Creamy Chicken, Orzo and Mushroom Soup - A comforting meal that will fill you up. Ready in about 30 minutes from start to finish so you can get on with your day.
I made this soup a couple of weeks ago and it was a pretty cold day. It felt so good to have a delicious cosy soup for lunch. Then I made it again yesterday and again it was devoured by all.
I think it’s safe to say that I’ve become a soup lover. I mean I have had a lot of it in the last month. I really never thought the day would come where I would actually enjoy soup. I used to really hate it. I just love it's simplicity, versatility, depth of flavours and how satisfied I feel after eating it.
Here are some other soup recipes that have been on the blog:
They are all yummy and all have their own unique selling points. Sorry I sound like a car sales person..I mean...do people really talk about soups like that? Lol.
This is a beautiful creamy, flavour loaded soup that honestly tastes divine! It is a recipe that I have adapted from one of my aunts and you really should try it!
I adore garlic sautéed mushrooms because they taste so so delicious and go with everything. I mean they work for breakfast, lunch and dinner right? I love them with burgers especially if there are also caramelised onions in there too. So I kinda knew that I would have to make that one of the steps for this soup because I was looking for a really earthy flavour.
Creamy Chicken, Orzo and Mushroom Soup
Ingredients
Mushrooms
- 1 teaspoon Oil
- 1 tablespoon Butter
- 100 grams Mixed Mushrooms Try and use some wild ones if you can
- 4 cloves Garlic finely sliced
- Salt and Black Pepper I use loads of black pepper!
Coriander and Chilli Paste
- Handful Coriander
- 2 small Green Chillies
- 1 inch Ginger
- Salt
Soup
- 1 lb Chicken Breast cut into small cubes
- 400 grams Cream Styled Corn
- 100 grams Orzo Pasta
- 200 ml Mushroom or Veg Stock
- 2 tablespoon Creme Fraiche or 250ml Milk of choice
Instructions
- In a large, deep pot over medium high heat, add the oil and butter.Stir in the mushrooms, garlic, and salt and pepper. Sauté for about 8 minutes. Remove from the pan and set aside.
- In a blender combine all the ingredients for the coriander and chilli paste and blend.
- In the same pot that you cooked the mushrooms in, stir in the chicken and add the coriander paste. Cook for 5 minutes before adding the creamed corn, mushroom or veg stock and orzo pasta. Cook for 5 minutes, add the mushrooms and cook for a further 3-4 minutes.
- Stir in the creme fraiche, check the seasoning and enjoy!
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