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For this cozy chicken wild rice soup, gather these key items: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced - 1 cup mushrooms, sliced - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 cups kale, chopped - 1 cup heavy cream (or coconut milk for a dairy-free option) - 2 tablespoons olive oil - Fresh parsley for garnish You can add more flavor or texture by including: - 1 cup of corn for sweetness - 1 cup of peas for bright color - A splash of lemon juice for brightness - A dash of hot sauce for some heat If you need to swap items, here are some ideas: - Use chicken thighs instead of breasts for more flavor. - Swap wild rice for brown rice, but adjust cooking time. - Use vegetable broth instead of chicken broth for a vegetarian option. - Replace heavy cream with plain yogurt for a lighter soup. - Try spinach instead of kale for a different green. With these ingredients, your slow cooker will create a warm hug in a bowl. This soup is rich, hearty, and perfect for any chilly day. Start by prepping your vegetables. Dice one medium onion and mince two garlic cloves. Then, chop three carrots and three celery stalks. Slice one cup of mushrooms. Next, add all these veggies into your slow cooker. Drizzle two tablespoons of olive oil over the top. Give everything a good stir to mix them well. Now, it's time for the chicken and rice. Place one pound of boneless, skinless chicken breasts on top of the veggies. Season the chicken with salt, pepper, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Rinse one cup of wild rice under cold water, then pour it over the chicken. Finally, add six cups of low-sodium chicken broth. Ensure the rice is fully submerged in the broth. Cover the slow cooker and set it to cook. You can choose low for 6-7 hours or high for 3-4 hours. The chicken will be tender and easy to shred when done. Once the chicken is cooked, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot. Then, stir in two cups of chopped kale and one cup of heavy cream, or coconut milk if you want a dairy-free option. Cook for an additional 15-20 minutes on high. This will let the kale wilt and become tender. Taste your soup and adjust the seasoning with more salt and pepper if needed. Enjoy your warm, cozy bowl of chicken wild rice soup! To get the best flavor, use fresh herbs like thyme and rosemary. These herbs add depth to your soup. I recommend using low-sodium chicken broth. It helps control the saltiness without losing taste. Don't skip the garlic; it gives a warm aroma. You can add a splash of lemon juice at the end for brightness. Taste as you go and adjust seasoning for your preference. Using low heat cooks the soup slowly and enhances the flavors. It takes about 6-7 hours on low. If you’re in a hurry, use high heat; it cooks in 3-4 hours. Both methods work well, but low gives better results. Always check the chicken; it should shred easily when done. If the soup is too thick, add more broth or water. This helps balance the texture. If it’s too salty, adding a raw potato can absorb some salt. Cook it for a while, then remove it before serving. If the chicken is dry, reduce cooking time next time. Remember, every slow cooker is a bit different. Adjust cooking times based on your model for the best results. {{image_2}} To make this soup dairy-free, swap the heavy cream for coconut milk. Coconut milk adds creaminess and a hint of sweetness. This change keeps the soup rich and delicious without dairy. You can also use almond milk or oat milk, but they might not be as thick. If you want a different protein, try shredded rotisserie chicken. It saves time and adds great flavor. You can also use turkey or even cooked lentils for a plant-based option. Each choice gives the soup a unique taste while keeping it hearty. Feel free to add more veggies to boost nutrition. Zucchini, spinach, or bell peppers work well. Just chop them small and add them at the same time as the kale. This helps all the flavors mix and makes for a colorful bowl of soup. To keep your soup fresh, first let it cool. Once cool, pour it into an airtight container. Make sure to seal it well. Store it in the fridge for up to four days. If you want to save it longer, freezing is a great option. When you are ready to enjoy your soup again, you can reheat it easily. Pour the soup into a pot on the stove. Heat it over medium heat until warm. Stir it often to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between. This helps it heat evenly. For freezing, use freezer-safe containers. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When you are ready to eat, move it to the fridge to thaw overnight. Reheat it as mentioned before. Enjoy the cozy flavors again! Yes, you can use brown rice. However, it cooks differently than wild rice. Brown rice takes longer to cook, about 1 to 1.5 hours on high heat. Wild rice gives a unique flavor and texture. If you want that special taste, stick with wild rice. You can store the soup for 3 to 4 days. Make sure to keep it in an airtight container. When you are ready to eat, just reheat it on the stove or in the microwave. If it looks too thick, add a little broth or water to thin it out. Yes, you can prep this soup early. Chop the veggies and season the chicken ahead of time. Store them in the fridge until you are ready to cook. This saves time on busy days. You can also freeze the soup after cooking for later use. Just remember to thaw it before reheating. You now have all the tools to make a great soup. We covered the main ingredients, how to prepare them, and tips to enhance flavor. You can customize with dairy-free options or extra veggies. Don't forget storage and reheating tips for leftovers. With these steps, you will create a tasty dish that warms the soul. Enjoy your cooking, and make it your own! Your kitchen adventures start now.

Slow Cooker Chicken Wild Rice Soup

Warm up with this comforting slow cooker chicken wild rice soup, perfect for cozy nights! Made with tender chicken, hearty wild rice, and fresh veggies, this soup is a wholesome meal you can set and forget. Just toss the ingredients in your slow cooker and let the magic happen! Don’t miss out on this ultimate comfort food recipe. Click through to discover how easy it is to create a dish your family will love!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, rinsed

1 medium onion, diced

2 cloves garlic, minced

3 carrots, diced

3 celery stalks, diced

1 cup mushrooms, sliced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 cups kale, chopped

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

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

In a slow cooker, add the diced onion, minced garlic, carrots, celery, and sliced mushrooms. Drizzle with olive oil and stir to combine.

    Place the chicken breasts on top of the vegetables. Season with salt, pepper, thyme, and rosemary.

      Pour the rinsed wild rice and chicken broth over the top, ensuring the rice is submerged.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.

          Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken back into the pot.

            Stir in the chopped kale and heavy cream (or coconut milk) into the soup. Cook for an additional 15-20 minutes on high until the kale is wilted and tender.

              Taste and adjust seasoning with more salt and pepper as needed.

                Prep Time: 15 minutes | Total Time: 7 hours (including cooking) | Servings: 6

                  - Presentation Tips: Serve the soup in large bowls and garnish with fresh parsley for a pop of color. Pair with crusty bread to soak up the delicious broth.