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To make Slow Cooker Chicken Wild Rice Soup, you need these ingredients: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, thoroughly rinsed - 4 cups low-sodium chicken broth - 1 cup carrots, diced into small pieces - 1 cup celery, diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - 1 cup heavy cream (or substitute with coconut milk for a dairy-free alternative) - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) You can easily swap some ingredients based on your needs and taste. Here are a few ideas: - Chicken: Use rotisserie chicken for a quicker option. - Rice: Substitute wild rice with brown rice, but adjust the cooking time. - Cream: For a lighter soup, use low-fat milk instead of heavy cream. - Vegetables: Add mushrooms or spinach for extra flavor and nutrients. - Broth: Use vegetable broth for a vegetarian option. Make sure you have these tools ready to cook this delicious soup: - Slow cooker - Cutting board - Chef's knife - Measuring cups and spoons - Mixing spoon - Tongs (for shredding chicken) - Ladle (for serving) Having these tools will help make the cooking process smooth and enjoyable. Start by gathering your vegetables. You need diced carrots, diced celery, chopped onion, and minced garlic. Place them in the slow cooker. Mix them well at the bottom. This base adds flavor and texture to your soup. Next, take your boneless chicken breasts. Lay them on top of the vegetable mix. Then, sprinkle the rinsed wild rice evenly over the chicken. This rice will soak up all the good flavors as it cooks. Now, pour the low-sodium chicken broth over everything in the pot. Add the dried thyme, rosemary, and bay leaf. Don’t forget to sprinkle in salt and freshly cracked black pepper. Gently stir the mix, but keep the chicken mostly intact. Cover the slow cooker with its lid. Set it to low for 6 to 7 hours or high for 3 to 4 hours. The soup is done when the chicken is cooked through and the rice is tender. After cooking, carefully pull out the chicken breasts using tongs. Shred the chicken into bite-sized pieces with two forks. Return the shredded chicken back to the soup mix. Finally, stir in the heavy cream or coconut milk. Let it cook on low for another 15 to 20 minutes. This warms the cream and blends all the flavors nicely. Before serving, taste the soup and adjust the salt and pepper if needed. Spoon the soup into bowls and garnish with freshly chopped parsley. This adds a nice touch of color and flavor. Enjoy your cozy meal! To enhance the taste of your soup, use fresh herbs. Fresh thyme and rosemary can make a big difference. You can also add a splash of lemon juice before serving. This adds brightness to the soup. If you want a richer flavor, try using homemade chicken broth instead of store-bought. If your soup is too thick, add more chicken broth or water. Start with half a cup and stir well. If it's too thin, let it cook longer without the lid. This will help it thicken up. You can also mash some of the wild rice to help with the texture. One common mistake is overcooking the chicken. Always check it at the lower end of the cooking time. Another mistake is not rinsing the rice. Rinsing removes excess starch and helps the rice cook better. Finally, don’t skip the cream or coconut milk. It makes the soup creamy and rich. {{image_4}} For a dairy-free version, swap heavy cream for coconut milk. Coconut milk adds a creamy texture and a hint of sweetness. It blends well with the other flavors. You still get that comforting feel without dairy. Just make sure to use full-fat coconut milk for a richer taste. You can boost the nutrition by adding more veggies. Try adding diced potatoes, sweet potatoes, or peas. Spinach or kale works well too. These add color and flavor. Just chop them small and add them with the carrots and celery. Increase the cooking time if needed to ensure they cook through. If you want to change up the protein, use turkey or tofu. Turkey is a great option, especially after the holidays. Just make sure to use boneless pieces. For a plant-based option, try cubed firm tofu. It absorbs the flavors well and adds protein. Cook it the same way you would chicken. To keep your chicken wild rice soup fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it within three to four days. If you want to keep it longer, freezing is a great option. When you are ready to enjoy your soup again, reheat it on the stove. Pour the soup into a pot and stir it over low heat. This way, it warms evenly without burning. You can also use a microwave. Heat it in short bursts, stirring in between to ensure even warmth. If you freeze the soup, use freezer-safe containers. Leave some space at the top for the soup to expand. It can stay fresh for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. Yes, you can use brown rice. It cooks differently. Brown rice takes longer to cook. Cook it for about 1 to 2 hours longer than wild rice. Adjust your cooking time if you choose this swap. To add spice, include red pepper flakes or hot sauce. You can also add fresh jalapeños. Start with a small amount and taste as you go. This way, you control the heat level. This soup pairs well with crusty bread or a light salad. You can also try a fresh green salad. A warm baguette complements the soup nicely. Yes, you can make it a day ahead. Store it in the fridge once it cools. Reheat when ready to serve. This soup often tastes even better the next day! The soup is done when the chicken is fully cooked. The wild rice should be tender. Check the chicken with a meat thermometer; it should reach 165°F. If it is cooked through, you are good to go! This article covers all you need for a homemade Chicken Wild Rice Soup. We discussed the ingredients, substitutions, and tools. I shared step-by-step cooking instructions and tips to elevate your dish. We explored variations like dairy-free and added veggies for flavor. Storing and reheating leftovers was also addressed, keeping your meal fresh. Now, you have the tools to make a hearty soup anytime. Enjoy cooking and experimenting with your own twist!

Slow Cooker Chicken Wild Rice Soup

Warm up your dinner routine with this cozy slow cooker chicken wild rice soup! Packed with tender chicken, nutritious veggies, and a creamy finish, this comforting recipe is perfect for chilly evenings. It’s easy to make—just toss the ingredients in your slow cooker and let them blend together. Ready in just a few hours, this soup will become a family favorite. Click through to discover the full recipe and bring this delicious dish to your table!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, thoroughly rinsed

4 cups low-sodium chicken broth

1 cup carrots, diced into small pieces

1 cup celery, diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup heavy cream (or substitute with coconut milk for a dairy-free alternative)

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base: In the slow cooker, add the diced carrots, celery, chopped onion, and minced garlic. Stir these vegetables together to ensure they are well mixed at the bottom of the pot.

    Add the Chicken and Rice: Place the boneless chicken breasts on top of the vegetable mixture. Then, sprinkle the rinsed wild rice over the chicken evenly.

      Season and Add Liquids: Pour the chicken broth over the contents of the slow cooker. Sprinkle in the dried thyme, dried rosemary, and bay leaf, followed by a sprinkle of salt and freshly cracked black pepper. Gently stir everything together to combine the ingredients without disturbing the chicken too much.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The soup is ready when the chicken is fully cooked, and the wild rice is tender.

          Shred the Chicken: After the cooking time is complete, carefully take out the chicken breasts from the slow cooker using tongs. Use two forks to shred the chicken into bite-sized pieces and return the shredded chicken back to the soup.

            Finishing Touch: Stir in the heavy cream (or coconut milk) into the soup and allow it to cook on low for an additional 15 to 20 minutes. This step helps to warm the cream and meld the flavors beautifully.

              Taste and Adjust: Before serving, taste the soup and adjust the seasoning with additional salt and pepper if necessary.

                Garnish and Serve: Spoon the warm soup into bowls and finish with a sprinkle of freshly chopped parsley on top for an added touch of freshness.

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

                    - Presentation Tips: Serve the soup with a side of crusty bread or a light salad to create a comforting meal. You can also add a drizzle of olive oil on top for a gourmet finish.