Description
A rich and creamy chicken soup featuring tender seared chicken thighs, sautéed mushrooms and onions, and a flavorful blend of Boursin cheese and heavy cream. This comforting soup is elevated with hints of garlic, herbs, and white wine, simmered with orzo pasta for a satisfying, hearty meal perfect for any season.
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
- 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 Dairy
- ½ cup dry white wine (optional – substitute broth if preferred)
- 4 cups chicken broth
- ¼ cup orzo pasta
- 5.2 ounce wheel Boursin cheese (garlic & herb or shallot & chive)
- ½ cup heavy cream (or half-and-half, optional for extra richness)
- 2 tablespoons butter
Instructions
- Sear the Chicken: Season the chicken pieces with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear for 5-6 minutes, until browned and cooked through. Remove chicken from pot and set aside.
- Sauté the Vegetables: In the same pot, melt butter. Add sliced mushrooms and cook undisturbed for 3-4 minutes to achieve a golden sear. Stir in diced onion and cook until soft, about 5 minutes. Add minced garlic and thyme, sauté for an additional 1 minute until fragrant.
- Deglaze the Pot: Pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until the wine is mostly reduced.
- Simmer the Soup with Orzo: Add chicken broth and bring to a boil. Stir in the orzo pasta, reduce heat to medium, and simmer for 8-10 minutes until orzo is tender.
- Add Creaminess and Chicken: Stir in the Boursin cheese until fully melted into the soup. Return the cooked chicken to the pot. If desired, add heavy cream or half-and-half and simmer for another 2-3 minutes to warm through.
- Taste and Finish: Season with additional salt and black pepper to taste. Garnish with optional chopped parsley, lemon zest, or grated parmesan for extra flavor before serving.
Notes
- Substitute dry white wine with additional chicken broth if preferred or for a non-alcoholic version.
- Use chicken breasts if you prefer leaner protein, though thighs provide more moisture and flavor.
- For a thicker soup, increase the orzo quantity gradually.
- Garnishing with fresh herbs or lemon zest brightens the richness of the soup.
- To reduce calories, replace heavy cream with half-and-half or omit entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
