Savor the comforting embrace of this Boursin Chicken and Vegetable Soup, a symphony of creamy, herbaceous notes mingling with tender vegetables and succulent chicken. A quick and satisfying culinary masterpiece perfect for weeknight indulgence.

Follow The Directions

01

Step

Melt butter in a large saucepan or Dutch oven over medium heat. Add onion and celery and cook and stir for 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. (Estimated time: 4 minutes)

02

Step

Pour in chicken broth and bring to a boil. (Estimated time: 5 minutes)

03

Step

Add frozen mixed vegetables and return to a boil. Cook about 3 minutes, then stir in hash browns. Season with salt and pepper. (Estimated time: 5 minutes)

04

Step

Cover, reduce heat, and simmer until vegetables are tender, but not mushy, 5 to 8 minutes. Increase heat to medium-high and stir in chicken. Cut cheese into pieces and stir in. (Estimated time: 10 minutes)

05

Step

When cheese is melted, remove from heat and add spinach. Slowly stir in cream. Adjust seasoning, if needed. Ladle into bowls and garnish with fresh parsley. (Estimated time: 3 minutes)

For an even richer flavor, consider using homemade chicken broth.
To prevent the cream from curdling, ensure the soup is not boiling when you add it.
A squeeze of fresh lemon juice at the end can brighten the flavors.
Feel free to experiment with different herbs and vegetables based on your preference and what's in season.

Ahmed Deckow

Written by

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