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When making Slow Cooker Chicken & Wild Rice Soup, you need fresh and simple ingredients. Here’s what you will need: - 1 lb boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 4 cups low-sodium chicken broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 tsp dried thyme - 1 tsp dried rosemary - 1 bay leaf - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - Fresh parsley for garnish Each ingredient plays a key role in making this soup warm and tasty. The chicken adds protein and heartiness. Wild rice gives it a unique flavor and texture. The broth creates a rich base, while the veggies add color and crunch. Garlic and herbs bring nice aroma and depth to the dish. You can change some ingredients to fit your needs. For example, use coconut cream for a dairy-free soup. Be sure to have fresh parsley on hand. It adds a bright touch when serving. Gather your ingredients first, and let’s make this cozy soup! First, rinse the wild rice. This step helps remove any dust or debris. Take your time to rinse it under cold water until the water runs clear. Next, dice the vegetables. You will need one medium onion, two carrots, and two celery stalks. Cut these into small pieces for an even cook. Don’t forget to mince three cloves of garlic. This adds great flavor to the soup. Now, it’s time to layer your ingredients in the slow cooker. Start by placing the chicken breasts at the bottom. Then, add the rinsed wild rice on top of the chicken. Next, sprinkle in your diced onion, carrots, celery, and minced garlic. Pour in four cups of low-sodium chicken broth. Add one teaspoon each of dried thyme and rosemary. Toss in one bay leaf, and season with salt and pepper to taste. Gently stir to mix everything together. Set the slow cooker to low for six to eight hours. If you’re short on time, you can set it to high for three to four hours. The chicken should be cooked through, and the rice must be tender when done. Once the cooking time is up, carefully remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Now stir in one cup of heavy cream. Mix well until everything combines. Allow it to simmer for an extra 15 to 20 minutes to heat through. Before serving, taste the soup and adjust the seasoning. Add more salt and pepper if needed. Finally, make sure to remove the bay leaf. This step prevents any bitterness in your soup. Enjoy your warm bowl of chicken and wild rice soup! To get a creamy and thick soup, you need the right balance. Start with enough liquid. Use four cups of low-sodium chicken broth. This keeps your soup from being too thick or too runny. If you want it thicker, add more wild rice. The rice absorbs liquid as it cooks. Stir the soup before serving. This helps mix all the flavors and keeps the texture even. Spices and herbs can really boost the taste. I love using dried thyme and rosemary in this recipe. They add a warm, earthy flavor. A bay leaf also brings depth to the soup. If you want more heat, try adding a pinch of red pepper flakes. Fresh herbs like parsley are great too. Add them right before serving for bright flavor. Preparing ahead can save you time. Chop the onions, carrots, and celery a day before. Store them in the fridge for easy use. You can also rinse the wild rice in advance. Just make sure to keep it in a dry place. When you’re ready to cook, everything will be ready to go. This way, you can enjoy your soup without the stress. {{image_2}} If you want a dairy-free soup, you can use coconut cream. It adds a rich, creamy taste. Simply swap the heavy cream for one cup of coconut cream. You can also try almond milk or oat milk for a lighter option. These alternatives work well without losing flavor. Don’t have chicken? No problem! You can use turkey instead. Just replace the chicken breasts with an equal weight of turkey. For a plant-based option, try tofu. Use firm tofu and cut it into cubes. Add it to the slow cooker with the other ingredients. Want to pack in more veggies? You can add spinach, kale, or peas. These add color and nutrients. You can also toss in beans for extra protein. Just make sure to add them in the last hour of cooking to keep them tender. To keep your soup fresh, let it cool first. Then, place it in an airtight container. This helps keep the flavors locked in. Store the container in the fridge. Your soup will last about three to four days. Be sure to label it with the date it was made. When you're ready to eat, just take it out. Freezing is a great way to save extra soup. First, cool the soup completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready for a warm meal, just thaw it in the fridge overnight. When you want to reheat the soup, use a pot on the stove. Heat it slowly over low to medium heat. Stir often to keep it from sticking. If the soup seems too thick, add a bit of water or broth to thin it out. You want to keep that creamy texture and rich flavor. Enjoy your comforting bowl of soup! Slow Cooker Chicken & Wild Rice Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing it. If you want to keep it longer, consider freezing it. You can use brown rice, but it has a different texture. Brown rice takes longer to cook. If you choose brown rice, add it at the start with the other ingredients. Adjust the cooking time to ensure it cooks fully. Yes, you can make this soup in a regular pot. Use a large pot over medium heat. Add all the ingredients and bring to a boil. Then, reduce heat and simmer for about 30 to 45 minutes. Stir occasionally to prevent sticking. This soup is quite nutritious. Each serving has about 300 calories. It offers protein from chicken and fiber from wild rice. If you use heavy cream, it adds fat and calories. To make it lighter, use coconut cream or reduce the cream amount. This article covered a simple and tasty slow cooker chicken and wild rice soup. We discussed the key ingredients, preparation steps, and tips to enhance flavor and texture. You learned how to store leftovers and even had some variations to try. In the end, this dish is not only easy to make but also flexible. You can adapt it to suit your needs. Get creative in the kitchen, and enjoy warm bowls of soup!

Slow Cooker Chicken & Wild Rice Soup

Warm up with this delicious Slow Cooker Chicken & Wild Rice Soup that's perfect for any day! This creamy, hearty soup combines tender chicken, nutritious wild rice, and fresh veggies for a comforting meal that’s easy to prepare. Just toss your ingredients in the slow cooker and let it do the work! Click through to explore the full recipe and get tips for presentation and pairing suggestions to make your meal extra special.
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup wild rice, rinsed

4 cups low-sodium chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 cup heavy cream (or coconut cream for a dairy-free option)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Add the wild rice, diced onion, carrots, celery, and minced garlic on top of the chicken.

      Pour in the chicken broth and add the thyme, rosemary, bay leaf, salt, and pepper. Stir gently to combine all the ingredients.

        Cover the slow cooker with the lid and set it to low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and the rice is tender.

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

            Stir in the heavy cream and mix well until combined. Allow it to simmer for an additional 15-20 minutes to heat through.

              Taste and adjust the seasoning, adding more salt and pepper if necessary.

                Remove the bay leaf before serving.

                  Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6

                    - Presentation Tips: Ladle the soup into bowls and garnish with fresh parsley for a vibrant touch. Serve with crusty bread or a fresh salad on the side for a complete meal.