Creamy Chicken Soup with Boursin Cheese

Name: Creamy Chicken Soup with Boursin Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 oz Chicken Thigh (8 ounces skinless boneless chicken thighs (or breasts, cut into bite-size pieces)); 0 pieces Table Salt (salt and black pepper (to taste)); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 tbsp Unsalted Butter (2 tablespoons butter); 8 oz Mushroom (8 ounces mushrooms (sliced, cremini, baby bella, or mixed)); 1 piece Yellow Onion (1 small onion (diced)); 2 cloves Garlic (2-3 cloves garlic (minced) — up to 3); ½ tsp Thyme (½ teaspoon fresh thyme (or ½ teaspoon dried)); ½ cup White Wine (½ cup dry white wine (optional – substitute broth if preferred)) — optional; 4 cup Chicken Broth (4 cups chicken broth); ¼ cup Orzo (¼ cup orzo (or more if you like it thicker)); 5.2 oz Cheese (5.2 ounce wheel Boursin cheese (garlic & herb or shallot & chive)); ½ cup Heavy Cream (½ cup heavy cream ( or half-and-half, optional for extra richness)) — optional

Creamy Chicken Soup with Boursin Cheese - Main Course (American)

30 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Thigh8 oz · 8 ounces skinless boneless chicken thighs (or breasts, cut into bite-size pieces)
Table Salt0 pieces · salt and black pepper (to taste)
Olive Oil1 tbsp · 1 tablespoon olive oil
Unsalted Butter2 tbsp · 2 tablespoons butter
Mushroom8 oz · 8 ounces mushrooms (sliced, cremini, baby bella, or mixed)
Yellow Onion1 piece · 1 small onion (diced)
Garlic2 cloves · 2-3 cloves garlic (minced) — up to 3
Thyme½ tsp · ½ teaspoon fresh thyme (or ½ teaspoon dried)
White Wine½ cup · ½ cup dry white wine (optional – substitute broth if preferred) · optional
Chicken Broth4 cup · 4 cups chicken broth
Orzo¼ cup · ¼ cup orzo (or more if you like it thicker)
Cheese5.2 oz · 5.2 ounce wheel Boursin cheese (garlic & herb or shallot & chive)
Heavy Cream½ cup · ½ cup heavy cream ( or half-and-half, optional for extra richness) · optional

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Steps

1Sear the Chicken
2Sear the chicken
3Season 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.
4Sauté the Veggies
5Cook the vegetables
6In 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.
7Deglaze
8Deglaze
9Pour in ½ cup dry white wine and scrape up any brown bits. Simmer for 2-3 minutes until mostly reduced.
10Simmer the Soup
11Cook the orzo
12Add 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.
13Add Creaminess
14Add the cheese
15Stir 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.
16Taste and Finish
17Season with additional salt and black pepper to taste. Garnish with chopped parsley, lemon zest, or grated parmesan if desired.