- Heat oil in a large skillet over medium-high heat, season chicken and cook until well browned, about 3 minutes per side. Push to side of pan and add mushrooms, onions and garlic. Cook and stir for 4 minutes until mushrooms are tender and lightly browned.
- Add broth and soup to skillet and whisk to combine, then add orzo and carrots. Mix well and bring to a boil stirring often to prevent sticking to the bottom of pan. Reduce heat.
- Cover and simmer for 10 minutes or until orzo is al dente, stirring occasionally.
- Add tomato and stir to combine. Serve garnished with basil strips and pepper.
- Love mushrooms? Try swapping the soup for Campbells® Cream of Mushroom Soup instead.
- For an even creamier dish, swap out 1 cup of broth for milk.
- Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.
Recipe Made With
Campbell’s® Chicken Broth with White Wine
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
This is an excellent dish, enjoyed by all my guests. I did make a couple of changes to the original recipe. I used more chicken and a variety of fresh, wild mushrooms. I used condensed cream of wild mushroom soup in place of the chicken soup. I omitted the water and the fresh tomato and I used a can of chopped heirloom tomatoes instead. Also I added some dried oregano and chopped fresh parsley as well as the basil.
Sandra C. | January 25, 2020
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