Creamy Boursin Chicken and Wild Rice Soup Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality chicken broth and good Boursin cheese. The cheese is the star, so don’t substitute a different flavored cream cheese.

If you prefer a thicker soup, mash some of the cooked rice against the side of the slow cooker before adding the cream.

To make this soup ahead, cook it as directed, but wait to add the cream and Boursin until reheating. This prevents the dairy from becoming grainy.

When reheating, do so gently over low heat, stirring frequently, and add a splash of broth if needed to loosen the soup.

Variations

• Vegetarian Version: Omit the chicken and use vegetable broth. Add extra mushrooms or butternut squash for heartiness. The soup will cook faster, so check the rice at 4 hours.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes with the other ingredients. For extra heat, stir in a minced jalapeño when adding the Boursin.
• Herb Swap: Use Boursin with cracked black pepper or shallot & chive flavor. Adjust the fresh herbs in the garnish accordingly.
• Rice Swap: Substitute the wild rice blend with 1 cup of long-grain brown rice. Increase the broth to 5 cups and cook for an extra 30 minutes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze the soup without the cream and Boursin for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the dairy.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, until hot. Do not boil, as the cream may curdle.

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

The soup will thicken as it sits; add a little broth or water when reheating to reach the desired consistency. Reheat gently on the stovetop or in the microwave.

This soup is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Add an extra 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this soup as a main course with crusty bread or a simple green salad. The brioche croutons add a touch of elegance, but you can also top with fresh herbs or a drizzle of olive oil. For a heartier meal, pair with a grilled cheese sandwich.

For a lighter lunch, serve smaller portions in demitasse cups as an appetizer. The soup is rich and filling, so a little goes a long way. Garnish with extra chives and a sprinkle of smoked paprika for color.

Frequently asked questions

Recipe card

Creamy Boursin Chicken and Wild Rice Soup

Prep 15 minCook 6 hTotal 6 h 15 minServes 8

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 cup uncooked wild rice blend
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 shallot, diced
• 4 cloves garlic, minced
• 4 1/2 cups chicken bone broth
• 2 wheels Garlic & Fine Herbs Boursin cheese (5.2 oz each)
• 1 cup heavy cream
• Buttery brioche croutons, for serving
• Fresh chives, chopped, for serving
• Cracked black pepper, for serving

Instructions

1. Place the chicken thighs, wild rice blend, sliced carrots, celery, shallot, and minced garlic in the slow cooker. Pour the chicken bone broth over everything, making sure the rice is submerged. Stir gently to combine.
2. Cover the slow cooker and cook on LOW for 6 hours, until the wild rice is tender and the chicken is cooked through and easily shreds. Avoid lifting the lid during cooking to keep the heat steady.
3. Remove the chicken thighs to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
4. Drop the two wheels of Boursin cheese into the hot soup. Stir gently until the cheese is fully melted and incorporated into the broth.
5. Pour in the heavy cream and stir until the soup is uniformly creamy and smooth. Heat through for about 10 minutes, but do not let it boil.
6. Ladle the hot soup into warm bowls. Garnish each serving with buttery brioche croutons, chopped fresh chives, and a generous crack of black pepper.

Contains: gluten, milk, celery, eggs

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

28 g

Fat

32 g

Fiber

3 g

Sugar

4 g

Automatic estimate from the ingredient list, not laboratory-verified.