Creamy Chicken and Mushroom Soup with Boursin Cheese Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
