Name: Creamy Chicken and Mushroom Soup with Boursin Cheese Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces skinless boneless chicken thighs or breasts, cut into bite-size pieces; Salt and black pepper, to taste; 1 tablespoon olive oil; 8 ounces mushrooms (sliced; cremini, baby bella, or mixed); 1 small onion, diced; 2-3 cloves garlic, minced; ½ teaspoon fresh thyme (or ½ teaspoon dried); 2 tablespoons butter; ½ cup dry white wine (optional; substitute broth if preferred); 4 cups chicken broth; ¼ cup orzo pasta (or more for thicker soup); 1 (5.2 ounce) wheel Boursin cheese (garlic & herb or shallot & chive); ½ cup heavy cream or half-and-half (optional for extra richness)

Introduction

This creamy chicken soup with Boursin cheese is a comforting and flavorful dish perfect for chilly days. Tender chicken, earthy mushrooms, and aromatic herbs come together in a rich broth with a hint of garlic and herbs from the cheese. It’s a satisfying soup that’s easy to make and sure to please the whole family.

A creamy soup in a white bowl filled with a light beige liquid, showing visible chunks of sliced brown mushrooms and small pieces of white potatoes or vegetables mixed throughout. The surface is garnished with a few small green herb leaves scattered on top. The bowl is placed on a white marbled texture with pieces of torn bread and some sprigs of fresh herbs nearby, along with a transparent glass of light yellow liquid partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces skinless boneless chicken thighs or breasts, cut into bite-size pieces

Salt and black pepper, to taste

1 tablespoon olive oil

2 tablespoons butter

8 ounces mushrooms (sliced, cremini, baby bella, or mixed)

1 small onion, diced

2-3 cloves garlic, minced

½ teaspoon fresh thyme or dried thyme

½ cup dry white wine (optional; substitute broth if preferred)

4 cups chicken broth

¼ cup orzo (adjust for thickness preference)

5.2 ounce wheel Boursin cheese (garlic & herb or shallot & chive)

½ cup heavy cream or half-and-half (optional for extra richness)

Instructions

Step 1: Season the chicken pieces with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken until browned and cooked through, about 5-6 minutes. Remove from the pot and set aside.

Step 2: In the same pot, melt the butter. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to develop a golden sear. Stir in the diced onion and cook until softened, about 5 minutes. Add minced garlic and thyme, sauté for another minute.

Step 3: Pour in the white wine, scraping up any browned bits from the pot. Let it simmer for 2-3 minutes until mostly reduced. If skipping wine, add a splash of broth instead.

Step 4: Add the chicken broth and bring to a boil. Stir in the orzo, reduce heat to medium, and simmer for 8-10 minutes until the orzo is tender.

Step 5: Stir in the Boursin cheese until it melts completely. Return the cooked chicken to the pot. If desired, pour in heavy cream or half-and-half and simmer for 2-3 more minutes to heat through.

Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley, lemon zest, or grated Parmesan cheese, if you like, before serving.

Tips & Variations

Use chicken breasts instead of thighs for a leaner soup, but thighs add extra tenderness.

To make it vegetarian, omit chicken and substitute vegetable broth and a plant-based ricotta or cream cheese instead of Boursin.

If you prefer a thicker soup, increase the orzo quantity or add a spoonful of cream cheese along with Boursin.

Fresh herbs like parsley or chives make a great garnish to brighten the flavors.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them, as they can dry out faster than thighs.