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Boursin Chicken and Wild Rice Soup
This comforting Boursin Chicken and Wild Rice Soup is simple to make, filled with healthy ingredients, is gluten-free, and packed with complex flavors and texture. A great weeknight meal or to serve to company!
Yield: 6 servings (1 1/2 cups) 1x
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Units:
Scale:
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 – 1 1/4 cups diced onion (1/2 large onion)
- 1 – 1 1/4 cups diced celery
- 1 – 1 1/4 cups diced carrots
- Salt and pepper
- 1/2 teaspoon ground thyme
- 3 garlic cloves, minced (or 1 1/2 teaspoons pre-minced garlic)
- 4 cups chicken broth
- 1 – 1 1/4 pounds boneless, skinless chicken thighs
- 1 tablespoon cornstarch + 1 tablespoon water
- 1 cup stemmed and finely chopped kale (pack it in)
- 1 (5.25-ounce) garlic and fine herbs Boursin cheese (see Cooking Notes)
- 2 1/2 cups cooked wild rice blend (I used Lundberg Wild Blend)
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Instructions
Make It Now:
- Saute Vegetables: In a large stockpot over medium-high heat, heat oil until shimmery. Add onions, celery, and carrots. Season lightly with salt and pepper. Saute until vegetables are tender, about 5-7 minutes. Add in the thyme and garlic during the last 30-60 seconds.
- Simmer Soup: Add the broth, chicken thighs,1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot and stir. Cover with a lid and bring to a boil, then reduce to a simmer. Crack the lid slightly and simmer for about 12-15 minutes, until chicken is cooked through (165°F internally or no longer pink) and carrots are tender. Turn off the heat.
- Cornstarch Slurry: While the soup cooks, stir together the cornstarch and water in a small bowl until smooth. Set aside.
- Chop Chicken: When the soup is done, remove the chicken pieces to a wooden cutting board. Dice the chicken into bite-sized pieces and add back to the pot.
- Finish Soup: Stir in the cornstarch slurry, kale, Boursin cheese (crumbled), and wild rice. Stir constantly until the kale is wilted, the cheese is melted and incorporated throughout, and the soup has thickened slightly. (If the soup isn’t thickened enough or it’s still kind of separated, turn on the heat and bring to a low simmer for a minute or two.) Taste and season with more salt and pepper to your preference.
Freeze For Later: Fully cook and cool the soup. Freeze in air-tight freezer containers or bags.
Prepare From Frozen: Thaw fully. Warm over low heat on the stove top or in the microwave.
Notes/Tips
- If you can’t find Boursin cheese in the specialty cheese section, look for Alouette brand (garlic and herbs flavor) or Kitehill alternative cream cheese (chive flavor).
- Prep Tips:
- Rinse and start cooking the wild rice. While the rice is cooking, prep all the veggies and start making the soup. By the time the rice is done, it will be about time to add it to the soup.
- Try to dice all the veggies (onion, carrot, and celery) a similar size so they cook evenly.
- What if the soup is separated at the end? The soup may look separated at first. Be patient and keep stirring for several minutes. If the soup still isn’t thickening up and coming together, here are few more ideas to try:
- Set it over medium heat and stir for a few minutes more. Sometimes the soup isn’t hot enough to activate the cornstarch slurry.
- If you still need help, mix together another 1 tablespoon cornstarch + 1 tablespoon water to create a slurry and stir it into the soup. Stir constantly until the soup is thickened and combined.
- Also note that once the soup has come together (no longer separated), it will thicken up as it sits and cools slightly.
- Wild rice blend provides a really nice chewy texture and appealing look to this soup, but if you have another kind of rice, you can certainly use that as a substitute.
- A side of crusty bread is a must. Great soup to dip bread in.
- Be sure to double this one and freeze leftovers!