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- 1 lb boneless, skinless chicken breasts - 1 cup wild rice, thoroughly rinsed - 1 medium onion, finely diced - 2 medium carrots, diced - 2 stalks celery, diced - 3 cloves garlic, minced The chicken is the heart of this soup. It brings protein and flavor that warms the soul. Wild rice adds a nutty taste and chewy texture. The vegetables are key too. They add color, crunch, and nutrients to every bowl. - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried parsley - ½ teaspoon freshly ground black pepper - 1 cup heavy cream The broth acts as a base. It ties all the flavors together, making each spoonful rich and savory. Dried herbs like thyme and parsley enhance the taste. Black pepper brings a mild kick. Finally, heavy cream adds creaminess that you will love. - 3 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped, for garnish Cornstarch is handy if you want a thicker soup. It helps give that comforting, hearty texture. Fresh parsley not only looks great but adds a burst of flavor. You can sprinkle it on top for a nice touch. - First, lay the chicken breasts flat in the bottom of your slow cooker. - Next, add the rinsed wild rice on top of the chicken. - Then, layer the diced onion, carrots, celery, and minced garlic. - Carefully pour in the chicken broth so all ingredients are covered. - Sprinkle in the dried thyme, parsley, and black pepper. - Use a spatula to stir gently, but don’t disturb the chicken too much. - Set your slow cooker to low for 6-7 hours, or high for 3-4 hours. - Check for tenderness; the chicken should shred easily with a fork. - About 30 minutes before serving, remove the lid and shred the chicken into bite-sized pieces. - Stir the chicken back into the soup to mix with the rice and veggies. - Stir in the heavy cream completely for a rich flavor. - Taste the soup and add salt as needed for better flavor. - If you want a thicker soup, mix cornstarch with a bit of water to make a slurry. - Stir the slurry into the soup and let it cook on low for an extra 30 minutes. - Finally, serve the soup in bowls and top with fresh parsley for a beautiful look. Enhancing with Fresh Herbs Fresh herbs add life to the soup. I love using parsley and thyme. You can mix in some fresh parsley at the end for a bright taste. It also looks nice on top. If you want a stronger flavor, add some thyme during cooking. Fresh herbs make a big difference. Adjusting Texture The soup should be creamy but not too thick. If you like it thicker, add cornstarch. Mix it with a bit of water first. This way, it blends in easily. If you prefer a brothier soup, skip the cornstarch. Adjust as you go for the right feel. Optimal Cooking Times Cooking this soup on low for 6-7 hours works best. The chicken becomes very tender. If you're short on time, cook it on high for 3-4 hours. Just check the chicken's doneness before serving. It should shred easily. Avoiding Overcooking Keep an eye on the time. Overcooking can make the chicken dry. If you notice it’s been cooking longer than 7 hours, turn it off. Shred the chicken as soon as it’s tender. This keeps the meat juicy and flavorful. Serving Suggestions Serve the soup in big, rustic bowls. It feels warm and inviting. Pair it with crusty bread for dipping. This makes each bite comforting and fun. You can sprinkle more fresh parsley on top for color. Enhancing with Sides A side salad goes great with this soup. It adds crunch and freshness. Try a simple green salad with a light vinaigrette. This meal becomes even more satisfying with a good side. Enjoy the cozy experience! {{image_4}} Different Proteins or Grains You can use many proteins in this soup. Try turkey or diced tofu for a plant-based option. If you want a different grain, consider using quinoa or farro. Both add great texture and flavor. Seasonal Vegetables Switch up the vegetables based on what you have. In winter, add hearty root veggies like parsnips or sweet potatoes. In summer, fresh zucchini or bell peppers can brighten the dish. Gluten-Free Options For a gluten-free soup, ensure your broth is gluten-free. Wild rice is naturally gluten-free, making it a great choice. You can also use gluten-free cornstarch for thickening. Dairy-Free Suggestions If you want a dairy-free version, swap heavy cream for coconut milk or almond milk. These options keep the soup creamy while adding a unique taste. Spicing it Up Add a kick by mixing in cayenne or crushed red pepper flakes. These spices enhance the flavor without overpowering it. You can also experiment with different herbs, like rosemary or cilantro. Using Different Broths Try using vegetable broth for a lighter taste or mushroom broth for a deeper flavor. Each broth brings its unique twist to this cozy soup. Choose what fits your style best! - How to Store Leftovers Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the fridge. This keeps it fresh. - Shelf Life The soup lasts about 3 to 4 days in the fridge. Always check for signs of spoilage before eating. - Proper Freezing Techniques To freeze, use freezer-safe containers. Leave some space at the top. This helps the soup expand as it freezes. - Reheating Tips Thaw the soup overnight in the fridge. Reheat it on the stove or in the microwave. Stir well to ensure even heating. - Preparing in Advance You can prep all the ingredients ahead of time. Chop the veggies and measure the rice and spices. Keep them in separate bags. - Portioning for Convenience Freeze the soup in single-serve portions. This makes it easy to grab a quick meal. Just heat and enjoy! Can I use brown rice instead of wild rice? Yes, you can use brown rice. It cooks faster, so adjust the time. Cook brown rice for about 30-40 minutes in the slow cooker. Wild rice offers a unique taste that adds depth to this soup. How to know when the chicken is fully cooked? Check the chicken for an internal temperature of 165°F. You can also shred it easily with a fork. If it falls apart, it's ready! Can I cook on high instead of low? Yes, you can cook on high for 3-4 hours. This saves time but may change the flavor depth. Low cooking for 6-7 hours gives better taste. How to thicken soup without cornstarch? You can use mashed potatoes or pureed vegetables. Blend some soup and stir it back in for a creamy texture. This adds flavor too! Is this recipe suitable for freezing? Yes, this soup freezes well. Cool it completely before placing it in a freezer-safe container. It lasts about 3 months in the freezer. Can I make this soup on a stovetop instead? Yes, you can! Use a large pot and simmer on low for about 30-40 minutes. Stir often until the chicken is cooked and the rice is tender. In this blog post, we explored a simple slow cooker chicken soup. We covered the key ingredients like chicken, wild rice, and vegetables. You learned about seasonings and optional thickening agents. The step-by-step instructions made cooking easy. To wrap it up, remember these tips for flavor, presentation, and storage. Enjoy customizing the recipe with your favorite ingredients. With these tools, you can craft a warm, tasty soup that everyone will love. Happy cooking!

