Quick Chicken Mushroom Soup is the ultimate leftover chicken rescue recipe—turn last night’s roast chicken or a store-bought rotisserie bird into a cozy, creamy, restaurant-quality soup in about 30 minutes. This is the kind of recipe that makes you feel like a kitchen genius: minimal effort, maximum flavor, and a bowl that tastes like you spent all afternoon cooking when really you just pulled together pantry staples and golden sautéed mushrooms into something truly comforting.
The magic here is how the mushrooms become deeply savory when browned properly, and how quickly everything comes together when your protein is already cooked. Onion, garlic, and fresh thyme build the aromatic base, chicken broth and a touch of cream create a silky, luxurious broth, and shredded leftover chicken warms through in minutes. A handful of spinach at the end adds freshness and color, making this soup feel balanced and complete. Serve it with crusty bread or over mashed potatoes for an easy, satisfying weeknight dinner that feels special but requires almost no work.
Why you’ll love this recipe
Leftover chicken win perfectly describes this soup—it transforms leftover rotisserie or roast chicken into a brand-new meal that tastes totally different and totally delicious. Quick and easy weeknight dinner means this soup is on the table in about 30 minutes, making it realistic even on the busiest nights. One-pot simplicity keeps cleanup minimal since everything cooks in a single pot from start to finish. Creamy and comforting describes the texture and flavor: earthy mushrooms, silky broth, and tender chicken that feels nourishing and cozy. Flexible and forgiving means you can adjust the vegetables, swap the greens, or make it lighter or richer depending on what you have on hand.
Key ingredients
Leftover chicken is the star shortcut—use rotisserie chicken, leftover roast chicken, or even poached chicken breasts, shredded into bite-size pieces. White meat, dark meat, or a mix all work beautifully.
Mushrooms, such as cremini (baby bella) or white button, bring deep, earthy flavor when browned properly. Slice them thin so they cook quickly and release their moisture before caramelizing.
Aromatics including onion, celery, and garlic form the savory base that makes the broth taste rich and layered.
Fresh thyme is the classic herb pairing for chicken and mushrooms, adding a cozy, rustic aroma that makes the soup feel homemade.
Chicken broth forms the backbone of the soup—use low-sodium broth so you can control the seasoning.
Cream or half-and-half gives the soup a velvety, luxurious finish without needing a roux or heavy thickening.
Baby spinach wilts in seconds and adds color, freshness, and a nutritional boost to balance the richness.
Salt, black pepper, and optional chili flakes or white pepper round out the seasoning and add a gentle kick if you like.
Quick Chicken Mushroom Soup (Leftover Chicken Win)
Servings: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, finely diced
- 2 celery stalks, finely sliced
- 3–4 cloves garlic, minced
- 12 oz (340 g) mushrooms, thinly sliced (cremini or white button)
- 1–2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 4 cups (1 litre) low-sodium chicken broth
- 2 cups shredded leftover chicken (rotisserie or roast chicken)
- ½–1 cup (120–240 ml) heavy cream or half-and-half
- 2–3 cups loosely packed baby spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Pinch of chili flakes or white pepper (optional)
- Fresh parsley, for garnish
Step-by-step instructions
1. Sauté the aromatics
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and sliced celery with a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
2. Brown the mushrooms
Add the sliced mushrooms to the pot and spread them out in an even layer. Let them cook without stirring for 2–3 minutes so they start to brown on one side, then stir. Continue cooking for 6–8 minutes, stirring occasionally, until the mushrooms are golden brown and most of their liquid has evaporated. This browning step is crucial for building deep, savory flavor. Sprinkle in the thyme and stir to coat the mushrooms and vegetables.
3. Add broth and simmer
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the soup up to a gentle boil, then reduce the heat to a simmer. Let it cook for about 5 minutes so the flavors meld and the broth picks up all the mushroom and thyme notes.
4. Add chicken and cream
Stir in the shredded leftover chicken and let it warm through for 2–3 minutes. Lower the heat so the soup is hot but not boiling. Pour in the cream or half-and-half, starting with ½ cup and adding more if you prefer a richer, creamier soup. Stir well and let the soup gently simmer (without boiling) for another 2–3 minutes so everything comes together.
5. Finish with spinach and seasoning
Add the chopped baby spinach and cook for 1–2 minutes, just until wilted and bright green. Taste the soup and season with salt, freshly ground black pepper, and a pinch of chili flakes or white pepper if you like a subtle kick. Adjust the thickness with a splash of broth if it feels too thick, or let it simmer a bit longer if you want it more reduced.
6. Serve
Ladle the Quick Chicken Mushroom Soup into warm bowls. Garnish with fresh parsley and an extra crack of black pepper. Serve immediately with crusty bread, garlic toast, or a simple side salad for a complete, cozy dinner.
Tips for best results
Let the mushrooms brown properly before adding the broth—those golden edges are where the deep, savory flavor comes from, so resist the urge to rush this step. Keep the heat gentle after adding cream to prevent the soup from curdling or developing a grainy texture. Use leftover chicken straight from the fridge and just warm it through so it stays tender and juicy. Make it ahead by storing the soup in the fridge for up to 4 days; reheat gently on the stovetop and add a splash of broth if it thickens. Add the spinach right before serving if reheating so it stays bright green and fresh.
Variations and substitutions
Add grains or pasta by stirring in cooked rice, orzo, small shells, or even wild rice near the end for a heartier, more filling soup.
Swap the greens by using chopped kale or Swiss chard instead of spinach; add them a few minutes earlier so they have time to soften.
Make it lighter by using half-and-half instead of heavy cream, or skip the dairy entirely and rely on the starch from a small amount of mashed potato for body.
Boost the vegetables by adding thinly sliced carrots, leeks, or diced parsnips with the onion and celery for extra texture and sweetness.
Change the herbs by swapping thyme for fresh rosemary, dill, or a mix of parsley and basil for a brighter, more herbaceous finish.
Storage and reheating
Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days. The flavors will deepen as it sits, making leftovers even more delicious. When reheating on the stovetop over medium heat, add a splash of chicken broth or water if the soup has thickened. Stir gently and avoid boiling hard to keep the cream smooth and the chicken tender.
You can freeze this soup before adding the cream and spinach for up to 2 months. When ready to serve, thaw overnight in the fridge, reheat gently, then stir in fresh cream and spinach just before serving for the best texture and color.
Conclusion
Quick Chicken Mushroom Soup (Leftover Chicken Win) is the kind of recipe that makes you feel smart for having leftover chicken in the fridge. In about 30 minutes, you can turn that rotisserie bird or Sunday roast into a cozy, creamy, deeply flavorful soup that tastes like you spent all afternoon on it. With golden mushrooms, a silky broth, and tender chicken in every spoonful, this one-pot soup is the perfect weeknight dinner that proves leftovers can be just as exciting—and maybe even better—than the original meal.