Chicken and Mushroom Soup

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 oil
2 tablespoons unsalted butter
1 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 leek
1 medium carrot
3 celery stalks
Stir in the garlic and thyme and cook for 1 minute until fragrant.
4 garlic cloves
1 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 orzo
4 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 cream
Salt and freshly ground black pepper to taste