Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 package Boursin cheese (5 oz)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- Salt and black pepper to taste
Instructions
- Melt Butter and Sauté Vegetables: In a large pot over medium heat, melt the butter. Once melted, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook the mixture, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Chicken Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for a few minutes to meld the flavors.
- Add Shredded Chicken: Stir in the shredded cooked chicken and let it cook in the simmering broth for 5 minutes to heat through and absorb the flavors.
- Incorporate Boursin Cheese: Gradually add the Boursin cheese, stirring continuously until the cheese is fully melted and integrated into the soup, creating a creamy texture.
- Stir in Heavy Cream: Pour in the heavy cream and mix thoroughly to combine. Be careful to keep the soup at a gentle simmer to avoid boiling after adding the cream.
- Season and Serve: Taste the soup and season with salt and black pepper according to your preference. Serve the soup warm immediately for the best flavor and creaminess.
Notes
- Add fresh spinach or kale towards the end of cooking for an extra boost of nutrition and color.
- Using rotisserie chicken is a convenient option that saves time and adds flavor.
- Avoid boiling the soup after adding heavy cream to prevent curdling and maintain a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
- Diet: Gluten Free
