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:
Cannellini Bean and Lemon Soup with Parmesan Crisps
Pak Choy and chicken soup
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
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.
- 1 tsp Oil
- 1 tbsp 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
- 1 lb Chicken Breast cut into small cubes
- 400 grams Cream Styled Corn
- 100 grams Orzo Pasta
- 200 ml Mushroom or Veg Stock
- 2 tbsp Creme Fraiche or 250ml Milk of choice
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!
If you have any leftover cream of mushroom soup, now is the time to use it up! Just add it to the soup, to enhance the flavour even more. 🙂