Delight your family with this rich and creamy boursin chicken and vegetable soup. By using frozen mixed vegetables and pre-cooked chicken, it's ready in about 35 minutes.

Ingreadient

• 1 tablespoon unsalted butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 2 cups chicken broth
• 1 1/2 cups frozen mixed vegetables
• 1 1/2 cups frozen diced hash brown potatoes
• salt and freshly ground black pepper to taste
• 2 cups diced cooked chicken
• 1 (5.2-ounce) package Gournay cheese with fine herbs and garlic (such as Boursin)
• 1 cup heavy cream
• 1 cup chopped fresh spinach
• 1 tablespoon fresh parsley, or as needed (optional)

Direction

1. 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.
2. Pour in chicken broth and bring to a boil.
3. Add frozen mixed vegetables and return to a boil. Cook about 3 minutes, then stir in hash browns. Season with salt and pepper.
4. 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.
5. 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.

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