Creamy Chicken & Wild Rice Soup Slow Cooker

$- 1 lb boneless skinless chicken breasts - 1 cup wild rice, rinsed and drained - 4 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, chopped - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup heavy cream (or coconut cream for a dairy-free option) - Fresh parsley, chopped (for garnish) Gather all these ingredients. The chicken breasts are your main protein. The wild rice adds a chewy texture. The chicken broth offers a rich base. The onion and garlic create a fragrant aroma. Carrots and celery give color and crunch. For seasonings, thyme and rosemary bring warmth and earthiness. The bay leaf adds depth. Salt and pepper round out the flavor. Olive oil helps sauté your aromatics. Finally, the heavy cream or coconut cream makes it rich and velvety. Fresh parsley adds a pop of color and freshness. This blend of ingredients makes a hearty soup that warms the soul. - Prep the Chicken and Sauté Aromatics Start by heating two tablespoons of olive oil in a skillet over medium heat. Add one diced onion and three minced garlic cloves. Cook until the onion turns soft and clear, about five minutes. This adds great flavor. - Combine Ingredients in Slow Cooker In your slow cooker, mix the sautéed onion and garlic with one cup of rinsed wild rice, one pound of boneless, skinless chicken breasts, two sliced carrots, two chopped celery stalks, one teaspoon of dried thyme, one teaspoon of dried rosemary, and one bay leaf. Pour in four cups of low-sodium chicken broth. Season with salt and pepper. Stir everything well. - Set Slow Cooker and Cooking Duration Cover your slow cooker. Set it to low for six to eight hours or high for three to four hours. This slow cooking ensures the chicken and rice become tender and flavorful. - Shredding the Chicken After cooking, take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, mixing it back into the soup. - Add Cream and Heat Through Pour in one cup of heavy cream, or use coconut cream for a dairy-free option. Stir the mixture well. Let it heat on low for another 15 to 30 minutes. This step makes the soup rich and creamy. - Final Seasoning Adjustments Taste your soup. Adjust the salt and pepper as needed. Don’t forget to take out the bay leaf before serving. This gives the soup a final touch of flavor and freshness. - Importance of Sautéing Aromatics Sautéing onion and garlic boosts the flavor. The heat brings out their natural sweetness. You want them translucent before adding to the slow cooker. This step makes a big difference in taste. - How to Properly Shred Chicken Shredding chicken is easy. After cooking, use two forks to pull the meat apart. This gives you tender, bite-sized pieces. Return the shredded chicken to the soup for even flavor. - Recommended Seasoning Adjustments Taste your soup before serving. You can add more salt and pepper if needed. Fresh herbs can also lift the flavor. They add brightness and depth to your dish. - Best Practices for Using Fresh Herbs If using fresh herbs, add them at the end of cooking. This keeps their flavor fresh and bright. You can chop parsley for garnish too. It makes for a nice touch! - Using Pre-Cooked Chicken If you’re short on time, use pre-cooked chicken. Shred it and add it to the soup near the end. This cuts down on cooking time without losing flavor. - Incorporating Frozen Vegetables Frozen veggies save time on prep. Just toss them right into the slow cooker. They cook down nicely and blend well with the soup. This makes your soup even more nutritious! {{image_2}} If you want a dairy-free version, use coconut cream instead of heavy cream. This swap keeps the soup creamy while adding a hint of coconut flavor. For low-sodium options, choose a no-salt-added chicken broth. This change helps keep the soup healthy without losing taste. Wild rice is the star of this dish, but you can swap it with brown rice or quinoa. Both options cook well and add a nice texture. If you're looking to add more nutrition, toss in extra vegetables like spinach, kale, or even sweet potatoes. These vegetables boost vitamins and flavor without much effort. Spice it up by adding paprika or curry powder. These spices bring warmth and depth to your soup. You can also switch the broth. Try using vegetable broth for a lighter taste or mushroom broth for a rich, umami flavor. Experimenting with flavors lets you tailor the soup to your liking. To store your creamy chicken and wild rice soup, let it cool first. Place it in an airtight container. This keeps the soup fresh and tasty. You can keep it in the fridge for up to four days. When you eat leftovers, heat only the amount you want. This helps prevent spoilage. You can freeze portions of the soup for later use. Let the soup cool completely before freezing. Use freezer-safe containers or bags. Label them with the date. This way, you can enjoy it later. To thaw, place it in the fridge overnight. You can also use the microwave for quick defrosting. When reheating, warm it over low heat and stir often. In the fridge, the soup lasts about four days. If frozen, it can stay good for up to three months. Always check for signs of spoilage. Look for an off smell or any changes in color. If you see these signs, it's best to throw it away. Enjoy your soup fresh and safe! Yes, you can use chicken thighs. Thighs add more flavor and stay moist. They have more fat than breasts, which helps the soup taste richer. If you like a tender bite, thighs are a great choice. Just make sure they are boneless and skinless for this recipe. You can keep the soup in the fridge for about four days. Store it in an airtight container to keep it fresh. If you want to keep it longer, think about freezing it. This way, you can enjoy it later without losing flavor. Yes, you can make this soup in an Instant Pot! Start by sautéing the onion and garlic in the pot. Then add all other ingredients, except for the cream. Close the lid and set it to high pressure for 15 minutes. Once done, let it naturally release for 10 minutes. Shred the chicken, stir in the cream, and heat through. Enjoy a quick and tasty meal! This blog covered a delicious chicken soup recipe with wild rice. We talked about the main ingredients and how they work together. You learned step-by-step instructions to cook it in a slow cooker. Tips for perfect texture and flavor helped enhance your dish. Switching ingredients for dietary needs offers great variety. Finally, we discussed storage, so your soup stays fresh. Now you have all the tools to make this comforting soup at home. Enjoy every spoonful!$

Creamy Chicken & Wild Rice Soup Slow Cooker

Warm up with a bowl of creamy chicken & wild rice soup that is perfect for chilly days! This comforting recipe features tender chicken, wild rice, and a rich creamy base, easy to make in your slow cooker. Discover how to whip up this delicious meal with simple ingredients and minimal prep time. Click through to explore the full recipe and bring joy to your table! #ChickenSoup #SlowCookerRecipes #CozyMeals #ComfortFood

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Ingredients

1 lb boneless skinless chicken breasts

1 cup wild rice, rinsed and drained

4 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

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

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 5 minutes).

Combine Ingredients: In the slow cooker, add the cooked onion and garlic, wild rice, chicken breasts, carrots, celery, thyme, rosemary, bay leaf, chicken broth, salt, and pepper. Stir to combine.

Cook the Soup: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken and rice are cooked through.

Shred the Chicken: Once cooking is complete, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.

Add Creaminess: Stir in the heavy cream (or coconut cream) into the soup and mix well. Allow it to heat through on the low setting for an additional 15-30 minutes.

Final Seasoning: Taste and adjust seasoning with salt and pepper as desired. Remove the bay leaf before serving.

Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley.

Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 6 servings