This creamy chicken and mushroom soup is pure comfort in a bowl. With delicious chicken bits, earthy cremini and just enough orzo to give it body, it's going to be your next favorite.
If you love this pairing as much as I do, try my creamy chicken and mushroom tagliatelle and my creamy Hungarian mushroom soup next!
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I'm a massive fan of chicken soup, and I do endless variations of it, but this creamy chicken and mushroom soup has got to be one of my absolute favorites.
It has all my favorite flavors in it, from fresh thyme to leek and garlic, plus just a bit of orzo to make it hearty without being heavy.
One of the things you'll notice when reading the recipe is that I cook the chicken in butter, then remove it.
I do that because searing is non-negotiable for me because I want those brown bits that make the soup taste so amazing, but I don't want the chicken to turn to string by overcooking it.
You will also notice there is no flour in the recipe, even though most chicken and mushroom soups start with a roux. The orzo does that job instead. Half a cup cooking directly in the stock releases enough starch to thicken the broth properly, and you avoid that slightly floury taste.
Why you'll love this creamy chicken and mushroom soup
- Everything happens in one pot, start to finish.
- The chicken remains plump and tender instead of turning to string.
- The flavors are absolutely incredible!
What you'll need
Olive oil and butter - You'll need both. The oil lets you get the pan properly hot without the butter burning, and the butter does the browning.
Chicken breast - Cut into bite-sized pieces so it sears fast and eats easily off a spoon.
Leek - I like leek instead of onions in this soup because it's sweeter and softer, and it melts right into the broth.
Carrot and celery - The obvious backbone of any good soup. I like to dice them small, so they cook quicker.
Garlic - Four cloves sounds like a lot. It is not, I promise.
Fresh thyme - Strip the leaves from the stems and be generous. Thyme and mushrooms truly belong together!
Cremini mushrooms - Chestnut mushrooms if you are shopping in the UK, same thing. They hold their shape and taste far earthier than white button mushrooms.
Orzo - This is doing two jobs: it makes the soup a proper meal, and its starch thickens the broth so you do not need flour.
Chicken stock - Low sodium, so you stay in charge of the seasoning.
Heavy cream - Or double cream if you're in the UK. Just a bit for the final layer of creaminess.
Pro tip
The biggest mistake with this soup is rushing the mushrooms. Give them enough time to release their liquid and get a bit golden for the best flavor.
How to make creamy chicken and mushroom soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden. Remove with a slotted spoon and set aside.
Add the leek, carrot and celery and cook for 6 to 7 minutes until softened. Stir in the garlic and thyme and cook for 1 minute until fragrant.
Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally. Add the orzo, then pour in the chicken stock and bring to a boil. Reduce the heat and simmer for about 9 minutes until al dente.
Lower the heat and stir in the heavy cream. Return the chicken to the pot, season to taste and serve warm.
Substitutions and variations
- If you want this on the table faster, skip the searing and stir shredded rotisserie chicken in with the cream.
- You can use a mix of mushrooms if you like. Shiitake or rehydrated porcini will make this taste properly special.
- Any small pasta works well instead of orzo, with ditalini and small shells being both perfect.
Recipe tips and notes
- Sear the chicken in two batches if your pot is on the smaller side so it browns properly.
- Don't amp up the heat after adding the cream to avoid splitting.
- If you want a thicker soup, let it sit off the heat for 10 minutes before serving. It tightens up considerably because of the orzo.
What to serve with creamy chicken and mushroom soup
- The obvious choice is crusty bread or a warm baguette
- Garlic bread to turn dinner into a rather special event
- A glass of unoaked Chardonnay, which does lovely things alongside mushrooms and thyme
Leftovers and storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently over medium-low heat, stirring often, with a splash of stock or milk to loosen it back.
- Freezing is possible for up to 2 months, though cream and cooked pasta both soften on thawing, so the texture will not be quite what it was.
More soup recipes you'll love
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Chicken and Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound (450 g) chicken breast, cut into bite-sized pieces
- 1 medium leek, sliced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, stripped from the stems
- ½ pound (225 g) cremini mushrooms, sliced
- ½ cup (75 g) orzo
- 4 cups (1000 ml) chicken stock
- 1 cup (250 ml) heavy cream, double cream
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then add it to the pot in a single layer and cook for 5 to 6 minutes, stirring occasionally, until golden and just cooked through. Remove with a slotted spoon and set aside.1 tablespoon olive oil2 tablespoons unsalted butter1 pound chicken breast
- Lower the heat to medium and add the leek, carrot and celery and cook for 6 to 7 minutes until softened, scraping the base of the pot as you stir.1 medium leek1 medium carrot3 celery stalks
- Stir in the garlic and thyme and cook for 1 minute until fragrant.4 garlic cloves1 tablespoon fresh thyme
- Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the liquid has cooked off and they begin to brown at the edges.½ pound cremini mushrooms
- Add the orzo and stir to combine. Pour in the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce the heat and simmer for about 9 minutes until al dente, stirring occasionally so it doesn't stick.½ cup orzo4 cups chicken stock
- Lower the heat and stir in the heavy cream. Return the chicken to the pot and simmer gently for 3 to 4 minutes until heated through. Season to taste with salt and freshly ground black pepper and serve warm.1 cup heavy creamSalt and freshly ground black pepper to taste
Notes
- Sear the chicken in two batches if your pot is small.
- Don't clean the pot after removing the chicken. The browned bits on the base are the flavor base of the whole soup.
- The orzo will continue to absorb liquid as the soup sits. If you're meal prepping, cook the orzo separately and add it to individual bowls when serving.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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