Creamy Boursin Chicken and Wild Rice Soup

A whole wheel of Boursin cheese melts into this slow-cooker chicken and wild rice soup, making it impossibly creamy and full of garlicky herb flavor. Just dump everything in the Crockpot and let it work its magic—perfect for busy weeknights.

This Crockpot chicken and wild rice soup is the ultimate hands-off dinner. With tender chicken thighs, nutty wild rice, and a rich, herbaceous broth made creamy by two wheels of Boursin cheese, it’s a bowl of pure comfort.

The slow cooker does all the work, and the result tastes like you simmered it all day—because you did. Serve it with buttery brioche croutons for a luxurious finish.

Ingredients

Why this recipe works

The slow cooker transforms humble ingredients into a deeply flavorful soup. Chicken thighs stay juicy and tender, while the wild rice absorbs the broth and becomes perfectly chewy.

The long, gentle simmer allows the garlic and herbs to infuse every bite, creating a broth that’s both savory and aromatic.

Boursin cheese is the secret to the soup’s velvety texture. As it melts, it releases garlic and fine herbs, enriching the broth without making it heavy.

The heavy cream adds a final touch of richness, balancing the earthy rice and savory chicken. This method is foolproof—no roux, no constant stirring, just dump and go.

Notes and substitutions

Use a good-quality chicken bone broth for the best flavor, but regular chicken broth works too. The wild rice blend should be uncooked; a mix of wild rice and brown rice gives a nice texture. If using only wild rice, the cooking time may vary, so check for tenderness.

Boursin cheese comes in a 5.2-ounce wheel; two wheels are essential for the right creaminess. For a lighter version, use half-and-half instead of heavy cream, but the soup will be less indulgent.

The brioche croutons add a buttery crunch that contrasts beautifully with the creamy soup—don’t skip them.

• chicken bone broth: Regular chicken broth or low-sodium chicken stock works well; use a good-quality brand for the best flavor.
• wild rice blend: A mix of brown rice and wild rice, or a packaged wild rice blend, gives a similar nutty texture. Adjust cooking time if using only white rice.
• heavy cream: Half-and-half or whole milk can be used, but the soup will be less rich. Add a tablespoon of butter to compensate.
• brioche croutons: Crusty bread cubes toasted with butter, or store-bought croutons, make a good substitute.

Equipment

• 6-quart slow cooker
• Ladle
• Two forks for shredding chicken
• Cutting board
• Chef's knife
• Measuring cups and spoons