Slow Cooker Chicken Wild Rice Soup

$- Chicken and Rice Components - 1 lb boneless, skinless chicken breasts - 1 cup wild rice, rinsed I love using boneless chicken breasts for this soup. They cook up tender and juicy. The wild rice adds a nice texture and nutty flavor. Rinsing the rice helps remove excess starch, which keeps the soup from getting too thick. - Vegetables Required - 1 medium onion, chopped - 3 carrots, diced - 3 celery stalks, diced - 3 cloves garlic, minced Onions, carrots, and celery give the soup great flavor. I chop them into small pieces so they cook evenly. Garlic adds a warm aroma that fills the kitchen. Fresh veggies make this soup bright and delicious. - Seasoning and Broth Information - 6 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) The chicken broth forms the soup's base. Low-sodium broth lets you control the salt. Heavy cream adds richness and creaminess. Thyme and rosemary bring earthy notes. I use salt and pepper to taste, making each bowl perfect. Olive oil helps sauté the veggies, adding a nice layer of flavor. Garnish with fresh parsley for a pop of color. Sautéing the Vegetables Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 chopped onion, 3 diced carrots, and 3 diced celery stalks. Cook these for about 5 to 7 minutes until they soften. This step adds great flavor. After that, stir in 3 minced garlic cloves and cook for an extra 1 to 2 minutes. The garlic will give a nice aroma. Adding Ingredients to the Slow Cooker Once your veggies are ready, transfer them to the slow cooker. Next, rinse 1 cup of wild rice and place it on top of the veggies. Lay 1 pound of boneless, skinless chicken breasts over the rice. Then, sprinkle 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and add salt and pepper to taste. Pour in 6 cups of low-sodium chicken broth, making sure all ingredients are well submerged. Cooking Time and Temperature Settings Cover the slow cooker and set it to low for 6 to 8 hours or high for 4 hours. The soup is done when the chicken is cooked through and the rice is tender. After that, take the chicken out and shred it with two forks. Return the shredded chicken to the slow cooker and stir in 1 cup of heavy cream. Adjust the seasoning as needed. Let it cook on low for another 15 to 20 minutes to warm everything through. Enjoy your cozy soup! Tips for Shredding Chicken To shred chicken easily, let it cool for a few minutes. Use two forks to pull the chicken apart. This method keeps the meat tender and juicy. You can also use a stand mixer for quick shredding. Adjusting Creaminess and Consistency If you want a creamier soup, add more heavy cream. Start with half a cup and adjust to your taste. For a lighter soup, use less cream or add more broth. Mixing in a splash of lemon juice can brighten the flavors and balance the creaminess. Enhancing Flavor Profiles To boost flavor, add fresh herbs like thyme or parsley just before serving. A squeeze of lemon juice also adds brightness. If you like spice, try adding a pinch of red pepper flakes. Taste as you go to find the right balance for your palate. {{image_2}} Alternative Proteins You can easily swap chicken for turkey or even lean pork. If you want a meatless option, try using chickpeas or lentils. These choices add protein and keep the soup hearty. Vegetable Substitutions Feel free to mix in different veggies. Peas, corn, or green beans work great. You can also add spinach or kale for some greens. Just remember to adjust cooking time for softer veggies. Different Flavors and Spices Want to change the flavor? Use smoked paprika for a smoky kick. You can also add a dash of cayenne for some heat. Don't forget fresh herbs like dill or basil for a fresh taste. Each choice can make the soup feel new and exciting. After enjoying your slow cooker chicken wild rice soup, store the leftovers properly to keep them fresh. - Refrigeration Guidelines: Let the soup cool down first. Then, put it in an airtight container. It will stay good in the fridge for up to three days. This way, you can enjoy it again soon. - Freezing Instructions: If you want to save it longer, freeze the soup. Use a freezer-safe container or bag. Leave some space for the soup to expand. It can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight before reheating. - Reheating Tips: To reheat, use the stove or microwave. If using the stove, warm it slowly over low heat. Stir often to avoid burning. If using the microwave, heat it in short bursts. Stir in between to make sure it heats evenly. Add a splash of broth or cream if it seems too thick. These steps will help keep your soup tasting great for future meals. Enjoy the comfort of this dish again! Yes, you can cook this soup on high. If you choose this method, set your slow cooker for four hours. The chicken will still cook well, and the flavors will blend nicely. Just remember, cooking on low for six to eight hours gives a richer taste. To thicken the soup, you can do a few things. First, try adding a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and cook for about 15 minutes. Another way is to mash some of the wild rice after cooking. This will give the soup a creamier texture. Yes, you can leave out the heavy cream. If you want a lighter soup, use milk or a dairy-free option. You can also add a bit of extra broth for moisture. The soup will still taste great without the cream, but it will be less rich. This article covered how to make a tasty chicken and rice soup. You learned about the key ingredients, cooking steps, and helpful tips. We discussed ways to change the recipe and how to store leftovers. In the end, you have the tools to create a comforting meal. Enjoy crafting your own version of this soup, and make it your own! Simple tweaks can lead to delicious results. The joy of cooking lies in trying and tasting.$

Slow Cooker Chicken Wild Rice Soup

Warm up with a comforting bowl of Cozy Slow Cooker Chicken Wild Rice Soup that’s perfect for any day! This creamy and hearty recipe combines tender chicken, wild rice, and fresh veggies, all cooked to perfection in your slow cooker. Easy to prepare and packed with flavor, this soup will become a family favorite! Click to explore the full recipe and savor a delicious meal! #ChickenSoup #ComfortFood #SlowCookerRecipes #CozyMeals

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Ingredients

1 lb boneless, skinless chicken breasts

1 cup wild rice, rinsed

1 medium onion, chopped

3 carrots, diced

3 celery stalks, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 cup heavy 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 skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, cooking until softened (about 5-7 minutes). Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Transfer the sautéed vegetables to the slow cooker. Place the rinsed wild rice on top of the vegetables.

Add the chicken breasts on top of the rice and vegetables, then sprinkle with thyme, rosemary, salt, and pepper.

Pour in the chicken broth, ensuring everything is submerged.

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

Once cooked, remove the chicken from the slow cooker and shred it using two forks.

Return the shredded chicken to the slow cooker and stir in the heavy cream. Adjust seasoning with additional salt and pepper if needed.

Let it cook for another 15-20 minutes on low to warm through.

Prep Time, Total Time, Servings: 20 minutes | 7-8 hours | 6 servings

- Presentation Tips: Ladle the soup into bowls and sprinkle with fresh parsley for a touch of color. Serve with crusty bread for a cozy meal experience.