Creamy Chicken Mushroom Soup with Orzo Pasta
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A comforting creamy chicken mushroom soup with orzo pasta! This meal comes together quickly with cooked shredded chicken, tender veggies, buttered mushrooms, orzo pasta, all in an ultra comforting creamy broth base. So good it’s sure to be a family fave!
This recipe is sponsored by our friends over at FAGE. We’re using their all-natural sour cream to make this yummy, creamy chicken mushroom soup recipe.
This creamy, dreamy chicken mushroom orzo soup is loaded with all the things you love about my Hungarian mushroom soup mashed together with a creamy chicken noodle. And the results are phenomenal. There’s not a whole lot of prep work involved with this recipe, and it’s so quick to make that you can have it on the table in around 30 minutes.
What makes this creamy chicken mushroom soup so utterly delicious is the rich and creamy FAGE Sour Cream I’m using. You may have heard that FAGE now makes sour cream in addition to the Greek yogurt so many of us already know and love! Take it from someone that loves a spoonful of sour cream on pretty much everything, this one certainly is high-quality. But also, did you know that FAGE Sour Cream is made with simple ingredients, is Non-GMO Project Verified, and gluten-free?
I almost never buy ingredients without the non-GMO verified label anymore, so this makes me incredibly happy!
What do you need to make creamy chicken mushroom soup?
- butter: we’ll saute the mushrooms and mirepoix in the butter to get it all nice and softened. Butter gives the mushrooms and the soup tons of flavor.
- mushrooms: you can use just about any kind of mushrooms you like for this recipe. However, I usually use cremini (also known as baby bella) because they are very easy to find in most grocery stores
- mirepoix: mirepoix is a simple combination of chopped onions, carrots, and celery. Usually, mirepoix is sold in a 1:1:1 ratio. That’s exactly what you’ll need, so if your grocery store sells prepared mirepoix in the refrigerator section, feel free to use it for this recipe, there’s no chopping involved at all if you do!
- seasonings: we’re using a few different seasonings. The first is garlic powder, then we have a little dried thyme, dried mustard, and a salt-free seasoning blend that contains ingredients like dried onion, lemon peel, celery seeds, and black pepper. This just amps up the chicken broth’s flavor even more and gives it an all-day, slow-simmered flavor.
- all-purpose flour: the flour helps thicken the soup just a tad bit. We’re also adding dry pasta that we’ll cook in the soup, so just a sprinkling of flour helps thicken the soup to the right consistency
- chicken stock: You want to use good quality chicken stock for this recipe for all the other ingredients to really shine through. I suggest using something that you like the flavor of if you were to drink it on its own.
- cooked and shredded chicken: use a rotisserie chicken that you just shred up for a quick, 30-minute meal. You can also cook the chicken in the instant pot, give chicken thighs a good rub with oil, season with salt and pepper and let them roast in the oven, or poach them stovetop, shred, and use.
- dried pasta: orzo pasta is so easily available these days, so I used that for this recipe. However, any tiny shape of pasta you like will also work. You can use ditalini or even acini di pepe if you have that on hand!
- FAGE Sour Cream: be sure to allow the sour cream to come to room temperature before using it to make this soup. Just a half cup of FAGE Sour Cream will go into the soup. It gives the soup a delicious, velvety smooth, and indulgent flavor.
- half and half: a splash of half and half right at the end gives this soup a delicious flavor.
The trick to adding sour cream to soup without it curdling:
The trick to adding sour cream to a soup or sauce without it curdling is really simple. The reason that sour cream curdles is because of a difference in temperature. What usually happens is that the sour cream is cold from the refrigerator and the soup is bubbling on the stove. When adding sour cream to a sauce or soup, you just have to be mindful of two things:
- Don’t add sour cream directly to a hot liquid. To prevent it from curdling, you want to temper the sour cream. Do this by whisking it in a small bowl with a tablespoon of the soup. Once combined, you want to repeat this same step 3 more times. This helps warm the sour cream so it doesn’t curdle when added to the soup.
- You want to make sure the sauce or soup you’re adding it to isn’t boiling. You’ll want to turn the stove temperature to low. Make sure the liquid isn’t boiling before adding in the sour cream. This will further ensure that there isn’t a huge temperature change when adding the sour cream.
Following these two steps should ensure a creamy and delicious pot of soup!
I hope you’ll give my creamy chicken mushroom soup recipe a try! It’s the perfect cold-weather comfort food! I love serving it with sourdough bread on the side to make it a full meal.
Happy bellies all around for sure!
- 4 tablespoons butter
- 8 ounces cremini, sliced (baby Bella mushrooms)
- 1 ⅓ cup EACH: diced onions, chopped carrots, AND chopped celery
- 1 tablespoon salt-free seasoning blend (any all-purpose seasoning)
- 1 teaspoon garlic powder
- ½ teaspoon EACH: dried thyme AND dried mustard
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups cooked and shredded chicken (such as a rotisserie chicken)
- ½ cup EACH: dried orzo pasta AND half and half
- ½ cup FAGE Sour Cream, room temperature
- SAUTE: Melt butter in a large stockpot or a 6-quart dutch oven. Add the mushrooms and sauté them for 3 minutes over medium-high heat before adding the onions, carrots, and celery. Continue to cook the veggies for an additional 5-7 minutes. Stir in the seasoning mix, garlic powder, dried thyme, mustard, and bay leaves, and give the seasonings a minute to bloom in the heat. Sprinkle the flour over the veggies and stir to coat them evenly; cook the flour for 1 minute so it doesn’t taste raw. Slowly stream in the chicken stock as you whisk the soup to combine. Then add 1 cup of water. When the soup reaches a simmer, add the shredded chicken and dry orzo to the soup, and allow the soup to simmer uncovered for 8 minutes, it’s okay if the orzo isn’t cooked through yet.
- FINISH: While the soup is simmering, add sour cream to a small bowl and whisk until smooth. Then, add a tablespoon of the simmering soup to the sour cream as you whisk. Repeat this 3 more times (so it's a total of 4 tablespoons of soup added to the sour cream.) Then, turn the heat all the way down to low on the stove, make sure the soup is no longer boiling. Add the sour cream mixture to the soup, along with the half and half, and allow the soup to heat through gently; about 5 minutes. Taste and make sure the orzo is cooked all the way through, adjust with salt and pepper as needed. It’ll really depend on how salty your chicken stock was. If at any point the soup gets too thick, you can thin it out with additional stock, water, or half and half. Serve warm with bread on the side.
- If you find there are little white specks in your soup, once the soup is done cooking, remove it from the heat and whisk vigorously. This should help combine the soup into one smooth base!
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