Slow Cooker Chicken & Wild Rice Soup

Savor the warmth of this cozy slow cooker chicken & wild rice soup, perfect for chilly days! With tender chicken, nourishing wild rice, and creamy broth, this hearty recipe is easy to prepare and packed with flavor. Discover how to create a delicious meal that will comfort your soul. Click through now to explore full instructions and make this delightful soup your new go-to for family gatherings or a quiet night in!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup wild rice, thoroughly rinsed

1 medium onion, finely diced

2 medium carrots, diced

2 stalks celery, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

½ teaspoon freshly ground black pepper

1 cup heavy cream

3 tablespoons cornstarch (optional, for thickening)

Salt to taste

Fresh parsley, chopped, for garnish

Instructions
 

Begin by placing the boneless, skinless chicken breasts flat at the bottom of your slow cooker.

    Next, layer the rinsed wild rice over the chicken, followed by the diced onion, carrots, celery, and minced garlic.

      Carefully pour in the low-sodium chicken broth, ensuring all ingredients are submerged. Add the dried thyme, parsley, and black pepper. Use a spatula to gently stir and combine the ingredients, but avoid disturbing the chicken too much.

        Securely cover the slow cooker with its lid. Set the heat to low and allow it to cook for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds.

          About 30 minutes before you’re ready to serve, remove the lid and use two forks to shred the chicken into bite-sized, manageable pieces right in the soup.

            Stir in the heavy cream thoroughly, then taste the soup and season with salt as preferred, adjusting for flavor.

              For a heartier, thicker consistency, if desired, mix the cornstarch with a small amount of water to create a slurry. Stir this mixture into the soup, letting it cook on low for an additional 30 minutes to thicken.

                Once ready to serve, ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and flavor.

                  Prep Time: 15 mins | Total Time: 7 hrs 15 mins | Servings: 6-8 servings

                    - Presentation Tips: Serve in rustic bowls with a crusty bread roll on the side for dipping, enhancing the cozy experience.