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Creamy Chicken Mushroom Soup Recipe

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3.8 from 7 reviews

This Creamy Chicken Mushroom Soup is a comforting and hearty dish perfect for chilly days. Made with tender shredded chicken, sautéed mushrooms, and a creamy broth enriched with heavy cream, it combines fresh vegetables and delicate herbs for a rich, savory flavor. The addition of orzo pasta adds a delightful texture, making it a satisfying one-pot meal.

  • 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

Spices and Herbs

  • ½ tsp. dried oregano
  • ½ tsp. dry mustard
  • ¼ tsp. dried thyme
  • Kosher salt and fresh black pepper, to taste
  • Fresh chopped parsley, for garnish

Liquids and Dairy

  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 4 cups chicken broth
  • 3/4 cups heavy cream

Others

  • ¼ cup all-purpose flour
  • ¼ cup dry orzo pasta
  • 3 cups cooked shredded chicken, such as rotisserie

Instructions

  1. Prepare the base vegetables: Heat olive oil and butter over medium heat in a Dutch oven or soup pot. Add diced onions, celery, and carrots together with a pinch of salt. Cook the vegetables for about 5 minutes until they start to soften but are not fully cooked.
  2. Sauté mushrooms and season: Add minced garlic, sliced mushrooms, dried oregano, dry mustard, and dried thyme to the pot. Season with salt and fresh black pepper to taste. Continue cooking for 8 to 10 minutes, stirring occasionally, until the mushrooms become soft and aromatic.
  3. Create the soup base: Sprinkle the all-purpose flour evenly over the vegetables, stirring constantly, and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and then add the dry orzo pasta. Season again with salt and pepper as desired. Let it simmer partially covered for 10 to 12 minutes, stirring frequently to prevent the pasta from sticking to the pot, until the orzo is tender.
  4. Finish the soup: Stir the shredded cooked chicken and heavy cream into the pot. Warm through gently without boiling to maintain the creaminess. Once heated, remove from heat and ladle the soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

  • Use rotisserie chicken for convenience and added flavor.
  • For a thicker soup, reduce the chicken broth to 3 ½ cups.
  • Heavy cream can be substituted with half-and-half for a lighter version, though the soup will be less rich.
  • Stir frequently after adding orzo to prevent it sticking and clumping.
  • Adjust seasoning toward the end to suit your taste.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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