Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or water as the soup tends to thicken upon standing.

Can I freeze Rotisserie Chicken and Mushroom Soup?

While you can freeze this soup, it's best to do so before adding the cream and spinach. Freeze the soup base (without these ingredients) for up to 3 months. When ready to serve, thaw, reheat, and then add the cream and spinach just before serving for the best texture and flavor.

What can I serve with this soup?

This hearty soup pairs well with a variety of sides. Try it with a crusty baguette, garlic bread, or a side salad for a complete meal. For a lighter option, serve it with a simple green salad dressed with lemon vinaigre

Rotisserie Chicken and Mushroom Soup: A Comforting Classic

Name: Rotisserie Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American / French-Inspired
Ingredients: — The Base —; 4 tablespoons unsalted butter; 1 large yellow onion, diced; 2 large carrots, peeled and sliced into rounds; 2 stalks celery, diced; 8 oz (225g) Cremini or white mushrooms, sliced; 3 cloves garlic, minced; — The Soup —; 1/3 cup all-purpose flour; 5 cups chicken broth (low sodium); 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves); ½ teaspoon dried rosemary; 2 ½ cups cooked rotisserie chicken, shredded or chopped; — The Finish —; 1 cup heavy cream (or half-and-half for a lighter soup); Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish)

Ingredients

— The Base —

4 tablespoons unsalted butter

1 large yellow onion, diced

2 large carrots, peeled and sliced into rounds

2 stalks celery, diced

8 oz (225g) Cremini or white mushrooms, sliced

3 cloves garlic, minced

— The Soup —

1/3 cup all-purpose flour

5 cups chicken broth (low sodium)

1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)

½ teaspoon dried rosemary

2 ½ cups cooked rotisserie chicken, shredded or chopped

— The Finish —

1 cup heavy cream (or half-and-half for a lighter soup)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. **Sauté Veggies:** Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.

2. **Cook Mushrooms:** Add the sliced mushrooms to the pot. Cook for another 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned. Add the minced garlic and cook for 1 minute until fragrant.

3. **Make the Roux:** Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste (the vegetables will look pasty).

4. **Build Broth:** Gradually pour in the chicken broth about 1 cup at a time, whisking or stirring constantly to dissolve the flour mixture and prevent lumps. Add the thyme and rosemary.

5. **Simmer:** Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 10–15 minutes, or until the carrots are tender and the soup has thickened slightly.

6. **Finish:** Stir in the shredded rotisserie chicken and the heavy cream. Simmer for just 2–3 minutes to warm everything through (do not boil vigorously once the cream is added).

7. **Serve:** Taste and season generously with salt and pepper. Garnish with fresh parsley and serve hot with crusty bread or crackers.

Notes

Carb Addition: To make this a heartier meal, stir in 2 cups of cooked wild rice, egg noodles, or gnocchi during the final step.

Mushroom Choice: Cremini (Baby Bella) mushrooms have a deeper, earthier flavor than white button mushrooms, but either works well. Shiitake mushrooms also add a wonderful savory depth.

Dairy-Free: You can substitute the butter with olive oil and the heavy cream with full-fat coconut milk or a dairy-free cooking cream, though the flavor profile will change slightly.

Leftovers: This soup reheats beautifully. If it becomes too thick in the fridge, add a splash of water or broth when reheating.

Author: Anna Lovae
Prep Time: 15
Cook Time: 25
Category: Soup
Method: Stovetop
Cuisine: American / French-Inspired