Description
This creamy chicken soup combines tender seared chicken, sautéed mushrooms and onions, and flavorful herbs in a rich, velvety broth enhanced with Boursin cheese. The addition of orzo pasta adds comforting body, making it a perfect cozy meal that is both elegant and easy to prepare.
Ingredients
Scale
Chicken
- 8 ounces skinless boneless chicken thighs or breasts, cut into bite-size pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Vegetables and Herbs
- 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)
Liquids and Additions
- 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)
Instructions
- Season and Sear the Chicken: Season the bite-sized chicken pieces with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: 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 diced onion and cook until softened, about 5 minutes. Add minced garlic and thyme, sautéing for an additional minute to release aromas.
- Deglaze the Pot: Pour in the dry white wine, scraping up any brown bits stuck to the pot. Allow the wine to simmer and reduce for 2-3 minutes to concentrate the flavor.
- Simmer the Soup and Cook the Orzo: Add the chicken broth and bring the mixture to a boil. Stir in the orzo pasta, then reduce heat to medium and simmer for 8-10 minutes until the orzo is tender.
- Add Cheese and Creaminess: Stir in the Boursin cheese until fully melted into the soup, creating a creamy texture. Return the cooked chicken to the pot. If desired, add the heavy cream or half-and-half and simmer an additional 2-3 minutes to heat through.
- Season and Garnish: Taste and adjust seasoning with additional salt and black pepper as needed. Garnish with chopped parsley, lemon zest, or grated parmesan if desired before serving.
Notes
- Using chicken thighs gives a richer flavor, but chicken breasts can be substituted for a leaner option.
- If you prefer a thicker soup, increase the orzo amount or simmer a few minutes longer after adding it.
- The white wine is optional and can be substituted with extra chicken broth for a milder flavor.
- For a lighter version, omit the heavy cream or use half-and-half.
- Leftover soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken soup, Boursin cheese soup, chicken and mushroom soup, orzo soup, comforting chicken soup
