Creamy Chicken Mushroom Soup

Thick and creamy chicken mushroom soup enriched with fresh spinach and orzo pasta will surely warm you up on a cold winter’s evening. Tender pieces of herbes de Provence seasoned chicken with rich and earthy mushrooms simmered in a hearty and savory creamy broth. Fresh spinach and tender orzo pasta added in for extra added flavor and texture, topped with fresh grated parmesan cheese. Serve this rich and savory soup with slices of warm buttered crusty bread for dipping. A quick one-pot meal for a delicious weeknight dinner with easy cleanup. Simple, pure comfort food at it’s finest.

How to Make Creamy Chicken Mushroom Soup

Pat dry boneless skinless chicken thighs or chicken breasts using paper towel. Cut chicken into approximately 3/4 inch cubes and season with Herbes de Provence, salt, and pepper. Heat a large pot or Dutch oven with 1 Tbs oil over medium-high heat, add seasoned chicken to the pot and saute until cooked through and no longer pink inside.

To the same pot, add in sliced mushrooms and chopped onions and cook until onions are softened and translucent, about 5 minutes. Add in minced garlic and continue cooking, stirring frequently until fragrant, about 1 minute.

Optional: Deglaze the bottom of the pot using about 1/4 cup white wine to add extra flavor and release all those yummy flavors. Continue cooking for an additional 1 minute, stirring frequently.

Pour in chicken broth and bring to a boil. Add in orzo and boil pasta as directed on package to al dente, 8-10 minutes, stirring occasionally.

Reduce heat to low. Stir in baby spinach and heavy cream until combined. Season with salt and pepper to taste.

Ladle into bowls and garnish with grated Parmesan cheese over top just before serving. Serve with warmed slices of buttered crusty bread or toasted garlic bread on the side for dipping.

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Creamy Chicken Mushroom Soup

Author: Jess Cooking Method: Simmering Courses: Soup

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins

Servings: 8

Description

Thick and creamy chicken mushroom soup with notes of spinach and orzo pasta will surely warm you up on a cold winter's evening.

Ingredients

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Servings

• 2 lbs boneless chicken thighs or chicken breasts
• 2 Tbs Herbes de Provence
• 1 Tbs olive oil
• 16 oz mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ¹⁄₄ cup white wine, optional
• 4 cups chicken broth
• 1 cup orzo
• 2 cups baby spinach
• 1 cup heavy cream
• salt and pepper
• grated parmesan, for garnish

Instructions

1. Heat large pot or dutch oven over medium-high heat with 1 Tbs olive oil. 

1. Pat dry boneless skinless chicken thighs with paper towel. Cut chicken into 3/4" inch sized cubes and season with herbes de Provence, salt, and pepper. Add chicken to pot and cook until chicken no longer pink inside and cooked through.

1. Add sliced mushrooms and chopped onions to the pot and cook until onions are softened and translucent, about 5 minutes.

1. Stir in minced garlic, cook for 1 minute until fragrant, stirring frequently.

   Optional: Pour in white wine to deglaze the pot and continue cooking for additional 1 minute.

1. Add in chicken broth and bring to boil. Stir in orzo and boil pasta to al dente as directed on package, 8-10 minutes. 

1. Reduce heat to low. Stir in baby spinach and heavy cream until combined. Season with salt and pepper to taste.

1. Ladle soup into bowls and garnish with fresh grated Parmesan cheese. Serve with warmed buttered crusty bread or toasted garlic bread on the side.

Keywords: 30 minute meal, easy cleanup, comfort food, creamy chicken and mushroom, chicken soup

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