I’m excited to share this comforting chicken mushroom orzo soup — a cozy twist on classic chicken noodle. It combines tender chicken, savory mushrooms, plenty of vegetables, and small orzo pasta for a hearty, flavorful bowl. This soup is perfect when the weather shifts, offering both warmth and nourishing bone-broth goodness. It’s simple to make, full of texture, and easily adaptable to what you have on hand.
This recipe begins with a classic soffritto of diced carrots, onion, celery, and garlic sautéed in olive oil. Sliced mushrooms are added and browned briefly, then chicken drumsticks are seared to build flavor. Chicken broth, dried mushrooms (optional for extra depth), and herbs are added before a long, gentle simmer until the vegetables are soft and the chicken is cooked through. The drumsticks are removed, the meat pulled from the bone and returned to the pot, and finally orzo is cooked in the broth until al dente. The result: an easy, deeply flavored soup that feels homemade.
If mushrooms weren’t always your favorite, this soup is a gentle way to appreciate their savory, meaty note. They add umami that complements the chicken and herbs beautifully. Serve with crusty bread or a simple green salad for a complete meal. Below is the full ingredient list and step-by-step instructions so you can recreate it at home.
chicken mushroom orzo soup
Ingredients
- 3 carrots diced
- ½ white onion diced
- 3 ribs of celery diced
- 3 cloves of garlic minced
- 1 tablespoon olive oil
- 4 chicken drumsticks
- 2 cups sliced mushrooms
- ¼ cup dry mushrooms {optional but they add great flavor!}
- ¼ cup fresh parsley or ½ teaspoon dried parsley
- 1-2 sprigs fresh rosemary or ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups chicken broth
- salt and pepper to taste
- ½ box orzo pasta or other small pasta
Instructions
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Heat the olive oil in a large soup pot over medium-high heat. Add the diced onion, minced garlic, carrots, celery, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are fragrant and begin to soften, about 4–5 minutes.
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Add the chicken drumsticks to the pot and brown them on all sides for additional flavor.
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Once the chicken is seared, pour in the chicken broth and add the dried mushrooms (if using), parsley, rosemary, bay leaf, garlic powder, and onion powder. Reduce heat to low and simmer gently for at least 1 hour, until the vegetables are very tender and the broth is flavorful.
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About 30 minutes into simmering, remove the drumsticks, shred or pull the meat from the bones, discard the bones, and return the chicken to the pot.
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When ready to finish, add the orzo pasta and 1–2 cups additional water to the soup, then increase heat to high.
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Bring the soup to a boil and cook the pasta for about 7–8 minutes, until al dente. Taste and season with salt and pepper as needed. Serve hot.
