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For this lovely soup, you will need: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 teaspoon black pepper - 1 cup heavy cream - 1 cup frozen peas - 2 tablespoons olive oil - Salt to taste These ingredients blend well to create a rich and creamy soup that warms the soul. You can switch some ingredients based on what you have. Use chicken thighs if you prefer dark meat. Quinoa or brown rice works well instead of wild rice. If you want a lighter soup, substitute the heavy cream with milk or a plant-based cream. Fresh herbs can replace dried ones, but use more of the fresh kind since they are milder. Using fresh ingredients gives the soup a vibrant flavor. Fresh carrots and celery add crunch and taste. Frozen peas are a great choice too. They save time and still offer good flavor. If you have fresh peas, feel free to use them! The main goal is to create a hearty and tasty soup that you will enjoy. Start by gathering all your ingredients. You need: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 teaspoon black pepper - 1 cup heavy cream - 1 cup frozen peas - 2 tablespoons olive oil - Salt to taste If you want to sauté, drizzle olive oil into your slow cooker. Add chopped onion and minced garlic. Cook for about 3-5 minutes until fragrant. If your slow cooker cannot sauté, just add them directly. Next, add diced carrots, diced celery, and rinsed wild rice. Mix them well. Now it’s time for the chicken. Place the boneless, skinless chicken breasts on top of the veggies and rice. Pour the chicken broth over everything. Sprinkle dried thyme, parsley, and black pepper on top. Season with salt to taste. Cover your slow cooker and set it to low for 6-7 hours or high for 3-4 hours. Cook until the chicken is tender and cooked through. After cooking, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Now, stir in the frozen peas and heavy cream. This will make the soup creamy and rich. Let it cook on low for another 30 minutes. This warms the cream through. Before serving, taste your soup and adjust the seasoning with more salt or pepper if needed. Serve the soup in deep bowls, and add a touch of fresh parsley or thyme for garnish. Enjoy your creamy chicken wild rice soup! To boost the taste of your soup, try adding fresh herbs. Fresh thyme or parsley gives a bright note. You can also add a splash of lemon juice before serving. This will brighten the flavors and add a fresh twist. For a slight kick, add a pinch of red pepper flakes. They bring warmth without overwhelming the dish. To save time, use pre-chopped vegetables. Many grocery stores offer fresh diced carrots and celery. You can also use rotisserie chicken. Just shred it and add it in the last hour of cooking. This cuts cooking time and adds rich flavor. If you're short on time, cook on high for 3-4 hours instead of low. One common mistake is overcooking the chicken. It can become dry and tough. Always check the chicken at the end of cooking. Another mistake is not rinsing the wild rice. Rinsing removes excess starch, which helps the soup stay creamy. Lastly, don't skip the heavy cream. It makes the soup rich and comforting. {{image_2}} You can easily make this soup vegetarian or vegan. Replace the chicken with a mix of hearty vegetables. I suggest using mushrooms, zucchini, and bell peppers. Swap chicken broth for vegetable broth. For cream, use coconut milk or cashew cream. This keeps the soup rich and tasty while being plant-based. Add-ins can change the whole dish. Try adding fresh spinach or kale for some greens. You can also toss in cooked quinoa for extra protein. For toppings, consider crispy bacon bits or toasted nuts. A sprinkle of fresh herbs like parsley or thyme adds a nice touch too! While wild rice is the star, other grains work well too. Brown rice offers a nutty flavor and chewy texture. Quinoa is a protein-rich option that cooks quickly. Use barley for a heartier bite. Just remember, cooking times may vary based on the grain you choose. Adjust your cooking method for the best results! To store leftovers, let the soup cool first. Then, transfer it to an airtight container. You can keep it in the fridge for up to four days. Make sure to label the container with the date. This helps you remember when you made it. You can freeze this soup for later use. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Reheat the soup gently on the stove over low heat. Stir it often to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between. If the soup seems thick, add a little broth or water. This keeps it creamy and delicious. Yes, you can use chicken thighs. They add extra flavor and stay tender. Thighs have more fat, so the soup may taste richer. Just make sure to remove the skin and bones before cooking. You can use half-and-half or coconut milk. Both will give a creamy texture. If you want a lighter option, use milk with a bit of flour to thicken it. To make it gluten-free, ensure your chicken broth is gluten-free. Also, use gluten-free rice or grains. You can choose wild rice, as it is naturally gluten-free. Yes, you can cook it on the stove. Simply follow the same steps in a large pot. Cook over medium heat for about 30-40 minutes until the chicken is done. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Reheat it gently on the stove or in a microwave. This blog post gave you a clear guide on ingredients, instructions, and tips for your dish. You learned about substitutions to suit your tastes and how to cook with ease. I shared simple methods to enhance flavors and avoid common pitfalls. You also discovered ways to store and reheat leftovers properly. Remember, cooking should be fun and creative. Use these tips to make a dish you'll love and enjoy for days!

Slow Cooker Creamy Chicken Wild Rice Soup

Warm up with a delicious bowl of Slow Cooker Creamy Chicken Wild Rice Soup! This comforting recipe combines tender chicken, hearty wild rice, and fresh veggies, all simmered to perfection. With easy steps, you can create a creamy, dreamy soup that’s perfect for any day. Click through to discover the full recipe and impress your family with this tasty dish that everyone will love! Perfect for cozy dinners!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, rinsed

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon black pepper

1 cup heavy cream

1 cup frozen peas

2 tablespoons olive oil

Salt to taste

Instructions
 

In a slow cooker, drizzle the olive oil and add the chopped onion and minced garlic. Sauté for about 3-5 minutes until fragrant (if your slow cooker allows sautéing, otherwise skip and add directly).

    Add the diced carrots, celery, and rinsed wild rice to the slow cooker.

      Place the chicken breasts on top of the vegetables and rice.

        Pour in the chicken broth, then sprinkle with dried thyme, parsley, and black pepper. Season with salt to taste.

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

            Once done, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.

              Stir in the frozen peas and heavy cream. Allow the soup to cook for an additional 30 minutes on low to warm through the cream.

                Adjust seasoning with additional salt and pepper if needed before serving.

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

                    - Presentation Tips: Serve the soup in deep bowls, garnished with fresh parsley or thyme. Accompany with crusty bread for a complete meal.