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This creamy chicken soup recipe with Boursin cheese is pure amazingness! Tender chicken, earthy mushrooms, and heavenly garlic herb Boursin cheese come together in a one-pot wonder that’s so savory and comforting. Great for those busy weeknights in the fall!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This isn’t one of those soups that takes hours to develop flavor. The Boursin cheese does all the heavy lifting, creating a vibrant, creamy base that tastes like it’s been simmering all afternoon! (But, secret: done in 30 minutes!)
- For even more ease, everything cooks in the same pot, which means minimal cleanup and maximum flavor development. The chicken gets seared first, then the mushrooms pick up all those gorgeous brown bits for extra depth—yummmmy!
- This is super flexible and forgiving – Don’t have white wine? Use more broth. Prefer chicken breasts over thighs? Go for it. This recipe adapts beautifully to what you’ve got on hand without losing its soul.
- Soup in the fall just screams comfort, so feel free to pair it with Whole Wheat Beer Bread, toasted Paleo Bread, a Simple Cucumber Tomato Salad, or this fancier Shaved Brussels Sprouts Salad with Lemon and Parmesan!
What You Need to Know Before You Start
- Don’t use cold Boursin cheese right out of the fridge; it’ll take longer to melt smoothly and can create lumps. Let it sit out for 15-20 minutes before cooking, or just be patient and stir gently as it melts.
- Once you’ve stirred in the cream or half-and-half, maintain a gentle simmer. Boiling can cause the dairy to curdle, and nobody wants that in their tasty, creamy chicken soup!
- You can’t just add the orzo and put it out of your mind! Once you add the orzo, stir occasionally so it doesn’t stick to the bottom of the pot. The pasta will release starch as it cooks, naturally thickening your soup to that perfect consistency we’re after.
- While the Boursin adds a flavor sensation, don’t forget to taste and adjust with salt, pepper, or even a squeeze of fresh lemon at the end. Lemon juice brightens flavors in soup much like salt does.
Frequently Asked Questions
Can I make this Boursin chicken and mushroom soup ahead of time?
Absolutely! The soup keeps well in the fridge for 3-4 days. Just know that the orzo will continue to absorb liquid, so you’ll need to add some broth when reheating.
What can I substitute for Boursin cheese?
Rondele cheese (garlic and herbs) or Alouette cheese are very similar to Boursin. If you can’t find those, an equal amount of Laughing Cow or herbed goat cheese would be an awesome substitute.
Can I use a different type of pasta?
Heck, yes! Small shells, ditalini, or even broken-up angel hair pasta work well. Just adjust the cooking time according to the package directions.
Can I freeze this Boursin chicken mushroom soup?
While you can freeze it, the texture of the orzo and cream base changes slightly. To avoid this, consider cooking the orzo separately and adding it when you reheat the thawed soup.
More Delicious Fall Soups and Stews
- Everything Bagel Chicken Soup
- Crockpot Potato Soup
- Keto Chicken Noodle Soup
- Cajun Chicken Soup
- Sweet Potato Chili
- Chicken Corn Chowder
- Healthy Creamy Clam Chowder (Whole30, Paleo, Dairy Free)
- Cajun Shrimp Bisque
- Old-Fashioned Potato Soup
- Instant Pot Tomato Soup
- 15 Bean Soup
- Whole30 White Chicken Chili
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Chicken Soup with Boursin Cheese
This creamy chicken soup recipe is pure amazingness! Tender chicken, earthy mushrooms, and heavenly garlic herb Boursin cheese come together in a one-pot wonder that’s so savory and comforting for those chilly fall days.
Equipment
- Large pot or Dutch oven at least 4-quart capacity
- Sharp knife
- Cutting board
- Ladle for serving
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 ½ teaspoon dried
- ½ cup dry white wine optional – substitute broth if preferred
- 4 cups chicken broth
- ¼ cup orzo or more if you like it thicker
- 5.2 ounce wheel Boursin cheese garlic & herb or shallot & chive
- ½ cup heavy cream or half-and-half, optional for extra richness
Instructions
Sear the Chicken
- Season 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces, with salt and black pepper to taste. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken until browned and cooked through, about 5-6 minutes. Remove and set aside.
Sauté the Veggies
- In the same pot, melt 2 tablespoons butter. Add 8 ounces sliced mushrooms and cook undisturbed for 3-4 minutes to get a golden sear. Stir in 1 small diced onion, cooking until soft, about 5 minutes. Add 2-3 cloves minced garlic and ½ teaspoon fresh thyme; sauté 1 minute more.
Deglaze
- Pour in ½ cup dry white wine and scrape up any brown bits. Simmer for 2-3 minutes until mostly reduced.
Simmer the Soup
- Add 4 cups chicken broth and bring to a boil. Stir in ¼ cup orzo and reduce heat to medium. Simmer 8-10 minutes, until orzo is tender.
Add Creaminess
- Stir in 1 (5.2 ounce) wheel Boursin cheese until fully melted. Add cooked chicken back in. If using, pour in ½ cup heavy cream or half-and-half. Simmer 2-3 more minutes to heat through.
Taste and Finish
- Season with additional salt and black pepper to taste. Garnish with chopped parsley, lemon zest, or grated parmesan if desired.
Make it Keto/Low-Carb: Omit orzo pasta (reduces to ~6g net carbs per serving).
Make it Paleo: Substitute orzo with cauliflower rice or zucchini noodles; use ghee instead of butter; omit heavy cream.
Make it Whole30: Use compliant broth, ghee instead of butter, omit orzo and heavy cream, substitute Boursin with homemade herb cashew cream.
Make it Gluten-Free: Substitute orzo with gluten-free pasta or rice.
Make it Dairy-Free: Use dairy-free butter alternative, omit heavy cream, substitute Boursin with dairy-free herb cheese, or a nutritional yeast-based sauce.
Storage: Keeps well in the fridge for 3-4 days. Orzo will continue to absorb liquid, so you’ll need to add a splash of broth when reheating.
Approximate Information for One Serving
Calories: 504calProtein: 17gFat: 23gSaturated Fat: 12gTrans Fat: 0.2gCholesterol: 107mgSodium: 982mgPotassium: 481mgTotal Carbs: 15gFiber: 1gSugar: 5gNet Carbs: 14gVitamin A: 643IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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