Creamy Chicken Mushroom Soup
What makes this recipe truly stand out is the balance between convenience and flavor. The rotisserie chicken provides immediate richness, the mushrooms add earthiness, thyme lends warmth, and the cream ties everything together into a silky, comforting bowl.
It tastes like something that simmered all afternoon — but you can have it on the table in under an hour.
Cozy, simple, and deeply satisfying — that’s the beauty of creamy chicken mushroom soup made the smart way.
Creamy Chicken Mushroom Soup
This Rotisserie Chicken Mushroom Soup is pure comfort in a bowl — and it’s ready in just 35 minutes. Perfect for chilly nights or busy days when you need something warm and satisfying, this recipe keeps things simple by using pre-cooked rotisserie chicken. Tender sautéed mushrooms, a creamy, velvety broth, and fragrant thyme come together for a rich, cozy flavor that tastes like it simmered all day. Enjoy!
Equipment
Ingredients
- 2 cups rotisserie chicken shredded
- 1 cup mushrooms sliced cremini, shiitake, or a mix
- 1 onion medium, diced
- 2 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ¼ tsp salt and pepper add more to taste
- parsley Optional
- lemon juice from a wedge of a lemon Optional
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Ensure the pot is large enough to hold all the ingredients.2 tablespoons butter, 1 tablespoon olive oil
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes. Be careful not to burn the garlic.1 onion, 2 cloves garlic
- Stir in the sliced mushrooms and cook until they release their moisture and begin to brown. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking. Cook until they are lightly brown.1 cup mushrooms
- Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.4 cups chicken broth
- Add the shredded rotisserie chicken and dried thyme to the simmering broth.2 cups rotisserie chicken, 1 teaspoon dried thyme
- Simmer for 15 minutes, allowing the flavors to meld together. This step is crucial for developing the rich taste of the soup.
- Stir in the heavy cream and season with salt and pepper to taste. If desired, add a splash of lemon juice for brightness.1 cup heavy cream, ¼ tsp salt and pepper, lemon juice from a wedge of a lemon
- Cook for an additional 5 minutes, ensuring the soup is heated through but not boiling.
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.parsley
Nutrition
Calories: 356kcal | Carbohydrates: 5g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 897mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg