Creamy Boursin Chicken & Mushroom Soup

Creamy Boursin Chicken & Mushroom Soup tastes rich, garlicky, and velvety, with tender shredded chicken and earthy mushrooms. I built this recipe for busy weeknights and casual dinner guests, and it takes about 45 minutes from pantry to bowl. As an American food blogger with 10+ years writing recipes, I make this when I want comfort food that actually impresses.

Why Choose This Creamy Boursin Chicken & Mushroom Soup

Creamy Boursin Chicken & Mushroom Soup gives you restaurant-style richness without complicated techniques. The Boursin melts into the broth and brings herby, garlicky depth while mushrooms add savory umami and chicken adds hearty protein.

My household fights over the last spoonful every time I make this soup ★★★★★

Ingredients You Need

• 1 tablespoon olive oil (or neutral oil like canola)
• 2 tablespoons unsalted butter (use salted if that’s what you have)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced (use 1/2 teaspoon garlic powder as a pantry shortcut)
• 10 ounces cremini or baby bella mushrooms, sliced (replace with mixed mushrooms for extra flavor)
• 1 teaspoon kosher salt, plus extra to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves
• 1/4 cup dry white wine or 1/4 cup low-sodium chicken stock to deglaze (skip the wine if you prefer no alcohol)
• 4 cups low-sodium chicken stock (use vegetable stock to make it vegetarian)
• 2 cups cooked shredded chicken (rotisserie chicken speeds this up as a pantry shortcut)
• 4 ounces Boursin garlic and fine herbs cheese (soft herbed cheese); brand note: Boursin imitates goat-cheese-like creaminess
  • Substitution: 4 ounces cream cheese plus 1 teaspoon minced garlic and 1 tablespoon chopped parsley if you cannot find Boursin
• 1/2 cup heavy cream or half-and-half (use full-fat coconut milk for dairy-free option)
• 2 tablespoons chopped fresh parsley or chives for garnish
• Optional: 1 cup cooked small pasta like orzo or pearl couscous to bulk it up

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle and serving bowls

How to Make Creamy Boursin Chicken & Mushroom Soup

Prep

1. Chop the onion, slice the mushrooms, mince the garlic, and shred the cooked chicken. Measure the stock and cream.
2. Warm your Dutch oven over medium heat so oil and butter heat evenly.

Cook

1. Add oil and butter to the hot pot. Swirl to melt the butter.
2. Add the onion and a pinch of salt. Sauté until the onion becomes translucent, about 4 minutes.
3. Add the garlic and thyme. Stir for 30 seconds until fragrant.
4. Add the mushrooms and the remaining salt and pepper. Sauté until the mushrooms brown and release moisture, about 6 to 8 minutes.
5. Pour in the white wine or 1/4 cup stock to deglaze the pan, scraping any brown bits with your spoon.
6. Add the chicken stock and bring the mixture to a gentle simmer.

Finish

1. Stir in the shredded chicken and simmer for 5 minutes so flavors meld.
2. Lower the heat to medium-low. Add the Boursin cheese in chunks and stir until it melts smoothly into the broth.
3. Stir in the heavy cream and heat until just warmed through, about 2 minutes. Taste and adjust salt and pepper.
4. Garnish with chopped parsley or chives, and serve hot with your favorite bread.

Tips & Common Mistakes

• Use a hot pan for browning mushrooms so they develop color instead of steaming.
• Salt in stages: add a little at the start and adjust at the end to avoid over-salting.
• Avoid boiling after adding cream; simmer gently to keep the texture silky.
• If the soup tastes too rich, add 1/2 cup extra stock to balance it.
• Do not add Boursin to very high heat; it can separate. Add it at medium-low and stir until smooth.
• Rotisserie chicken cuts prep time and still gives great flavor.

Variations I've Tried

• Mushroom-forward vegetarian version: swap chicken for white beans and use vegetable stock; it stays hearty.
• Lemon-thyme twist: add 1 teaspoon lemon zest and extra thyme for a brighter finish.
• Pasta addition: stir in cooked orzo or small shells for a more filling meal that kids adore.
• Mushroom medley: combine shiitake, oyster, and cremini for a deeper umami profile.

How to Serve

Pair this soup with crusty bread, a simple green salad, or warm sourdough to soak up the broth. Spoon the soup into shallow bowls and sprinkle extra herbs and a little cracked black pepper on top. Serve grated Parmesan or a lemon wedge on the side for diners who want a tangy lift. This combination keeps the meal cozy and approachable.

Make-Ahead and Storage

Cool the soup to room temperature within two hours and refrigerate in an airtight container for up to 3 days. Freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, stirring and adding a splash of stock if it thickens too much. Avoid high heat to keep the Boursin from breaking and to maintain the soup’s creamy texture.

Ally Sanders

Creamy Boursin Chicken & Mushroom Soup

Creamy Boursin Chicken & Mushroom Soup is a rich, garlicky, velvety soup with tender shredded chicken and earthy mushrooms, ready in about 45 minutes for busy weeknights or casual dinner guests.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Ingredients

  

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces cremini or baby bella mushrooms, sliced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves)
• 1/4 cup dry white wine or low-sodium chicken stock, for deglazing
• 4 cups low-sodium chicken stock
• 2 cups cooked shredded chicken
• 4 ounces Boursin garlic and fine herbs cheese
• 1/2 cup heavy cream or half-and-half
• 2 tablespoons chopped fresh parsley or chives, for garnish
• 1 cup cooked small pasta such as orzo or pearl couscous, to bulk it up

Instructions

 

1. Finely chop the onion, slice the mushrooms, mince the garlic, and shred the cooked chicken.
2. Measure out the chicken stock, heavy cream or half-and-half, and Boursin cheese.
3. Warm a large Dutch oven or heavy-bottomed pot over medium heat so the oil and butter heat evenly.

1. Add the olive oil and butter to the hot pot and swirl until the butter is melted.
2. Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent, about 4 minutes.
3. Add the minced garlic and thyme. Cook, stirring, for about 30 seconds until fragrant.
4. Add the sliced mushrooms along with the remaining salt and the black pepper. Sauté until the mushrooms are browned and have released their moisture, about 6 to 8 minutes.
5. Pour in the white wine or 1/4 cup chicken stock to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon.
6. Add the 4 cups of chicken stock and bring the mixture to a gentle simmer.

1. Stir in the shredded chicken and let the soup simmer for about 5 minutes so the flavors meld.
2. Reduce the heat to medium-low. Add the Boursin cheese in chunks and stir until it melts completely into the broth and the soup is smooth and creamy.
3. Stir in the heavy cream or half-and-half and heat gently until just warmed through, about 2 minutes, without boiling.
4. Taste and adjust seasoning with additional salt and pepper if needed.
5. If using, stir in the cooked pasta just before serving, or spoon it into bowls and ladle the soup over the top.
6. Garnish each bowl with chopped fresh parsley or chives and serve hot with crusty bread or your favorite side.

Notes

Nutrition Information
Approximate per 1 of 6 servings (without optional pasta): 380 calories; fat 25 g; saturated fat 13 g; carbohydrates 11 g; fiber 1 g; sugars 4 g; protein 26 g; sodium 750 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.