Creamy chicken orzo soup is the ultimate comfort food, combining rich, velvety broth with tender chicken and orzo for a satisfying twist on classic soup. It’s like a warm, cozy hug in a bowl—perfect for dreary winter days!

creamy chicken soup in a bowl. this recipe
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Creamy Chicken and Mushroom Soup

I’m a sucker for a cozy bowl of soup like my Cauliflower Sausage Kale Soup and Creamy Chicken Tortilla Soup. However, this creamy chicken and mushroom soup is my all-time favorite!

My take on the popular wild rice and chicken soup, I’ve been making this recipe for years. As a result, I’ve perfected the process, making it as quick, easy, and delicious as possible. In fact, it comes together in a fraction of the time as wild rice soup thanks to the orzo.

Instead of cooking chicken from scratch, I use rotisserie chicken or leftover roasted chicken. It adds depth and flavor to the soup and means I can cook once and make several meals. Plus, that way nothing goes to waste.

Even my kids can’t get enough, and with a five-star rating, it’s safe to say readers agree that this soup is a hit. Try it out for yourself, and it will be your go-to comfort food!

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 (if you have time) – this recipe calls for rotisserie chicken but I can’t tell you how much better homemade roasted chicken tastes and you’ll be surprised how easy it is to make. See my oven roasted bone in chicken breast recipe for all the tips and tricks.
  • 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 heavy cream – heavy cream will give you creamy rich soup. I do not recommend anything lower in fat.

Chicken Mushroom Soup Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for creamy chicken mushroom soup.
  • Olive Oil and Unsalted Butter: These add a rich taste to the veggies.
  • Veggies: Onion, celery, carrot, garlic, and cremini mushrooms add lots of bulk, nutrients, and flavor to the soup.
  • Seasonings: Dried oregano, dry mustard, and dried thyme enhance the savoriness of the dish.
  • All-Purpose Flour: This helps create a thicker consistency. If needed, feel free to use a 1:1 all-purpose gluten-free flour instead.
  • Chicken Broth: Forms the base of the broth. Use homemade broth or low-sodium store-bought varieties.
  • Orzo Pasta: This small, rice-like pasta adds extra bulk and incredible texture.
  • Chicken: I like using shredded rotisserie chicken or leftover chicken.
  • Heavy cream: Heavy cream works best to create a rich flavor and creamy texture.

 How to Make Creamy Chicken and Mushroom Soup

celery, onions, and carrots in a soup pot.

Step 1: 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.

sliced mushrooms with spices in a soup pot.

Step 2: Stir in garlic, mushrooms, and spices. Season with salt and pepper. Cook until the mushrooms are soft, about 8-10 minutes, stirring occasionally.

flour sprinkled over cooked vegetables in a soup pot.

Step 3: Sprinkle flour over the vegetables and cook for about 1 minute.

chicken broth pouring over cooked vegetables.

Step 4: Stir in broth and bring to simmer.

orzo going into a soup pot.

Step 5: Add orzo. Season with salt and pepper. Cook until the orzo is tender.

cream going into a soup pot.

Step 6: Stir in chicken and cream. Cook just until heated through.

Chicken Mushroom Soup Recipe Substitutions

There are a few substitutions you can make to suit your taste, and dietary needs, or simply use what you have on hand.

  • 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 more olive oil and heavy cream for full-fat coconut milk. 
  • Orzo: ditalini or acini di pepe pasta are great alternatives to orzo. 
creamy chicken orzo soup in a pot.

How to Store Chicken and Mushroom Soup

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.

Chicken Mushroom Soup Recipe FAQs

How can I make my soup more creamy?

For an even creamier consistency, feel free to stir in more cream.

How do you thicken creamy mushroom soup?

To thicken the soup further, let it simmer on the stovetop a bit longer. Or, mix equal parts water with cornstarch, arrowroot starch, or flour, and stir it into the soup. However, if you use heavy cream, it will thicken on its own.

More Creamy Soup Recipes

Homemade Broccoli Cheddar Soup

Creamy Chicken Stew

Creamy Red Chicken Chili Recipe

Chicken Apple Chili

If you try our creamy chicken mushroom soup, please leave a star rating and a comment letting us know how you liked the recipe.

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creamy chicken soup in a bowl.

Creamy Chicken Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

Chicken and mushroom soup with orzo, chicken, and 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.

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 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
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dry mustard
  • 1/4 tsp. dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1/4 cup dry orzo pasta
  • 3 cups cooked shredded chicken, such as rotisserie
  • 3/4 cups heavy cream
  • Fresh chopped parsley, for garnish
  • Kosher salt and fresh black pepper

Instructions

  1. 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 vegetables begin to soften, about 5 minutes.
  2. 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.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer. When the soup is simmering, add orzo. Season with salt and pepper, to taste. Simmer, partially covered, for 10-12 minutes or until the pasta is tender. Make sure to stir the pasta frequently so it doesn’t stick to the bottom of the pot.
  4. Stir in chicken and heavy cream, and cook just until heated through. Serve garnished with fresh parsley.

Notes

  • Pasta: Instead of orzo, any other small-shaped pasta will work such as ditalini or acini de pepe.
  • To Make it Dairy-Free: Substitute butter with additional olive oil. Instead of heavy cream use full-fat coconut milk in a can.
  • 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.

Nutrition

  • Serving Size: 1 cup
  • Calories: 262
  • Sugar: 8.8 g
  • Sodium: 607.7 mg
  • Fat: 12.3 g
  • Carbohydrates: 17.1 g
  • Protein: 21.3 g
  • Cholesterol: 84.7 mg

Recipe originally published December 2019 but since been revised and updated with new images and step by step instructions.