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Boursin Chicken and Mushroom Soup

This creamy Boursin chicken and mushroom soup is packed with tender chicken, golden mushrooms, orzo, fresh spinach, and garlic herb cheese. An easy, comforting one-pot dinner!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound 450 g boneless, skinless chicken breasts or thighs, diced
  • 2 tablespoons olive oil divided
  • 1 tablespoon 14 g unsalted butter
  • 12 ounces 340 g cremini mushrooms, sliced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt plus more to taste
  • 5 cups 1.2 L low-sodium chicken broth
  • 1/2 cup 90 g uncooked orzo pasta
  • 1 package 5.2 oz / 150 g Boursin Garlic & Fine Herbs cheese
  • 1/2 cup 120 ml half-and-half
  • 2 cups 60 g fresh baby spinach
  • 2 teaspoons fresh lemon juice
  • Fresh parsley optional for garnish

Equipment

  • Equipment: Large Dutch oven or heavy-bottomed pot (5–6 quarts)

Method
 

  1. Season the Chicken: Pat the chicken dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear chicken for 4–6 minutes until lightly golden, then transfer to a plate. It will finish cooking in the broth.
  2. Cook the Mushrooms: Add the remaining olive oil and butter to the pot. Add sliced mushrooms and sauté for 6–8 minutes until golden brown, cooking in batches if necessary.
  3. Add Aromatics: Stir in diced onion and cook for 3–4 minutes until softened. Add garlic and dried thyme; cook for 30–60 seconds until fragrant.
  4. Add the Broth: Pour in about 1/2 cup of the measured chicken broth and scrape up the browned bits. Add the remaining broth and return the chicken and its juices to the pot. Bring to a gentle boil.
  5. Cook the Orzo: Stir in uncooked orzo. Reduce heat and simmer uncovered for 9–12 minutes, stirring occasionally, until orzo is tender and chicken reaches an internal temperature of 165°F (74°C).
  6. Melt the Boursin: Turn off the heat. Break the Boursin cheese into pieces and stir gently into the hot broth until smooth and creamy.
  7. Add Cream and Spinach: Stir in half-and-half and baby spinach. Allow the spinach to wilt for 1–2 minutes, warming gently over low heat if necessary.
  8. Finish and Serve: Stir in lemon juice. Taste and adjust seasonings. Ladle into bowls, garnish with parsley if desired, and serve warm.

Notes

For the creamiest Boursin chicken and mushroom soup, allow the cheese to soften slightly before adding it and avoid boiling the soup after it melts. Stir the orzo occasionally to prevent sticking, and add extra broth if the soup becomes too thick. Store leftovers in the refrigerator for 3–4 days and reheat gently with a splash of broth.