Can I use chicken breast instead of thighs?

Yes! Chicken breast works perfectly in Creamy Boursin Chicken Soup . Just be careful not to overcook it during the sear—breast can dry out faster than thighs.

How do I store leftovers?

Let the soup cool, then store in an airtight container in the fridge for up to 3–4 days . The orzo will soak up broth, so add a splash of chicken broth when reheating.

You can , but creamy soups and pasta can change texture after freezing. If you plan to freeze, consider leaving out the orzo and adding freshly cooked orzo when you reheat.

What if I don’t have orzo?

Tiny pasta, rice, or even diced potatoes work. Just adjust simmer time until whatever you use is tender.

Creamy Boursin Chicken Soup: Cozy, Irresistible Magic (1 Pot!)

Description

Creamy Boursin Chicken Soup is a cozy, one-pot comfort meal made with tender chicken, golden mushrooms, orzo, and herby Boursin cheese melted into a rich, velvety broth. It’s easy enough for busy weeknights but tastes like something you’d order at your favorite café.

Ingredients

Scale

8 ounces boneless, skinless chicken thighs or breasts, cut into bite-size pieces
Salt and black pepper, to taste
1 tablespoon olive oil
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)
4 cups chicken broth
¼ cup orzo (add more for a thicker soup)
1 (5.2-ounce) wheel Boursin cheese (garlic & herb or shallot & chive)
½ cup heavy cream or half-and-half (optional, for extra richness)

Optional garnish: chopped parsley, lemon zest, grated parmesan.

Cook Mode Prevent your screen from going dark

Instructions

Sear the Chicken
Season chicken with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
Sauté the Vegetables
In the same pot, melt butter. Add mushrooms and cook undisturbed for 3–4 minutes to develop a golden sear. Stir, then add diced onion and cook about 5 minutes until soft. Add garlic and thyme; sauté 1 minute more.
Deglaze the Pot
Add a small splash of chicken broth (about ¼ cup) and scrape up browned bits from the bottom of the pot. Let simmer 1 minute.
Simmer the Soup
Add remaining chicken broth and bring to a boil. Stir in orzo. Reduce heat to medium and simmer 8–10 minutes, until orzo is tender.
Add Creaminess
Stir in Boursin cheese until fully melted and smooth. Return chicken to the pot. Add heavy cream if using. Simmer 2–3 minutes until heated through.
Finish and Serve
Taste and adjust seasoning with salt and pepper. Garnish as desired and serve warm.

Notes

For thicker soup, add 1–2 extra tablespoons of orzo.

If soup thickens too much when stored, add a splash of broth while reheating.

Spinach can be stirred in at the end for added greens.

Thighs provide more flavor, but chicken breasts work well too.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 110 mg