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To make this soup, gather these main ingredients: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup heavy cream (or coconut milk for a dairy-free option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich and hearty soup. The chicken gives protein, while the wild rice adds texture. The veggies bring color and taste. To make your soup even better, consider adding these optional ingredients: - 1 cup mushrooms, sliced - 1 teaspoon lemon juice for brightness - 1 tablespoon soy sauce for umami - A pinch of red pepper flakes for heat These extras can elevate your dish. Mushrooms add a nice earthiness. Lemon juice brightens the flavors. Soy sauce gives depth, and red pepper flakes add a kick. If you need to adjust for diets, here are some easy swaps: - For a dairy-free version, replace heavy cream with coconut milk. This keeps the soup rich and creamy. - To make it gluten-free, ensure your broth is labeled gluten-free. Wild rice is naturally gluten-free, so it’s a great base. These substitutions keep your soup delicious without sacrificing flavor. Enjoy your cooking! Start by gathering your ingredients. You need: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup heavy cream (or coconut milk for a dairy-free option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) First, rinse the wild rice. This step helps remove extra starch. Place the chicken breasts at the bottom of your slow cooker. Next, add the rinsed wild rice, diced carrots, celery, chopped onion, and minced garlic on top of the chicken. Now, sprinkle in the dried thyme, dried rosemary, and add the bay leaf. Pour in the chicken broth and stir the mix. Finally, season with salt and pepper to your liking. Set your slow cooker to either low or high. If you choose low, let the soup cook for 6-8 hours. This method gives flavors time to blend. If you're short on time, set it to high. In this case, cook for 3-4 hours. Regardless of the setting, the chicken should be fully cooked and easy to shred. Once the soup is done, carefully remove the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the slow cooker. Next, stir in the heavy cream or coconut milk. This step adds a rich creaminess to the soup. Let the soup warm through for an extra 10-15 minutes. Before you serve, remember to take out the bay leaf. Adjust seasoning if needed. Serve hot, garnished with fresh parsley for a delightful touch. To make the best wild rice soup, start with good-quality chicken. Fresh, boneless, skinless chicken breasts add great taste. Rinse your wild rice well; this helps remove any dirt. Use low-sodium chicken broth for a healthier option. It lets the other flavors shine without being too salty. Chop the veggies in similar sizes. This helps them cook evenly. One mistake is not rinsing the wild rice. This can lead to a gritty texture. Another error is adding too much salt early on. Wait until the soup is cooked to taste. If you add the cream too soon, it can curdle. Always wait until the chicken is shredded and warmed through. Lastly, remember to remove the bay leaf before serving. For better flavor, try adding a squeeze of lemon juice. It brightens the soup and balances the creaminess. You can also add fresh herbs like thyme or parsley at the end. For texture, consider adding a handful of spinach or kale. They wilt nicely and add color. If you like a thicker soup, blend a cup of the soup and mix it back in. This gives a creamy, hearty feel. {{image_2}} You can make a tasty vegetarian version of this soup. Start by swapping the chicken for extra veggies. Use mushrooms, chickpeas, or lentils for protein. Instead of chicken broth, use vegetable broth. Replace heavy cream with coconut milk for creaminess. This keeps the soup rich and full of flavor, just like the original. If you want a different protein, try turkey or tofu. Turkey works well and keeps the soup hearty. If you prefer tofu, use firm or extra-firm. Cut it into cubes and add it in during the last hour of cooking. You can also use rotisserie chicken for a quick option. Just add it in after the rice is cooked. Mixing up the herbs and spices can change the soup’s taste. Try adding sage or dill for a fresh twist. You could also sprinkle in some paprika for warmth. If you like heat, a pinch of red pepper flakes adds a nice kick. Don’t be afraid to experiment and find your perfect flavor! After enjoying your slow cooker chicken and wild rice soup, store any leftovers in an airtight container. Let the soup cool to room temperature before sealing it. This helps keep the soup fresh. You can store it in the fridge for up to four days. Make sure to label the container with the date. This way, you’ll know when to use it. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into freezer-safe containers, leaving some space at the top. This space allows the soup to expand as it freezes. You can freeze the soup for up to three months. When you are ready to eat, just thaw it in the fridge overnight. To reheat the soup, you can use a pot on the stove or the microwave. If using the stove, heat it over medium heat. Stir occasionally until it is hot throughout. If using the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between to ensure even warming. Always check the temperature before serving to ensure it’s hot and ready to enjoy! It takes about 6 to 8 hours on low heat. If you set it on high, it takes about 3 to 4 hours. The chicken should be tender and shred easily. This makes it perfect for soup. Yes, you can use brown rice. However, brown rice cooks faster than wild rice. You may need to adjust your cooking time. I recommend adding brown rice in the last hour of cooking. This way, it stays firm and does not get mushy. Coconut milk is a great dairy-free option. It gives the soup a nice, creamy texture. You can also use almond milk or cashew cream for a lighter version. These options still keep the soup rich and flavorful. Absolutely! You can make this soup a day in advance. Just store it in the fridge after it cools. When ready to eat, simply reheat it on the stove. The flavors will blend even more, making it taste great. This blog post covered how to make Slow Cooker Chicken & Wild Rice Soup. We explored the key ingredients, cooking steps, and added flavor tips. I shared variations for different diets and how to store leftovers. Remember, you can switch ingredients based on your taste, and always check for the best cooking times. Enjoy making this soup as a comforting meal anytime. It’s simple, tasty, and perfect for sharing.

Slow Cooker Chicken & Wild Rice Soup

Warm up your evenings with this delicious Warm & Cozy Slow Cooker Chicken & Wild Rice Soup recipe. This hearty dish combines tender chicken, nutritious wild rice, and vibrant veggies, all simmered to perfection in your slow cooker. Perfect for busy days, just set it and forget it! Click to explore the full recipe and enjoy a comforting bowl tonight that your whole family will love.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, rinsed

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

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

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Add the rinsed wild rice, diced carrots, celery, chopped onion, minced garlic, dried thyme, dried rosemary, bay leaf, and chicken broth over the chicken.

      Stir to combine all the ingredients, then season with salt and pepper to taste.

        Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily.

          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 (or coconut milk) to add creaminess to the soup, and let it warm through for an additional 10-15 minutes.

              Before serving, remove the bay leaf and adjust the seasoning if necessary.

                Serve hot, garnished with fresh parsley on top.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6