Creamy Mushroom, Chicken, Corn and Orzo Soup - Cool evenings call for something cosy and hearty and this creamy, luxurious Mushroom, Chicken and Orzo soup delivers all the warm Autumnal vibes. It is rich, hearty and full of tender Chicken, earthy Mushrooms, Sweetcorn and silky Orzo. It is pure comfort in every spoonful.
Why you will love this Soup
- Ready to eat in 35 minutes
- Creamy, hearty and family friendly
- High in protein and fibre
- Comforting and yet light enough for lunch
- Easy to adapt. E.g.You can easily make it dairy free by using dairy free alternatives.
Ingredient Breakdown - What each ingredient brings
Chicken - Brings texture, protein and richness. You can use shredded rotisserie Chicken if you prefer.
Mushrooms - Adds a deep savoury, umami base and a beautiful earthy aroma that goes well with the creamy broth.
Corn - Balances the savoury by adding a natural sweetness and little pops of crunch.
Ginger, Garlic, Green Chilli - This forms the base of many recipes and adds both warmth and heat.
Orzo - Tiny rice shapes Pasta, adds heartiness and makes this Soup filling. Can be substituted for any small Pasta shape.
Spices - Cumin Seeds, Chilli Flakes, Cumin Powder, Black Pepper - These come together to add some spice, zest and warmth.
Oil/Butter - I use both. Butter adds richness and Oil is to stop everything sticking to the pot.
Cream and Cream of Mushroom Soup - These both add a creamy depth, they make the soup comforting and give it a velvety finish.
Salt - Brings it all together!
Stock - This adds lots of flavour. You can use any flavour stock you like but in this recipe Chicken works best.
How to make Creamy Mushroom, Chicken, Corn and Orzo Soup
For full measurements, scroll to the recipe card at the bottom of the page:
Step 1 - Saute the Cumin SeedsHeat Oil and Butter in a pot over medium heat.
Add Cumin Seeds and saute for a few seconds till aromatic.
Step 2 - Brown the Mushrooms
Add sliced Mushrooms and saute for a few minutes, till the mushrooms are golden brown and their moisture has been released.
Step 3 - Add Ginger, Garlic and Green Chilli
Add Ginger, Garlic and Green Chilli and sauté for 1-2 minutes.
Step 4 - Saute Chicken
Stir in Chicken and cook for 8-10 minutes over low heat.
Step 5 - Add Spices
Once the Chicken is cooked, add the Cumin Powder, Chilli Flakes, Salt and Black Pepper. Mix through and cook for 2-3 minutes.
Step 6 - Add the Corn and Orzo
Stir in the Corn and then add the Orzo and Chicken Stock.
Bring to a gentle boil over medium high heat, then turn the heat down and simmer on low for 10 minutes till the soup thickens.
Step 7 - Add Cream and tinned Soup
Stir in the Mushroom Soup and cook for 2 minutes.
Drizzle in the Cream and simmer for a minute.
Step 8 - Serve
Adjust seasoning. Serve hot with crusty bread.
Tip for best results
Brown the Mushrooms properly - For maximum flavour and umami.
Storage
- Leftovers can be stored in an airtight container in the fridge for 3 days.
- Reheat on the stove gently with a splash of Milk.
How to serve
Serve hot with Garlic Bread, Focaccia or any crusty Bread alongside a fresh green Salad with Lemon Vinaigrette. You could also serve it with grilled cheese sandwiches for an indulgent, hearty dinner.
FAQS
Can I freeze Creamy Orzo Soup?
This soup is best enjoyed fresh but you can freeze it minus the tinned Mushroom Soup, Cream and Orzo. Those would need to be added once the frozen soup has been reheated.
Can I use another Pasta?
Yes any small shell Pasta works great.
More Soup Recipes
Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese
Ezogelin Soup - Traditional Turkish Bride Soup
Indo Chinese Chicken, Corn, Egg Drop Soup
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Creamy Chicken, Orzo and Mushroom Soup
Ingredients
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 teaspoon Cumin Seeds
- 250 g Chestnut mushrooms finely sliced
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Green Chilli Paste
- Salt
- Plenty of Coarse Black Pepper
- 1 teaspoon Cumin Powder
- ½ teaspoon Chilli Flakes
- 1 lb Chicken Breast small cubes
- 325 g Corn
- 200 g Orzo
- 250 ml Chicken Stock
- 400 g Cream of Mushroom Soup
- 2-3 tablespoon Double Cream
Instructions
- Step 1 - Saute the Cumin SeedsHeat Oil and Butter in a pot over medium heat. Add Cumin Seeds and saute for a few seconds till aromatic.
- Step 2 - Brown the MushroomsAdd sliced Mushrooms and saute for a few minutes, till the mushrooms are golden brown and their moisture has been released.
- Step 3 - Add Ginger, Garlic and Green ChilliAdd Ginger, Garlic and Green Chilli and sauté for 1-2 minutes.
- Step 4 - Saute Chicken.Stir in Chicken and cook for 8-10 minutes over low heat.
- Step 5 - Add SpicesOnce the Chicken is cooked, add the Cumin Powder, Chilli Flakes, Salt and Black Pepper. Mix through and cook for 2-3 minutes.
- Step 6 - Add the Corn and OrzoStir in the Corn and then add the Orzo and Chicken Stock.Bring to a gentle boil over medium high heat, then turn the heat down and simmer on low for 10 minutes till the soup thickens.
- Step 7 - Add Cream and tinned SoupStir in the Mushroom Soup and cook for 2 minutes. Drizzle in the Cream and simmer for a minute.
- Step 8 - ServeAdjust seasoning. Serve hot with crusty bread.
Notes
Tip for best results
Brown the Mushrooms properly - For maximum flavour and umami.Storage
- Leftovers can be stored in an airtight container in the fridge for 3 days.
- Reheat on the stove gently with a splash of Milk.
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