Chicken and mushroom soup with orzo, roasted chicken, and the 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.
- Prep Time: 15 MIN
- Cook Time: 1 HOUR
- Total Time: 1 HOUR 15 MINUTES
- Yield: 6
- Method: SIMMER
- Cuisine: AMERICAN
START YOUR 28 DAY KETO CHALLENGE
Ingredients
- 3 bone-in-skin-on chicken thighs, 1 1/2 pounds
- 2 Tbsp. olive oil, plus extra for chicken
- 2 Tbsp. unsalted butter
- 1 small onion, diced
- 1 celery rib, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 6 oz. cremini mushrooms, thinly sliced
- 1/2 tsp. dried oregano
- 1/2 tsp. dry mustard
- 1/4 tsp. dried thyme
- 2 Tbsp. all-purpose flour
- 3 cups chicken broth
- 2 1/2 cups whole milk
- 1/4 cup dry orzo pasta
- Fresh chopped parsley, for garnish
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 425 degrees F. Rub chicken thighs all over with little olive oil and season thoroughly with salt and pepper. Roast 25-30 minutes or until cooked through. Discard skin, bones, and shred the chicken meat. You should have approximately 2 cups of shredded meat.
- 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 veggies 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 veggies and cook for 1 minute, stirring constantly. Stir in broth and milk, and bring to simmer.
- Add orzo and shredded chicken. Season with salt and pepper. Simmer, uncovered, for 10-15 minutes or until pasta is tender and the soup has thickened. Serve garnished with fresh parsley and if desired, spicy croutons (recipe below).
Notes
- Substitutions – chicken breast can be swapped out for the thighs, white button mushroms for the creminis, ditalini or acini de pepe for the orzo.
- For dairy free – for butter use olive oil and full-fat coconut milk for the milk.
- 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.
- To make spicy croutons – tear half of baguette (about 8 oz.) into bite size pieces; toss with 2-3 Tbsp. melted butter and 1/4 tsp. red chili flakes. Season with salt and pepper, to taste. Spread onto a large sheet pan and bake for 20-25 minutes in a 375 F oven until golden crisp.
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
