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Creamy Chicken Mushroom Soup Recipe

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3.8 from 58 reviews

This Creamy Chicken Mushroom Soup is a comforting and hearty dish featuring tender shredded chicken, flavorful mushrooms, and tender orzo pasta in a rich, creamy broth. Perfect for a cozy meal, this soup combines fresh vegetables and aromatic herbs to create a deliciously satisfying bowl.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 small onion, diced (about 1 cup)
  • 1 celery rib, diced (about 1/3 cup)
  • 1 medium carrot, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 6 oz. cremini or white mushrooms, thinly sliced

Liquids and Dairy

  • 4 cups chicken broth
  • 3/4 cups heavy cream

Proteins

  • 3 cups cooked shredded chicken (such as rotisserie chicken)

Grains and Starches

  • 1/4 cup dry orzo pasta
  • 1/4 cup all-purpose flour

Fats

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter

Herbs and Spices

  • 1/2 tsp. dried oregano
  • 1/2 tsp. dry mustard
  • 1/4 tsp. dried thyme
  • Kosher salt, to taste
  • Fresh black pepper, to taste
  • Fresh chopped parsley, for garnish

Instructions

  1. Sauté Vegetables: Heat olive oil and butter over medium heat in a Dutch oven or a soup pot. Add diced onions, celery, and carrots along with a pinch of salt. Cook the vegetables until they start to soften, about 5 minutes, stirring occasionally to prevent sticking.
  2. Add Mushrooms and Seasonings: Stir in minced garlic, sliced mushrooms, dried oregano, dry mustard, and dried thyme. Season with additional salt and freshly ground black pepper to taste. Cook the mixture until the mushrooms become soft and release their moisture, about 8 to 10 minutes, stirring occasionally.
  3. Create the Soup Base: Sprinkle the all-purpose flour over the cooked vegetables and mushrooms, stirring constantly to coat and cook the flour for about 1 minute to eliminate the raw taste. Gradually stir in the chicken broth, mixing well to prevent lumps. Bring the soup to a gentle simmer.
  4. Cook Orzo: Once the soup is simmering, add the dry orzo pasta. Season with salt and pepper to taste and let it simmer, partially covered, for 10 to 12 minutes or until the pasta is tender. Stir the soup frequently during this time to prevent the orzo from sticking to the bottom of the pot.
  5. Add Chicken and Cream: Stir in the cooked shredded chicken and heavy cream. Heat the soup gently just until the chicken is warmed through and everything is well combined. Avoid boiling after adding cream to maintain a smooth texture.
  6. Serve and Garnish: Ladle the creamy chicken mushroom soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy your comforting meal.

Notes

  • Use rotisserie chicken for a quick and convenient option.
  • Stir frequently when cooking orzo to prevent sticking and burning.
  • For a gluten-free version, substitute all-purpose flour and orzo with gluten-free alternatives.
  • If you prefer a thicker soup, add a bit more flour or reduce broth slightly.
  • Substitute heavy cream with half-and-half for a lighter version but note it will be less rich.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/creamy-chicken-mushroom-soup-recipe/