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- 1 pound boneless, skinless chicken breasts - 1 cup wild rice blend - 1 medium onion, diced - 3 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced I always start with fresh, quality ingredients. For this soup, I choose boneless, skinless chicken breasts. They cook well in the slow cooker and stay tender. The wild rice blend adds a nutty flavor and chewy texture. You’ll also need a medium onion, three cloves of garlic, and three each of carrots and celery. These vegetables build a solid base for flavor. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 6 cups low-sodium chicken broth - Salt and pepper to taste Next, for seasonings, I reach for dried thyme and parsley. These herbs bring warmth and depth. Low-sodium chicken broth is key for a rich, savory taste without being too salty. Don’t forget to add salt and pepper to enhance the flavors. - 1 cup milk or non-dairy milk - Fresh parsley for garnish To make the soup creamy, I like to add a cup of milk or a non-dairy milk. It gives that comforting texture. For a fresh touch, I recommend chopping some fresh parsley to garnish the soup before serving. This step makes the dish look vibrant and inviting. First, heat 2 tablespoons of olive oil in a large skillet over medium heat. Chop 1 medium onion, 3 carrots, and 3 celery stalks. Once the oil is hot, add the diced vegetables to the skillet. Sauté for 5 to 7 minutes. You want them to soften. Add 3 cloves of minced garlic and cook for one more minute. This will make your kitchen smell great. Now, transfer the sautéed vegetables to your slow cooker. Place 1 pound of boneless, skinless chicken breasts right on top of the veggies. Rinse 1 cup of wild rice blend under cold water. Add the wild rice to the slow cooker. Pour in 6 cups of low-sodium chicken broth and sprinkle in 1 teaspoon each of dried thyme and dried parsley. Don't forget salt and pepper to taste. Stir gently to mix everything. Cover the slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. The chicken should cook through, and the wild rice will become tender. After cooking, carefully take out the chicken breasts. Shred the chicken using two forks and return the shredded pieces to the soup. Next, stir in 1 cup of milk or non-dairy milk and the juice of 1 lemon. This adds creaminess. Let the soup heat through for another 10 to 15 minutes. Finally, taste it and adjust any seasoning if needed. Enjoy your warm bowl of soup! For the best results, I recommend using a wild rice blend. This mix offers a nutty taste and chewy texture. You can find it in most grocery stores. If you want a different flavor, try adding a bit of brown rice. Adjusting the seasoning is key. Taste the soup as it cooks. You can add more salt, pepper, or herbs to match your liking. A little lemon juice brightens the dish, so don’t skip it! Preparing ingredients ahead of time can save you effort. Chop the onion, carrots, and celery the night before. Store them in the fridge to keep them fresh. You can also batch cook this soup. Make a big pot and freeze portions. It’s a great way to have a quick meal ready on busy days. Just thaw and reheat when you need it. If you want a creamier soup, consider using half-and-half or heavy cream instead of milk. For a non-dairy option, coconut milk adds a rich flavor. You can also blend a portion of the soup to create a smooth texture. When serving, garnish with fresh parsley for a pop of color. It makes the dish look even more inviting! Pair it with crusty bread for a cozy meal. {{image_2}} You can add many other vegetables to your soup. Consider adding mushrooms, peas, or spinach. These veggies bring more flavor and nutrition. If you have leftover veggies, use them! Just chop them up and toss them in. You can even use frozen vegetables if fresh ones are not on hand. If you want to swap the chicken, try turkey or tofu. Turkey has a similar taste and works well in this soup. For a plant-based choice, tofu is great. Just chop it into small cubes. You can also use pre-cooked rotisserie chicken for a quick option. To make this soup gluten-free, ensure you pick a gluten-free broth. Also, check your wild rice blend for any hidden gluten. For vegan adaptations, swap the chicken with more veggies or beans. Use plant-based milk to keep it creamy. This way, everyone can enjoy a warm bowl of soup! You can keep the soup in the fridge for about 3 to 4 days. Make sure to store it in airtight containers. I recommend dividing the soup into portions. This way, you can grab a bowl when you need a quick meal. To freeze soup, let it cool first. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. It’s best to eat frozen soup within 2 to 3 months. When you want to eat it, thaw the soup overnight in the fridge. You can reheat the soup in the microwave or on the stovetop. If using a microwave, heat in short bursts, stirring in between. For stovetop, warm on low heat, stirring often. If the soup seems thick, add a splash of broth or milk. This helps to regain the creaminess of the soup. Yes, you can use brown rice. It will change the texture and flavor. Brown rice takes longer to cook, so adjust your cooking time. You should cook it for about 8 hours on low or 4 hours on high. The chicken is done when it reaches 165°F. You can use a meat thermometer to check this. If you don’t have one, cut into the chicken. It should be white and no longer pink inside. This soup pairs well with crusty bread or a fresh salad. You can also serve it with crackers or a simple sandwich for a full meal. A light dessert, like fruit, can be a nice finish too. Yes, you can! Sauté the veggies in a pot, add the chicken and broth, then bring to a boil. Reduce the heat, cover, and simmer for about 30-40 minutes. Shred the chicken and stir in the milk at the end. Absolutely! Cream will make the soup richer and thicker. Just add the cream towards the end of cooking, similar to how you would add milk. Use the same amount for a creamy texture. This blog post walks you through making a delicious chicken soup. You learned about key ingredients, cooking steps, and helpful tips. I also shared variations and storage tips to keep your soup fresh. Whether you want a creamy texture or a quick meal, these ideas fit your needs. Remember, cooking is fun. Enjoy experimenting with the recipe! You can make it your own, and serve it confidently. Happy cooking!

Slow Cooker Chicken and Wild Rice Soup

Warm up with this delicious cozy slow cooker chicken and wild rice soup recipe! Perfect for chilly nights, this one-pot meal combines tender chicken, savory wild rice, and wholesome vegetables, all cooked to perfection. With just a few simple ingredients and minimal prep, you can enjoy a creamy and comforting dish that the whole family will love. Click to explore the full recipe and make your kitchen smell amazing! #SlowCookerRecipes #ChickenSoup #CozyEats #ComfortFood
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice blend

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

3 celery stalks, diced

6 cups low-sodium chicken broth

1 cup milk or non-dairy milk (for creaminess)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté for 5-7 minutes until the vegetables are softened.

    Add the minced garlic and cook for an additional minute until fragrant.

      Transfer the sautéed vegetables to the slow cooker.

        Place the chicken breasts in the slow cooker on top of the vegetables.

          Rinse the wild rice blend under cold water and add it to the slow cooker.

            Pour in the chicken broth and add the thyme, parsley, salt, and pepper. Stir gently to combine.

              Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the wild rice is tender.

                Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.

                  Stir in the milk (or non-dairy milk) and lemon juice for creaminess. Let it heat through for an additional 10-15 minutes.

                    Taste and adjust seasoning if necessary.

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

                        - Presentation Tips: Serve the soup in bowls garnished with freshly chopped parsley. Pair it with crusty bread for a cozy meal experience.