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- 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth - 1 cup whole milk or cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Gather these fresh and simple ingredients to make your soup. Start with the chicken. I prefer boneless, skinless breasts for a lean option. They cook nicely and shred easily. Next, let's talk about wild rice. This grain adds a nutty flavor and chewy texture. Rinse it well before using. You will need a medium onion. Diced onion adds sweetness to the soup. Carrots and celery give it a nice crunch and color. I like to use two carrots and two celery stalks in my soup. Garlic is key for flavor, so use four cloves, minced finely. For the broth, I choose chicken broth as it adds depth. A full six cups give the soup a rich base. To make it creamy, I add one cup of whole milk or cream. It gives a lovely texture. Herbs bring warmth and aroma. I use one teaspoon each of dried thyme and rosemary. Finally, season with salt and pepper to taste. Don't forget the olive oil! It helps sauté the veggies first. For garnish, fresh parsley makes the soup pop. Just chop it up and sprinkle on top. With these ingredients, you are ready to create a comforting bowl of slow cooker chicken wild rice soup. - Heat olive oil in a skillet. - Add diced onions, carrots, and celery. - Sauté until softened. Start by heating olive oil in a skillet over medium heat. Once it's warm, add the diced onion, carrots, and celery. Sauté these vegetables for about 5 to 7 minutes. You want them to soften and release their flavors. This step makes the soup taste great from the start. - Add minced garlic to the skillet. - Transfer vegetables to the slow cooker. - Add wild rice, chicken, broth, thyme, rosemary, salt, and pepper. Next, add minced garlic to the skillet. Cook for 1 to 2 minutes until it becomes fragrant. Then, transfer the sautéed veggies to your slow cooker. In the slow cooker, mix in the rinsed wild rice, chicken breasts, and chicken broth. Add in dried thyme and rosemary. Season with salt and pepper to taste. This combination builds a rich flavor base for your soup. - Cover and cook on low or high. - Shred chicken after cooking. - Stir in milk or cream and simmer. Now, cover your slow cooker. You can cook it on low for 6 to 8 hours or on high for 3 to 4 hours. Check that the chicken is cooked through and the rice is tender. Once done, take the chicken out and shred it with two forks. Return the shredded chicken to the pot. Finally, stir in the milk or cream. Let it simmer for another 10 to 15 minutes. This step gives the soup a creamy texture that is simply delightful. - Use fresh herbs for enhanced flavor: Fresh herbs, like thyme and parsley, make a big difference. They add a bright, fresh taste that dried herbs can’t match. - Adjust seasoning based on personal preference: Taste your soup before serving. Add more salt or pepper if you want it bolder. - Don't skip the simmer step for better flavor melding: Letting the soup simmer for a bit helps all the flavors blend well. - Choose the right size slow cooker: A 6-quart slow cooker works best for this recipe. It gives enough space for all the ingredients. - Pre-soak wild rice for faster cooking: Soaking wild rice for a few hours helps it cook faster. It will also become more tender in the soup. - Use a meat thermometer for chicken: Check that the chicken reaches 165°F. This ensures it is safe to eat and perfectly cooked. - Pair with crusty bread or crackers: The soup is creamy and hearty. A piece of crusty bread or some crackers makes it even better. - Add a side salad for a complete meal: A light salad adds freshness and crunch. It balances the rich soup nicely. - Serve in bowls garnished with parsley: A sprinkle of fresh parsley on top adds color and a touch of flavor. It makes the soup look inviting too. {{image_2}} You can easily swap the chicken breasts for thighs. Thighs add more flavor and stay juicy. For a vegetarian version, use vegetable broth instead of chicken broth. This keeps the taste rich without meat. You might also want to add other veggies. Mushrooms or spinach make great additions. They offer extra nutrients and taste. Do you want a richer taste? Incorporate some grated Parmesan cheese. It melts well and adds creaminess. You can also add a splash of lemon juice for brightness. This will lift the flavors and make them pop. If you like heat, include a dash of hot sauce. This gives your soup a nice kick. If you need a dairy-free option, switch to coconut milk. It gives a lovely creaminess without dairy. For a low-carb choice, use cauliflower rice instead of wild rice. This keeps the soup light and healthy. If you need gluten-free, ensure your broth is gluten-free. Many brands offer this, so check the label. To store leftovers, let the soup cool first. Place it in an airtight container. Store it in the fridge for up to four days. This keeps the soup fresh and tasty. For freezing, use a freezer-safe container. Leave some space at the top for expansion. The soup can freeze well for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. Use glass or BPA-free plastic containers for best results. These containers help keep the soup fresh longer. To avoid freezer burn, wrap the container tightly with plastic wrap. This helps keep the flavors intact and the soup delicious. You can keep this soup in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want to enjoy it later, consider freezing it. Yes, you can use brown rice. However, it will change the cooking time. Brown rice needs more time to cook than wild rice. I suggest cooking it separately and adding it to the soup later. Absolutely! You can make this soup in an Instant Pot. Use the sauté setting for the veggies first. Then, add the rest of the ingredients and cook on high pressure for about 15 minutes. It’s a quick and easy option. To add more protein, consider using chickpeas or white beans. You can also add more chicken or cooked sausage. These options will make your soup heartier and more filling. If your soup is too watery, you can mix a little cornstarch with water and stir it in. Another option is to let it simmer uncovered for a while. This will help it thicken naturally. This blog post covered a tasty slow cooker chicken wild rice soup. You learned about the main ingredients, like chicken, rice, and fresh herbs. We went through each step to make the soup, ensuring you get the best flavors. I shared tips for perfecting the dish and discussed fun variations you can try. Remember, cooking is about enjoying the process and sharing great meals. Now, grab your slow cooker and start making this comforting dish!

Slow Cooker Chicken Wild Rice Soup

Warm up with this delicious Cozy Slow Cooker Chicken Wild Rice Soup that’s perfect for chilly days! This creamy, flavorful soup combines tender chicken, wild rice, and hearty vegetables for a comforting meal. With easy prep and hands-off cooking, it’s a win for busy weeknights. Ready in just a few hours, it’s a must-try recipe that will satisfy everyone. Click through to explore the full recipe and make it a family favorite!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups chicken broth

1 cup whole milk or 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 a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until softened.

    Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.

      Transfer the sautéed vegetables to the slow cooker. Add the rinsed wild rice, chicken breasts, chicken broth, thyme, rosemary, and season with salt and pepper.

        Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.

          Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.

            Stir in the milk or cream to give the soup a creamy texture. Adjust seasoning with more salt and pepper if needed.

              Let the soup simmer for another 10-15 minutes on low to meld the flavors together.

                Serve hot, garnished with chopped fresh parsley.

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