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Creamy Rotisserie Chicken Mushroom Soup

A rich, cozy autumn soup featuring tender shredded rotisserie chicken, caramelized earthy mushrooms, and fresh spinach in a luxurious, creamy, thyme-infused broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and Aromatics
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 16 oz cremini mushrooms sliced
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves chopped, plus more for garnish
Soup and Thickeners
  • 0.25 cup all-purpose flour optional, omit for keto
  • 4 cups chicken broth low-sodium
  • 1 whole rotisserie chicken meat shredded, about 3-4 cups
  • 1 cup heavy cream or half-and-half
  • 2 cups fresh baby spinach or chopped kale
  • 1 tsp sea salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.25 tsp crushed red pepper flakes optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden Spoon
  • Cutting board and knife

Method
 

  1. Shred all the meat from the rotisserie chicken, discarding skin and bones. Set the shredded meat aside.
  2. In a large pot, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add mushrooms in a single layer and let sear untouched for 3-4 minutes. Stir and cook until deeply browned. Remove mushrooms and set aside.
  3. Reduce heat to medium. Melt the remaining 2 tablespoons of butter in the pot. Add diced onion and sauté for 4-5 minutes until soft. Add minced garlic and thyme, cooking for 1 more minute until fragrant.
  4. If using flour, sprinkle it over the aromatics and stir constantly for 1-2 minutes to cook the flour (skip this step for keto/low-carb).
  5. Slowly pour in the chicken broth, whisking constantly to remove any lumps and scrape up browned bits. Bring to a gentle simmer and cook uncovered for 10 minutes.
  6. Return the browned mushrooms and shredded chicken to the pot. Add salt, black pepper, and red pepper flakes. Simmer for 5 minutes.
  7. Reduce heat to low. Stir in the spinach until wilted (1-2 minutes). Finally, stir in the heavy cream and heat gently without boiling.
  8. Taste and adjust seasoning. Serve hot, garnished with fresh thyme sprigs.

Notes

If freezing, do not add the cream or spinach. Freeze the soup base, then upon reheating, add the fresh spinach and heavy cream to prevent separating.