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- 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 1 medium onion, chopped - 2 carrots, diced - 2 stalks celery, diced - 3 cloves garlic, minced These main ingredients form the heart of your creamy chicken wild rice soup. The chicken breasts provide protein and richness. Wild rice adds a nutty flavor and chewy texture. The vegetables, like onion, carrots, celery, and garlic, give depth and sweetness. This blend creates a comforting base for your soup. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups low-sodium chicken broth - 1 cup heavy cream - Salt and pepper to taste - 2 tablespoons olive oil Seasonings like thyme and rosemary enhance the soup's flavor. Low-sodium chicken broth keeps it light and allows the other flavors to shine. Heavy cream makes it creamy and rich. Olive oil adds healthy fat and helps sauté the vegetables. Salt and pepper balance everything perfectly. - Fresh parsley, chopped for garnish - Crusty bread Garnishing with fresh parsley adds color and freshness. A side of crusty bread complements the soup nicely. You can dip the bread into the soup for an extra treat. These garnishes take your dish from good to great! To start, I heat the slow cooker with olive oil. I add chopped onion, diced carrots, diced celery, and minced garlic. I stir it all together. Let it cook for about 5 minutes. This softens the veggies and brings out their flavors. Next, I prepare the slow cooker. I make sure it is clean and ready for cooking. This is key for even heating. Now, I add the rinsed wild rice to the slow cooker. I also place the chicken breasts on top. Then, I sprinkle in dried thyme and dried rosemary. I add a little salt and pepper too. Mixing it all helps the spices coat everything well. After that, I pour in the low-sodium chicken broth. It should cover the rice and chicken. This broth is the base for our creamy soup. For cooking, I set the slow cooker on low for 6-8 hours. If you’re short on time, high for 4-6 hours works too. I check that the chicken is cooked through and the rice is tender. Once done, I take out the chicken breasts. Using two forks, I shred the chicken into bite-sized pieces. Then, I return the shredded chicken back to the slow cooker. Finally, I stir in the heavy cream. This makes the soup rich and creamy. I mix it well and taste it. If needed, I adjust the seasoning with more salt and pepper. I let the soup heat through for about 10-15 minutes on the warm setting. To make your soup pop, adjust the seasoning. I like to add a pinch more salt and pepper. This small change can greatly enhance the taste. Fresh ingredients also matter. When you use fresh herbs, like parsley, the flavor shines. Fresh veggies add texture and a bright taste too. Cooking the wild rice correctly is key. Rinse it well before adding it to the slow cooker. This step removes excess starch and helps it cook evenly. When it comes to cream, add it slowly. Stir it in gently after shredding the chicken. This keeps the cream smooth and makes the soup rich. Serve the soup in large, warm bowls. This adds a cozy feel. Pair it with crusty bread for a nice crunch. For garnish, sprinkle fresh parsley on top. This adds color and a fresh taste. A little extra parsley goes a long way in making your dish look appealing. {{image_2}} For those who need gluten-free options, you can swap wild rice for quinoa. Quinoa is a great choice because it cooks quickly and adds a nice texture. Always check labels for any hidden gluten in pre-packaged ingredients. If you want a dairy-free version, replace heavy cream with coconut milk. Coconut milk gives a rich flavor and keeps the soup creamy. You can also use almond milk, but it will be less thick. You can change the protein in this soup easily. Instead of chicken, try turkey or even tofu for a vegetarian option. Both will absorb the flavors well and keep the soup hearty. For grains, if you don’t have wild rice, brown rice or farro work well. Just remember that cooking times may change. Brown rice takes longer to cook, so add it early in the process. To boost the flavor, add spices like paprika or cayenne pepper for some heat. A touch of nutmeg can also make the soup feel warm and cozy. You can switch up the vegetables too. Add mushrooms for an earthy taste, or spinach for a pop of color and nutrition. Each choice makes the soup unique and exciting. After you enjoy your creamy chicken wild rice soup, store leftovers in an airtight container. This keeps the soup fresh and avoids spills. You can keep it in the fridge for up to four days. Make sure to let it cool before sealing the container. This helps prevent condensation that can make your soup watery. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When it's time to eat again, thaw it in the fridge overnight. This keeps the flavor intact. To warm up your soup, you have a few choices. You can use the stove or microwave. If using the stove, heat on low to avoid burning. Stir often to keep the texture smooth. If using the microwave, heat in short bursts, stirring in between. This helps the soup heat evenly. For the best flavor, add a splash of cream when reheating. This will keep it creamy and delicious. Yes, you can use brown rice. However, the cooking time will change. Brown rice takes longer to cook than wild rice. You need to add about 30 minutes to the cooking time. Wild rice has a chewy texture, while brown rice is softer and nuttier. This will change the soup's flavor and feel. You can prepare this soup in advance. Make it a day or two ahead of time. Store it in the fridge in an airtight container. It is best to add cream just before serving. This keeps the soup creamy and fresh. You can also freeze the soup. It will last up to three months in the freezer. To thaw, place it in the fridge overnight. This soup pairs well with simple sides. Crusty bread is a great choice. It soaks up the soup nicely. A fresh green salad can add crunch and color. You can also serve it with crackers for a fun twist. These sides enhance the meal and make it feel special. This post covered the recipe for creamy chicken wild rice soup. We explored key ingredients like chicken, wild rice, and fresh veggies. You learned how to prepare, cook, and store the soup. We also shared tips for flavor and texture, plus variations for dietary needs. Remember, cooking is an art. Adjust the recipe to suit your taste and enjoy your meal. Make this soup and savor its warmth and comfort.

Creamy Chicken Wild Rice Soup Slow Cooker

Warm up with a bowl of deliciously comforting creamy chicken wild rice soup! This easy slow cooker recipe is packed with tender chicken, hearty wild rice, and fragrant herbs, making it the perfect meal for any occasion. With just a few simple ingredients, you can create a creamy, flavorful dish that the whole family will love. Click through to explore the full recipe and make this cozy soup tonight! #ChickenWildRiceSoup #SlowCookerRecipes #ComfortFood #SoupRecipes
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, rinsed

1 medium onion, chopped

2 carrots, diced

2 stalks celery, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

In the slow cooker, add the olive oil, chopped onion, diced carrots, diced celery, and minced garlic. Stir to combine and let it soften for about 5 minutes.

    Add the rinsed wild rice, chicken breasts, dried thyme, dried rosemary, salt, and pepper into the slow cooker. Stir everything together to distribute the spices evenly.

      Pour the low-sodium chicken broth over the ingredients in the slow cooker. Make sure the rice is submerged in the broth.

        Cover and cook on low for 6-8 hours or high for 4-6 hours, until the chicken is cooked through and the rice is tender.

          Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker.

            Stir in the heavy cream and mix well. Adjust seasoning with additional salt and pepper if necessary.

              Allow the soup to heat through for about 10-15 minutes on the warm setting.

                Before serving, garnish each bowl with fresh chopped parsley for a pop of color and added freshness.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                    - Presentation Tips: Serve the soup in large bowls with crusty bread on the side, and sprinkle a bit of extra parsley on top for visual appeal.