rotisserie chicken mushroom soup transforms store-bought chicken into a restaurant-worthy meal in just 25 minutes. The creamy broth is packed with earthy mushrooms and brightened with fresh spinach for a satisfying dinner that feels like it simmered all day.

I created this recipe on a cold Wednesday night when I had a rotisserie chicken in the fridge and needed something comforting but quick. My family was stunned by how luxurious it tasted with so little effort. Now it's our go-to solution for busy weeknights when we need something nourishing and fast.

Ingredients

• Rotisserie chicken: Adds instant flavor and protein while saving hours of cooking time
• Mushrooms: Provide meaty texture and umami depth, try cremini for everyday use or splurge on wild mushrooms for special occasions
• Fresh thyme: Brings an earthy herbal note that perfectly complements the mushrooms
• Cream: Creates silky richness but can be adjusted based on how indulgent you want to be
• Spinach: Adds color, fresh flavor, and nutrients that balance the richness
• Lemon juice: Brightens all the flavors and cuts through the richness
• Chicken stock: Forms the foundation, look for low-sodium varieties so you can control the seasoning

Step-by-Step Instructions

Sauté the Vegetables:

Heat olive oil or butter in a large pot over medium heat until shimmering. Add diced onion and celery, cooking for a full 5 minutes until they become translucent and aromatic. Take your time here, as properly softened aromatics create the foundation of flavor for the entire soup.

Cook the Mushrooms:

Add your sliced mushrooms to the pot and increase heat slightly. Let them cook undisturbed for 2 minutes before stirring, then continue cooking for another 3-4 minutes. The key is patience, allowing the mushrooms to release their moisture, then continue cooking until that liquid evaporates and they begin to brown. This concentrates their flavor dramatically.

Add Garlic and Thyme:

Stir in crushed garlic and fresh thyme leaves, cooking just until fragrant, about 1 minute. Be careful not to burn the garlic, which happens quickly and will give your soup a bitter taste. The aroma will tell you when they're ready – a strong garlicky herbal scent will fill your kitchen.

Simmer the Soup:

Pour in chicken stock and cream, stirring to incorporate all the flavorful bits from the bottom of the pot. Bring to a gentle simmer, not a rolling boil, which could cause the cream to separate. Let this mixture simmer for 5 minutes, allowing the flavors to meld together.

Add Chicken and Spinach:

Add the shredded rotisserie chicken and chopped spinach, stirring gently to incorporate. The residual heat will warm the chicken and wilt the spinach perfectly. Simmer for just 5 more minutes – any longer and the chicken might become stringy.

Season:

Season with salt, pepper, and optional chili flakes. Then add fresh lemon juice, starting with just a teaspoon and adjusting to taste. The acid from the lemon brightens all the flavors and balances the richness of the cream. Always taste and adjust before serving.

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You Must Know

Contains simple ingredients but delivers complex flavors. Perfect for meal prep, freezes beautifully for up to 3 months. Can be customized with whatever vegetables you have on hand. Naturally gluten-free if using appropriate stock.

Making It Lighter

While the cream version is luxurious, you can easily make this soup lighter without sacrificing flavor. Substitute the heavy cream with half-and-half, evaporated milk, or even plain Greek yogurt stirred in after the soup has been removed from heat. For an even lighter option, use milk thickened with a tablespoon of cornstarch slurry. The mushrooms provide such rich flavor that the soup remains satisfying even with these lighter substitutions.

Clever Upgrades

Transform this soup into something special with thoughtful additions. A splash of dry sherry or white wine added after cooking the mushrooms brings sophisticated depth. For texture, consider adding cooked wild rice or barley during the final simmer. Finish with fresh herbs like chives or dill just before serving. My personal favorite upgrade is a drizzle of truffle oil for special occasions – it elevates this humble soup to dinner party status.

Serving Suggestions

This soup pairs perfectly with crusty bread for dipping but can easily become a complete meal with the right accompaniments. Serve alongside a simple arugula salad dressed with lemon vinaigrette for a light dinner. For heartier appetites, a grilled cheese sandwich made with sharp cheddar and grainy mustard makes an ideal companion. During holiday seasons, I serve this as a first course before a simple roast paired with a crisp white wine.

Recipe FAQs

→ Can I use other mushroom varieties in this soup?

Absolutely! While button or cremini mushrooms work wonderfully, you can experiment with shiitake, portobello, or wild mushroom blends for deeper flavor. Each variety will bring its own unique taste and texture to the final dish.

→ How can I make this soup dairy-free?

To make a dairy-free version, substitute the cream with full-fat coconut milk or a plain, unsweetened non-dairy creamer. Use olive oil instead of butter for sautéing. The soup will have a slightly different flavor profile but will still be deliciously creamy.

→ Can I freeze this soup?

While you can freeze this soup, cream-based soups tend to separate when thawed. For best results, freeze the soup before adding the cream, then add fresh cream when reheating. Alternatively, freeze in individual portions and reheat gently on the stove, stirring frequently.

→ What can I use instead of rotisserie chicken?

If rotisserie chicken isn't available, you can use any cooked chicken - poached chicken breasts, leftover roast chicken, or even canned chicken in a pinch. You'll need about 3 cups of shredded chicken. For a vegetarian version, substitute with chickpeas or white beans.

→ How can I make this soup thicker?

For a thicker consistency, you have several options. Create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water and stir it into the simmering soup. Alternatively, blend 1-2 cups of the soup (avoiding chicken pieces) and return to the pot, or reduce the amount of stock by 1-2 cups.

→ What herbs can I substitute for thyme?

Fresh thyme can be replaced with dried thyme (use 2/3 teaspoon), or try other herbs like rosemary, sage, or tarragon. Each will create a different flavor profile. A tablespoon of fresh parsley added at the end also works beautifully for a lighter, fresher taste.