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- 1 lb boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 4 cups chicken broth - 1 cup diced carrots - 1 cup diced celery - 1 cup chopped onion - 2 cloves minced garlic - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 1 cup heavy cream or coconut cream - 2 tablespoons olive oil - Fresh parsley for garnish The main ingredients in this soup make it hearty and filling. The chicken breasts provide protein, while wild rice adds a nice texture. The chicken broth gives a rich flavor that ties everything together. For the vegetables, I like using fresh carrots, celery, and onions. They bring sweetness and crunch. Garlic adds depth and warmth to the soup. The thyme and rosemary bring an earthy aroma that lifts the dish. A bay leaf adds a subtle layer of flavor. For creaminess, you can use either heavy cream or coconut cream. The latter is great for a lighter option. The olive oil adds richness, and fresh parsley gives a pop of color. It also adds a fresh taste as a garnish. Having these ingredients ready makes cooking easier and more fun. Each bite of this soup warms your soul, making it a perfect comfort food. Start by seasoning the chicken breasts with salt and pepper. This simple step boosts flavor. Place the seasoned chicken at the bottom of the slow cooker. This lets the juices soak into the meat as it cooks. Next, you’ll add the veggies. Pour in one cup of diced carrots, one cup of diced celery, and one cup of chopped onion. These add color and nutrition. Don’t forget to add two cloves of minced garlic. Finally, sprinkle in one cup of rinsed wild rice. This rice will give the soup its hearty texture. Now, pour in four cups of chicken broth. This broth forms the soup’s base, so choose a good quality one. Add one teaspoon of dried thyme, one teaspoon of dried rosemary, and one bay leaf. Stir gently to mix all the flavors together. Cover the slow cooker and set it to low for 6-8 hours. If you’re short on time, you can set it to high for 4-5 hours. The goal is to cook until the chicken is tender and the rice is fully cooked. Once the cooking is done, remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. Then, stir in one cup of heavy cream. This adds a rich, creamy texture. Let the soup warm on low for an extra 15 minutes. Before serving, taste the soup. Adjust seasoning with salt and pepper as needed. Don’t forget to remove the bay leaf! To make this soup taste great, start with salt and pepper. I suggest adding a little salt first, then tasting. You can always add more later. For pepper, add a pinch and adjust to your liking. Fresh herbs can really boost the flavor. Try adding some fresh thyme or rosemary if you have them. This will make your soup even more aromatic and tasty. If you want a lighter soup, you can swap heavy cream for coconut cream. Coconut cream gives a nice flavor without the fat. You can also use milk or a non-dairy milk like almond or soy milk. Just add it slowly at the end to get the right creaminess. When serving this soup, I like to use big bowls. Top each bowl with fresh parsley for color. A sprinkle of black pepper adds a nice touch, too. This soup pairs well with crusty bread. It makes a perfect meal for chilly days. You can also serve it with a side salad for a fresh crunch. {{image_2}} You can switch up the protein in this soup. Try turkey instead of chicken for a different flavor. If you want a vegetarian option, use mushrooms or chickpeas. Both choices will give you a hearty meal. You can also change the rice. Brown rice adds a nutty taste. Quinoa is a great gluten-free choice. Both options will make your soup unique and tasty. If you enjoy a little heat, add peppers or spices. Jalapeños or crushed red pepper can spice things up. A dash of cayenne will also give it a kick. Just be careful not to add too much. Start small, and taste as you go. Use seasonal vegetables to keep things fresh. In spring, add asparagus or peas for color. In the fall, try adding pumpkin or butternut squash. Each season brings new flavors to explore. This way, your soup stays exciting all year round. To keep your leftover soup fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. When you are ready to enjoy it again, just reheat on the stove or in the microwave. If you want to save some for later, freezing works great. Let the soup cool completely before transferring it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the containers with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove until hot. For the best taste, eat the soup within three days if stored in the fridge. If frozen, it’s best to use it within three months for optimal flavor. Always check for any off smells or changes in texture before enjoying. Yes, you can use frozen chicken in the slow cooker. Make sure to adjust the cooking time. If using frozen chicken, cook it on high for 5-6 hours or low for 7-8 hours. Using frozen chicken may take longer to reach a safe temperature. Always check the chicken's internal temperature. It should be at least 165°F (75°C). You can tell the soup is done when the chicken is tender and easily shredded. The rice should be soft and plump. If the chicken pulls apart easily with a fork, it is ready. Also, the soup should smell delicious and warm. Yes, you can make this soup dairy-free. Instead of heavy cream, use coconut cream or a cashew cream. Both options will keep the soup creamy and rich. You can also use almond milk or oat milk for a lighter version. Adjust the seasoning as needed for the best flavor. This blog post covered a delicious slow cooker chicken soup. You learned about the key ingredients, step-by-step instructions, and helpful tips. We explored variations to customize your soup for any taste. Proper storage ideas ensure your leftovers stay fresh and tasty. Enjoying this meal will warm your heart and fulfill your cravings. Try making it with your own spin to impress your family and friends. Your kitchen adventures can start today!

Slow Cooker Chicken Wild Rice Soup

Enjoy the warm and hearty goodness of cozy slow cooker chicken wild rice soup! This easy-to-follow recipe combines tender chicken, wild rice, and fresh vegetables, simmered to perfection in your slow cooker. With just a few simple steps, you can create a comforting meal that warms you up from the inside out. Click to explore this delicious recipe and make your mealtime special!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup wild rice, rinsed

4 cups chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 cup heavy cream (or coconut cream for a lighter option)

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Prep the Chicken: Season the chicken breasts with salt and pepper, and place them at the bottom of the slow cooker.

    Add the Vegetables: Pour in the diced carrots, celery, and chopped onion. Add the minced garlic, followed by the rinsed wild rice.

      Combine the Liquids: Pour the chicken broth over the ingredients in the slow cooker. Then add dried thyme, dried rosemary, and bay leaf. Stir gently to combine.

        Slow Cook: Cover and set the slow cooker to low for 6-8 hours, or high for 4-5 hours, until the chicken is thoroughly cooked and the rice is tender.

          Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded chicken to the pot.

            Add Cream: Stir in the heavy cream (or coconut cream) to add creaminess to the soup. Let it warm on low for an additional 15 minutes.

              Final Touches: Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

                Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6-8

                  - Presentation Tips: Serve the soup in bowls, garnished with fresh parsley and a sprinkle of ground pepper for color. Pair with crusty bread for a complete meal.