Chicken and mushroom soup with orzo, roasted chicken, and the creamy broth is a quick take on chicken and wild rice soup. It’s made in a fraction of the time and makes the coziest bowl of soup.
Creamy Chicken and Mushroom Soup
I’m a sucker for cozy bowl of soup. Some of my favorites are Cauliflower Sausage Kale Soup and Creamy Chicken Tortilla Soup. Both are creamy, thick, and belly-warming good.
Well this creamy chicken and mushroom soup fits right in. It’s my take on the popular wild rice and chicken soup. Except it’s made in a fraction of the time with orzo instead of wild rice. Not to mention the roasted chicken that you can quickly prep ahead of time. It adds a delicious depth of flavor to the soup.
The rest of the soup is made up of basic ingredients and that’s what I love about it. You can whip it up any time you like. I love to serve this chicken and mushroom soup with spicy croutons. They’re easy to make and pair amazingly with the creamy soup.
Top Tips for Making the Best Creamy Chicken Mushroom Soup
Making homemade chicken mushroom soup is not complicated and with these easy tips, you’re guaranteed a delicious bowl of soup every single time.
- Roast your own chicken – this recipe calls for shredded roasted chicken. Technically you can skip this step and go for rotisserie chicken instead. But I can’t tell you how much better homemade roasted chicken tastes and you’ll be surprised how easy it is to make.
- Let the veggies sweat – basically you want to soften the vegetables and draw out their flavors without browning. Simple as that.
- Use homemade broth – I love the convenience of store-bought broth but any chance I get, I go for homemade broth. It tastes so much better and elevates the flavor of soup every single time.
- Salt at every stage – starting with veggies, then mushrooms, and then the broth. You want to start building flavor by simply adding salt at every stage of cooking. Scared of oversalting? Pick a brand of salt and stick to it so you can get to know your salt and how much to use.
- Use whole milk – whole milk will give you creamy rich soup. If you use lower-fat milks the soup will not be as creamy.
- Don’t boil the soup – have your soup at a gentle simmer after you have added in the liquids. That way the flavors of the ingredients will meld better and maintain their structure. Plus the soup will taste better overall.
How to Make Creamy Chicken and Mushroom Soup
Step 1: Roast the chicken – rub the chicken with olive oil and season with salt and pepper. Place on a parchment lined baking sheet (for easy clean up!) and roast for about 25-30 minutes in a 425 F degree oven.
Shred the chicken meat, discarding the skin and bones. You should have approximately 2 cups of meat.
- TIP: while the chicken is roasting, prep all of your veggies. Wash, chop and measure everything out. The soup cooks fairly quickly so it helps to have everything ready to go.
Step 2: Sauté the veggies – heat the olive oil and butter in a dutch oven. Add onions, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes.
Stir in garlic, mushrooms, and spices. Season with salt and pepper. Cook until the mushrooms are soft, about 8-10 minutes, stirring occasionally.
Step 3: Add the liquids – sprinkle flour over the vegetables and cook for about 1 minute. Stir in broth and milk. Bring to a simmer. Add orzo and shredded chicken. Season with salt and pepper.
Simmer, uncovered, for 10-15 minutes or until pasta is tender and soup has thickened. Serve with parsley and spicy croutons. Recipe for the croutons in the recipe card below.
Substitutions:
There are few substitutions you can make to suit your taste, dietary restrictions, or simply use what you have on hand.
- Chicken – boneless, skinless, breast can be substituted for the thighs. I so recommend roasting your own chicken instead of picking up a rotisserie chicken. You’ll get the best flavor that way.
- Mushrooms – I love cremini mushrooms and prefer them over white button mushrooms. But it’s definitely a personal preference, and you can certainly use white mushrooms.
- Dairy free – to make the soup completely dairy-free, swap out the butter for the olive oil and whole milk for full-fat coconut milk.
- Orzo – ditalini or acini di pepe pasta are great alternatives to orzo.
Leftovers/Reheating
When it comes to creamy soups you want to be careful with reheating and storing. I recommend not freezing cream based soups as they can separate when rewarmed.
Leftover soup can be refrigerated in an airtight container for 3-4 days. Reheat the soup on the stovetop over medium heat until warmed.
More Creamy Soups You Might Enjoy:
- Broccoli Cheddar Soup
- Ina Garten’s Roasted Tomato Basil Soup
- Easy Creamy Chicken Chili
- White Chicken Chili with Apples
If you try Creamy Chicken and Mushroom Soup, don’t forget to leave feedback and a rating.
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Chicken and mushroom soup with orzo, roasted chicken, and creamy broth is a quick take on chicken and wild rice soup. It’s made in fraction of the time and makes the coziest bowl of soup.
Ingredients
- 3 bone-in-skin-on chicken thighs, 1 ½ pounds
- 2 Tbsp. olive oil, plus extra for chicken
- 2 Tbsp. unsalted butter
- 1 small onion, diced
- 1 celery rib, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 6 oz. cremini mushrooms, thinly sliced
- ½ tsp. dried oregano
- ½ tsp. dry mustard
- ¼ tsp. dried thyme
- 2 Tbsp. all-purpose flour
- 3 cups chicken broth
- 2 1/2 cups whole milk
- ¼ cup dry orzo pasta
- Fresh chopped parsley, for garnish
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 425 degrees F. Rub chicken thighs all over with little olive oil and season thoroughly with salt and pepper. Roast 25-30 minutes or until cooked through. Discard skin, bones, and shred the chicken meat. You should have approximately 2 cups of shredded meat.
- Heat olive oil and butter over medium heat in a dutch oven or a soup pot. Add onions, celery and carrots with a pinch of salt. Cook until the veggies begin to soften, about 5 minutes.
- Stir in garlic, mushrooms, oregano, mustard, and thyme. Season with salt and pepper, to taste. Cook until mushrooms are soft, about 8-10 minutes, stirring occasionally.
- Sprinkle flour over the veggies and cook for 1 minute, stirring constantly. Stir in broth and milk, and bring to simmer.
- Add orzo and shredded chicken. Season with salt and pepper. Simmer, uncovered, for 10-15 minutes or until pasta is tender and the soup has thickened. Serve garnished with fresh parsley and if desired, spicy croutons (recipe below).
Notes
- Substitutions – chicken breast can be swapped out for the thighs, white button mushroms for the creminis, ditalini or acini de pepe for the orzo.
- For dairy free – for butter use olive oil and full-fat coconut milk for the milk.
- Leftovers – leftover soup will keep in the fridge for 3-4 days. Reheat on the stovetop over medium heat. I do not recommend freezing this soup.
- To make spicy croutons – tear half of baguette (about 8 oz.) into bite size pieces; toss with 2-3 Tbsp. melted butter and 1/4 tsp. red chili flakes. Season with salt and pepper, to taste. Spread onto a large sheet pan and bake for 20-25 minutes in a 375 F oven until golden crisp.
Keywords: mushroom soup, cream of mushroom soup, seasonal, comfort food
Edie says
This soup is fun to make and tastes amazing!!!! Baking the chicken thighs for the shredded chicken was so easy. I will use that technique for other recipes. I will definitely be making ti again. Thank you.
★★★★★