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Creamy Boursin Chicken Soup Recipe

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4.1 from 74 reviews

This Creamy Boursin Chicken Soup is a rich and comforting dish featuring tender chicken, sautéed mushrooms, and orzo pasta in a flavorful broth enhanced with creamy Boursin cheese and optional heavy cream. It’s a perfect blend of savory herbs and creamy texture, ideal for a cozy meal. The recipe offers versatility with substitutions to suit various dietary preferences including keto, paleo, Whole30, gluten-free, and dairy-free adaptations.

Ingredients

Chicken

  • 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 Pasta

  • ½ cup dry white wine (optional; substitute chicken broth if preferred)
  • 4 cups chicken broth
  • ¼ cup orzo pasta (or more for thicker soup)

Creamy Elements

  • 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. Sear the Chicken: Season 8 ounces of bite-sized boneless, skinless chicken pieces with salt and black pepper. Heat 1 tablespoon 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 from the pot and set aside.
  2. Sauté the Veggies: In the same pot, melt 2 tablespoons butter. Add 8 ounces of sliced mushrooms and cook undisturbed for 3-4 minutes to achieve a golden sear. Stir in the diced onion and cook until soft, about 5 minutes. Add minced garlic and thyme, sauté for another minute to release their aromas.
  3. Deglaze: Pour in ½ cup dry white wine and use a spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine is mostly reduced to concentrate flavor.
  4. Simmer the Soup: Add 4 cups of chicken broth to the pot and bring it to a boil. Stir in ¼ cup orzo pasta and reduce the heat to medium. Let the soup simmer for 8-10 minutes until the orzo is tender and cooked through.
  5. Add Creaminess: Stir in the entire 5.2 ounce wheel of Boursin cheese until melted and fully incorporated, giving the soup its signature creamy texture. Return the cooked chicken to the pot. If desired, add ½ cup 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 liking. Optionally garnish with chopped parsley, lemon zest, or grated Parmesan cheese before serving for added freshness and flavor.

Notes

  • Make it Keto/Low-Carb: Omit orzo pasta to reduce carbs (~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 in place of butter, omit both orzo and heavy cream, and 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, and substitute Boursin with dairy-free herb cheese or a nutritional yeast-based sauce.
  • Storage: Soup keeps well refrigerated for 3-4 days. Orzo absorbs liquid over time, so add a splash of broth when reheating to restore consistency.

Find it online: https://deliciousyum.com/creamy-boursin-chicken-soup-recipe/