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 & Aromatics
- 2 tablespoons butter
- 8 ounces sliced mushrooms (cremini, baby bella, or mixed)
- 1 small onion, diced
- 2-3 cloves garlic, minced
- ½ teaspoon fresh thyme or dried thyme
Liquids & Pasta
- ½ cup dry white wine (optional, substitute with broth if preferred)
- 4 cups chicken broth
- ¼ cup orzo pasta (or more for thicker soup)
Dairy & Cheese
- 5.2 ounce wheel Boursin cheese (garlic & herb or shallot & chive)
- ½ cup heavy cream or half-and-half (optional for extra richness)
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 the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Sauté the Veggies: In the same pot, melt the butter. Add sliced mushrooms and cook undisturbed for 3-4 minutes to get a golden sear. Stir in diced onion and cook until soft, about 5 minutes. Add minced garlic and thyme, sauté for another minute to release their aromas.
- Deglaze: Pour in the white wine and use a spoon to scrape up any browned bits stuck to the pot. Let the wine simmer for 2-3 minutes until mostly reduced, concentrating flavor.
- Simmer the Soup: Add the chicken broth and bring the mixture to a boil. Stir in the orzo pasta and reduce heat to medium. Let it simmer for 8-10 minutes, or until the orzo is tender and cooked through.
- Add Creaminess: Stir in the Boursin cheese until it fully melts into the broth, creating a creamy texture. Return the cooked chicken to the pot. If desired, pour in the heavy cream or half-and-half and simmer for another 2-3 minutes to heat through and enhance richness.
- Taste and Finish: Adjust seasoning with additional salt and black pepper to your preference. Optionally, garnish with chopped parsley, lemon zest, or grated parmesan before serving.
Notes
- Make it Keto/Low-Carb: Omit orzo pasta to reduce carbohydrate content.
- 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 and ghee; omit orzo and heavy cream; replace Boursin with homemade herb cashew cream.
- Make it Gluten-Free: Use gluten-free pasta or rice instead of orzo.
- Make it Dairy-Free: Substitute butter with dairy-free alternatives, omit heavy cream, and replace Boursin with dairy-free herb cheese or nutritional yeast sauce.
- Storage: Refrigerate leftovers for 3-4 days. Orzo absorbs liquid over time; add broth when reheating to restore consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired American
