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Super Creamy Boursin Chicken Mushroom Soup

A luxurious yet easy one-pot soup featuring tender chicken, earthy mushrooms, and orzo pasta, all brought together by a rich garlic and herb Boursin cheese broth. Perfect for cozy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, French Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil divided
  • 1 lb chicken breast boneless, skinless, cut into 1-inch cubes
  • 8 oz cremini mushrooms sliced
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves removed from stems
  • 6 cups chicken broth low sodium preferred
  • 0.75 cup uncooked orzo pasta
  • 5.2 oz Boursin cheese Garlic & Fine Herbs variety
  • 1 pinch salt and pepper to taste
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or pot
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add cubed chicken, season with salt and pepper, and sear until golden brown (about 5 minutes). Remove chicken and set aside.
  2. Add remaining tablespoon of oil to the pot. Add sliced mushrooms and cook until browned (3-4 minutes).
  3. Add diced onion, celery, and garlic. Sauté for 3-4 minutes until onions are translucent and fragrant.
  4. Pour in chicken broth and add fresh thyme. Scrape the bottom of the pot to release any browned bits. Bring to a boil.
  5. Stir in uncooked orzo and return the chicken (and its juices) to the pot. Reduce heat to a simmer.
  6. Simmer for 10-12 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
  7. Reduce heat to low. Crumble in the Boursin cheese and stir constantly until fully melted and creamy. Do not let it boil vigorously.
  8. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

If the soup is too thick after adding the cheese, add a splash more broth or water until desired consistency is reached. Leftovers will thicken in the fridge.