Rotisserie Chicken and Mushroom Soup Recipe | Cozy Fall Favorite
Tender rotisserie chicken, earthy mushrooms, and savory broth come together in this cozy fall soup. Quick to make, deeply flavorful, and perfect for chilly evenings, it’s a comforting recipe you’ll want on repeat all season long.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife & cutting board
- Measuring cups & spoons
- Ladle for serving
Ingredients
- 1 rotisserie chicken (meat shredded, bones reserved for broth)
- 8 oz (225 g) mushrooms (cremini, shiitake, or button), sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups water (for broth)
- 4 cups chicken stock (or bone broth)
- 2 tbsp olive oil or butter
- 1 bay leaf
- 1 tsp thyme
- ½ tsp rosemary
- ½ tsp rosemary
- Fresh parsley or spinach for garnish
Instructions
- Place rotisserie chicken bones in a pot with water, onion, garlic, celery, and bay leaf. Simmer 30–40 minutes, strain, and reserve broth.
- In the same pot, heat olive oil. Sauté mushrooms until golden, then add onion, carrots, and garlic. Cook until softened.
- Add thyme and rosemary, letting herbs bloom in the heat.
- Pour reserved broth and chicken stock into the pot. Add shredded chicken meat.
- Simmer gently for 15–20 minutes. Taste and adjust seasoning.
- Stir in fresh parsley or spinach just before serving.
- Ladle into bowls and serve hot with crusty bread.
- Expert Tip: Keep the simmer gentle to preserve chicken tenderness and mushroom texture.
Notes
- Make-Ahead: Soup base can be prepared a day ahead; add greens fresh before serving.
- Storage: Refrigerate in airtight containers for 3–4 days.
- Freezer-Friendly: Portion before freezing; keeps up to 2 months.
- Variations: Add rice, barley, or farro for heartiness; stir in cream or coconut milk for richness.
- Tip: Taste broth before final seasoning — rotisserie chicken is already salted.