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–+ servings
Creamy Boursin chicken mushroom soup served in white bowls garnished with fresh thyme and parsley, alongside white wine and crusty bread

Creamy Chicken Soup with Boursin Cheese

40aprons.com/creamy-chicken-soup/
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.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 4

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.

Recipe Notes

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.

Nutrition Information (Approximate)

Calories: 504calProtein: 17gFat: 23gSaturated Fat: 12gTrans Fat: 0.2gCholesterol: 107mgSodium: 982mgPotassium: 481mgTotal Carbs: 15gFiber: 1gSugar: 5gNet Carbs: 14gVitamin A: 643IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/creamy-chicken-soup/