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
- 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.
- 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 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.
- 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
