Description
This creamy chicken mushroom orzo soup is the perfect comfort meal—rich in flavor, packed with protein, and completely dairy-free. Simmered slowly to build depth, this one-pot soup delivers the perfect balance of hearty ingredients and savory herbs.
Ingredients
3 medium carrots, diced
1/2 white onion, diced
3 celery ribs, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 1/2 pounds boneless chicken thighs or chicken breasts
2 cups sliced mushrooms
1/4 cup dried mushrooms (optional, for extra flavor)
1/4 cup chopped fresh parsley or 1/2 teaspoon dried parsley
1–2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups chicken broth
Salt and black pepper, to taste
8 ounces orzo pasta (about 1/2 standard box)
1–2 cups water, as needed
Instructions
1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, garlic, carrots, celery, and mushrooms. Cook for 4–5 minutes, stirring occasionally, until the vegetables are fragrant and beginning to soften.
2. Add the chicken to the pot and cook for a few minutes, turning once, until lightly browned on the outside.
3. Pour in the chicken broth, then add the dried mushrooms (if using), parsley, rosemary, bay leaf, garlic powder, and onion powder. Reduce the heat to low, cover, and let the soup gently simmer for about 1 hour, until the vegetables are very tender and the flavors are well developed.
4. Remove the chicken from the pot, shred or chop it into bite-size pieces, and return it to the soup.
5. When ready to serve, stir in the orzo along with 1–2 cups of water to loosen the soup. Increase the heat to high and bring to a boil.
6. Cook for 7–8 minutes, stirring occasionally, until the pasta is tender. Season with salt and pepper to taste, then serve hot.
Notes
To freeze, omit the orzo and cook it fresh when reheating for best texture. You can use rotisserie chicken as a shortcut by adding it in the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American