Name: Creamy Rotisserie Chicken & Mushroom Soup with Spinach and Fresh Thyme – A Cozy Bowl of Comfort
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups shredded rotisserie chicken; 2 cups fresh mushrooms, sliced (cremini or white button); 2 cups fresh spinach leaves; 1 tablespoon fresh thyme leaves; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 4 cups chicken broth; 1 cup heavy cream or half-and-half; Salt and pepper, to taste; 1 tablespoon olive oil (optional, for sautéing)

There’s something incredibly soothing about a warm bowl of soup, especially when it’s packed with creamy goodness, tender chicken, and hearty vegetables. This creamy rotisserie chicken and mushroom soup with spinach and fresh thyme is my ultimate go-to when I need comfort in a bowl. Using pre-cooked rotisserie chicken makes it a breeze to put together, while the earthy mushrooms and aromatic thyme give it a rich, savory depth that I can’t get enough of.

Why You’ll Love This Recipe

I love this soup because it’s quick, easy, and doesn’t skimp on flavor. Using rotisserie chicken not only saves time but also adds an extra layer of savoriness. The mushrooms bring a satisfying umami taste, while the spinach adds a fresh and slightly bitter contrast that balances the creaminess. Plus, fresh thyme infuses the whole dish with a subtle, herby aroma that feels like a warm hug.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rotisserie chicken, shredded
Fresh mushrooms, sliced (cremini or white button)
Fresh spinach leaves
Fresh thyme, leaves only
Onion, finely chopped
Garlic, minced
Butter
All-purpose flour
Chicken broth
Heavy cream or half-and-half
Salt and pepper to taste
Olive oil (optional, for sautéing)

Directions

I start by heating a large pot over medium heat and melting some butter (or olive oil).
I add chopped onions and sauté them until they’re soft and translucent.
Then, I stir in the garlic and sliced mushrooms, cooking until the mushrooms are browned and tender.
I sprinkle in the flour and stir well to coat the vegetables, cooking it for a minute to remove the raw taste.
Slowly, I whisk in the chicken broth to deglaze the pot and create a smooth base.
Once the mixture begins to thicken, I add the heavy cream and let it simmer gently.
I stir in the shredded rotisserie chicken, fresh thyme, and spinach, letting everything simmer together for about 10 minutes until the spinach wilts and the flavors come together.
I season with salt and pepper to taste, then serve hot with crusty bread or crackers.

Servings and timing

This recipe serves about 4 to 6 people, depending on bowl size. It takes around 10 minutes to prep and 30 minutes to cook, so I usually have it ready in just 40 minutes—perfect for a weeknight dinner or a lazy weekend lunch.

Variations

Sometimes I like to add a splash of white wine to deglaze the pan for a bit of acidity. If I want a lower-carb version, I reduce the flour or skip it entirely for a thinner broth. For a heartier version, I’ll throw in some cooked wild rice or small pasta shapes. Swapping spinach for kale also works well and gives it a different kind of texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use the stovetop over low heat, stirring often to prevent the cream from separating. If it thickens too much in the fridge, I just add a splash of broth or water to loosen it up.

FAQs

How do I make this soup dairy-free?

I replace the butter with olive oil and swap out the cream for full-fat coconut milk or a dairy-free cream alternative.

Can I use dried thyme instead of fresh?

Yes, I use about one-third the amount of dried thyme compared to fresh. It still gives that aromatic touch, though fresh thyme has a brighter flavor.

What’s the best way to shred rotisserie chicken?

I like to pull it apart with two forks while it’s still warm—it makes the process much easier and faster.

Can I freeze this soup?

I don’t recommend freezing cream-based soups, as they tend to separate when thawed. However, if I must, I freeze it before adding the cream and then stir in the cream after reheating.

What mushrooms work best for this soup?

I usually go with cremini mushrooms for a deeper flavor, but white button mushrooms work well too. A mix of both adds nice variety.

Conclusion

This creamy rotisserie chicken and mushroom soup is one of my favorite comfort meals. It’s fast, flavorful, and flexible, making it perfect for busy nights or cozy weekends. I love how it fills the kitchen with the scent of herbs and warmth—and how every spoonful feels like a hug from the inside out.