Yield
Makes 6 servings

This soup can be made ahead and thinned with milk when reheating.

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.

Step 2

Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.

Step 3

Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.

Ratings & Reviews

leslieadavis's Review

leslieadavis
January 27, 2012
So Good! I took out the mushrooms since I don't like and used 1 tsp. of italian seasoning in place of basil and rosemary/thyme. I also used canned white meat chicken. Substituted Silver Queen frozen corn - so sweet and delicious!

twright727's Review

vonlarson5
October 30, 2009
I boiled potato and carrot together and used instead of the orzo. Also added a few pieces bacon and some shredded cheddar. Topped with sour cream, crumbled bacon and cheddar cheese. Very good. My husband and preschooler both enjoyed it. Will definitely make again.

Cellia's Review

Cellia
October 25, 2009
This is, without a doubt, my favorite fall/winter recipe (my son's, too!!). It's very easy and full of flavor. I usually double the recipe because it goes so fast. It's the recipe most requested when we have soup night with friends.

vonlarson5's Review

twright727
January 04, 2009
I used canned white meat chicken. My family LOVED this!! It was quick to make but tasted like it simmered all day! The mushrooms really make it. I will be adding this to our "favorites" for sure!