Creamy Chicken and Mushroom Soup with Boursin Cheese Recipe

Introduction

This creamy chicken soup with Boursin cheese is a comforting and flavorful meal perfect for cozy nights. Tender chicken, sautéed mushrooms, and tender orzo swim in a rich broth enhanced with garlic and herbs. It’s easy to make yet feels special enough to impress family and friends.

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 (cremini, baby bella, or mixed), sliced
• 1 small onion, diced
• 2–3 cloves garlic, minced
• ½ teaspoon fresh thyme or dried thyme
• ½ cup dry white wine (optional, or substitute chicken broth)
• 4 cups chicken broth
• ¼ cup orzo (add more if you prefer a thicker soup)
• 5.2 ounce wheel Boursin cheese (garlic & herb or shallot & chive)
• ½ cup heavy cream or half-and-half (optional, for extra richness)

Instructions

1. 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.
2. Step 2: In the same pot, melt the butter. Add the sliced mushrooms and cook undisturbed for 3–4 minutes until they develop a golden sear. Stir in the diced onion and cook until soft, about 5 minutes. Add the minced garlic and thyme, sauté for 1 more minute.
3. Step 3: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until the liquid is mostly reduced.
4. Step 4: Add the chicken broth and bring to a boil. Stir in the orzo, then reduce the heat to medium and simmer for 8–10 minutes until the orzo is tender.
5. Step 5: Stir in the Boursin cheese until it melts completely. Return the cooked chicken to the pot. If desired, add heavy cream or half-and-half and simmer for another 2–3 minutes to heat through.
6. Step 6: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley, lemon zest, or grated Parmesan cheese before serving.

Tips & Variations

• Use chicken breasts if you prefer a leaner option, but thighs add extra tenderness and flavor.
• Substitute white wine with additional chicken broth if you want to keep the soup alcohol-free.
• For a thicker soup, increase the orzo to ½ cup or more according to your liking.
• Add fresh spinach or kale at the end for some green color and extra nutrients.
• If you don’t have Boursin cheese, cream cheese mixed with garlic and herbs makes a good substitute.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent curdling. If the soup thickens too much after refrigeration, add a splash of chicken broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well in this recipe. They are leaner and may cook a bit faster, so watch them carefully to prevent drying out.

Is it necessary to use white wine?

No, the white wine adds acidity and depth, but you can substitute it with extra chicken broth without changing the recipe too much.

Creamy Chicken and Mushroom Soup with Boursin Cheese Recipe

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★★★★★

4.9 from 122 reviews

This Creamy Chicken Soup with Boursin Cheese is a comforting, rich, and flavorful dish that combines tender seared chicken, sautéed mushrooms, and aromatic herbs with creamy Boursin cheese and a touch of white wine. Finished with orzo pasta for added texture, this soup is perfect for cozy meals and offers a gourmet twist on classic chicken soup.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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 Aromatics

• 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 ½ teaspoon dried thyme)

Liquids and Dairy

• ½ cup dry white wine (optional; can substitute with broth)
• 4 cups chicken broth
• ¼ cup orzo pasta (add more for a thicker soup)
• 1 (5.2 ounce) wheel Boursin cheese (garlic & herb or shallot & chive flavor)
• ½ cup heavy cream or half-and-half (optional, for extra richness)

Instructions

1. Sear the Chicken: Season the bite-size 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.
2. Sauté the Vegetables: In the same pot, melt the butter over medium heat. Add sliced mushrooms and cook undisturbed for 3-4 minutes to develop a golden sear. Stir in the diced onion and cook until soft, about 5 minutes. Add minced garlic and thyme, sautéing for another minute until fragrant.
3. Deglaze: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine mostly reduces.
4. Simmer the Soup: Add the chicken broth to the pot and bring to a boil. Stir in the orzo pasta, then reduce heat to medium and simmer for 8-10 minutes until the orzo is tender.
5. Add Creaminess: Stir in the Boursin cheese until it is fully melted and incorporated into the soup. Return the cooked chicken to the pot. If desired, stir in the heavy cream or half-and-half for extra richness. Simmer for an additional 2-3 minutes to heat through.
6. Taste and Finish: Season the soup with additional salt and black pepper to your preference. Garnish with chopped parsley, lemon zest, or grated parmesan if desired before serving.

Notes

• You can substitute chicken breasts for thighs if preferred, but thighs provide more flavor and tenderness.
• If you prefer a thicker soup, add more orzo or cook it slightly longer.
• The white wine can be replaced with extra chicken broth for a non-alcoholic version.
• For a lighter option, omit the heavy cream or use half-and-half.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Creamy chicken soup, Boursin cheese soup, chicken orzo soup, creamy mushroom chicken soup, easy stovetop soup, comforting chicken recipe