Description
A silky, herb-infused chicken soup loaded with tender mushrooms and melted Boursin cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz mushrooms, sliced
- 1 package (5.2 oz) garlic & herb Boursin cheese
- 3 cups chicken broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp butter
- 1 tbsp olive oil
- ½ tsp dried thyme
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter and olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add sliced mushrooms and cook until softened and lightly golden.
- Stir in thyme, shredded chicken, and chicken broth. Bring to a gentle simmer for 10 minutes.
- Reduce heat and stir in Boursin cheese until completely melted and smooth.
- Pour in heavy cream and simmer another 5–8 minutes until thick and velvety.
- Season with salt and black pepper to taste.
- Serve hot with fresh parsley sprinkled on top.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg