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This soup needs a few main ingredients for great taste. Here’s what you’ll need: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice blend - 4 cups low-sodium chicken broth - 1 medium onion, diced - 3 carrots, sliced - 3 celery stalks, sliced - 2 cloves garlic, minced Each of these items brings flavor and texture to the dish. The chicken adds protein. The wild rice gives a nice chew. The veggies bring color and sweetness. You can add some optional ingredients to make the soup even better: - 1 cup cream or half-and-half (for creaminess) - Fresh parsley, chopped (for garnish) Adding cream makes the soup richer. Fresh parsley adds a pop of color and freshness at the end. Seasoning is key to making this soup delicious. Here are the must-have seasonings: - 1 teaspoon dried thyme - 1 teaspoon dried sage - 1 bay leaf - Salt and pepper to taste Thyme and sage give the soup a warm, earthy flavor. Salt and pepper help bring out all the other tastes. Don’t skip these! First, gather all your ingredients. You will need boneless chicken breasts, wild rice, chicken broth, onion, carrots, celery, garlic, thyme, sage, bay leaf, salt, and pepper. If you want creaminess, grab cream or half-and-half. 1. Prepare the Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Sear each side for about 4-5 minutes until golden brown. Remove the chicken and set it aside. This step adds great flavor. 2. Combine Ingredients: In your slow cooker, add diced onion, sliced carrots, sliced celery, and minced garlic. Then, add the wild rice, thyme, sage, bay leaf, and chicken broth. Stir all the ingredients well. 3. Add Chicken: Place the seared chicken on top. Season it with more salt and pepper. This allows the chicken to soak up all the great flavors while cooking. Now, it's time to cook! Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender, and the rice should be cooked through. Once it's done, remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the slow cooker. If you want a creamier soup, stir in the cream or half-and-half now. Taste and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle fresh parsley on top for a lovely finish. Enjoy your warm bowl of comfort! To get tender chicken, start by searing it in olive oil. This adds great flavor and locks in moisture. Sear each side for about four to five minutes. After that, let the chicken cook in the slow cooker. It will become soft and juicy after six to eight hours on low heat. Shred the chicken just before serving to keep it tender and delicious. Wild rice enhances the soup's taste. Use a blend that includes brown rice for added texture. Rinse the wild rice before adding it to the slow cooker. This helps remove dirt and extra starch, giving it a better flavor. Let it cook fully in the broth for a rich and nutty taste. Stir the mixture occasionally to ensure even cooking. Store leftover soup in airtight containers. Let the soup cool before sealing it. You can keep it in the fridge for up to three days. For longer storage, freeze the soup in portions. It will last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. Enjoy this comforting soup again with ease! {{image_2}} You can easily make this soup lighter. Use skinless chicken thighs instead of breasts. They add flavor and moisture. You can swap cream for low-fat milk or unsweetened almond milk. This keeps the soup creamy without extra fat. You can also add more veggies for fiber and nutrients. If you have gluten issues, choose a gluten-free wild rice blend. This soup is also great for dairy-free diets. Just leave out the cream and use coconut milk instead. For a low-sodium option, use low-sodium broth. This keeps the dish tasty without too much salt. Want to spice up your soup? Add a pinch of cayenne pepper for heat. You can also stir in chopped mushrooms for a meaty texture. For a fresh touch, try adding spinach or kale near the end of cooking. Fresh herbs like dill or basil can brighten the soup. Mix and match these ideas to find your favorite flavor! After enjoying your soup, let it cool. Transfer the soup to a container with a tight lid. Use glass or BPA-free plastic containers for the best results. If you have a large batch, consider dividing it into smaller portions. This makes it easier to heat later. Always label your containers with the date. This helps you keep track of freshness. To reheat the soup, pour it into a pot. Heat it over medium heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also use a microwave. Place the soup in a microwave-safe dish. Cover it with a lid or a microwave-safe wrap. Heat in 1-minute intervals, stirring in between. This keeps the soup warm and tasty. Your soup can last about 3 to 4 days in the fridge. Make sure to store it properly in an airtight container. If you want to keep it longer, freeze it. The soup can last up to 3 months in the freezer. Just remember to thaw it in the fridge before reheating. Enjoy your delicious soup again! Yes, you can use frozen chicken in the slow cooker. However, make sure it’s fully cooked before you eat it. Slow cooking frozen chicken may take longer. I recommend cooking it on high for 4-5 hours. This way, the chicken reaches a safe temperature quickly. To make this soup vegetarian, swap the chicken for plant-based protein. You can use diced tofu or chickpeas. Replace the chicken broth with vegetable broth. Add more veggies like mushrooms or spinach for extra flavor. This keeps the soup hearty and satisfying. This soup pairs well with crusty bread or a fresh salad. You can serve it with garlic bread for a tasty option. A light side salad adds freshness and crunch. Any of these options will make a lovely meal together. This blog post shared how to make delicious Slow Cooker Chicken and Wild Rice Soup. We explored key ingredients, cooking steps, and tips for tender chicken and tasty rice. I also gave ideas for keeping leftovers fresh. Remember, you can adjust the recipe to suit your needs. Whether you want a healthy version or unique flavors, there are many options. Enjoy making this soup and share it with friends and family. It’s simple, tasty, and perfect for any meal!

Slow Cooker Chicken and Wild Rice Soup

Warm up with this Comforting Slow Cooker Chicken and Wild Rice Soup, perfect for chilly days! Packed with tender chicken, wild rice, and aromatic veggies, this hearty soup is simple to make and full of flavor. Just sear the chicken, toss in the ingredients, and let your slow cooker do the magic. Discover how to make this delightful meal that serves 6-8. Click to explore the full recipe and enjoy a bowl of comfort today!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice blend

4 cups low-sodium chicken broth

1 medium onion, diced

3 carrots, sliced

3 celery stalks, sliced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

Salt and pepper to taste

1 cup cream or half-and-half (optional for creamier soup)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: In a skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Sear them for about 4-5 minutes on each side until golden brown. Remove from heat and set aside.

    Combine Ingredients: In the slow cooker, add the diced onion, sliced carrots, sliced celery, minced garlic, wild rice, thyme, sage, bay leaf, and chicken broth. Stir to combine.

      Add Chicken: Place the seared chicken breasts on top of the vegetable and rice mixture. Season the chicken with a little more salt and pepper.

        Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken and wild rice are tender.

          Shred the Chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine.

            Optional Creaminess: If you prefer a creamier soup, stir in the cream or half-and-half at this stage. Adjust seasoning with salt and pepper as needed.

              Serve: Ladle the soup into bowls, sprinkle with fresh parsley for garnish, and enjoy!

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