Slow Cooker Creamy Chicken Wild Rice Soup Delight

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- 1 lb boneless, skinless chicken breast - 1 cup wild rice, thoroughly rinsed - 1 medium onion, finely diced - 2 medium carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups low-sodium chicken broth In this soup, the chicken breast provides lean protein. The wild rice adds a nutty flavor and a chewy texture. Onions, carrots, and celery bring sweetness and crunch. Garlic boosts the overall taste and makes it aromatic. The broth ties everything together, creating a rich base. - 1 cup heavy cream or coconut milk - 2 cups baby spinach - Juice of 1 lemon (optional) Adding heavy cream or coconut milk makes the soup creamy and rich. Baby spinach adds color and nutrients. A splash of lemon juice brightens the flavor and balances the creaminess if you choose to add it. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 teaspoon freshly ground black pepper - Salt, to taste Dried thyme and parsley bring an earthy taste to the soup. Black pepper adds a gentle heat. You can adjust the salt to your liking, making sure to enhance the flavors without overpowering them. First, heat two tablespoons of olive oil in your slow cooker on the sauté setting. Add one finely diced onion, two diced carrots, and two diced celery stalks. Cook these for about five minutes, until they soften and become fragrant. Next, add three minced garlic cloves and cook for one more minute. This brings out the flavor of the garlic. Now, sprinkle in one teaspoon of dried thyme, one teaspoon of dried parsley, and half a teaspoon of freshly ground black pepper. Mix well to coat the veggies with the spices. Next, place one pound of boneless, skinless chicken breasts into the slow cooker. Rinse one cup of wild rice thoroughly and add it to the pot. This rice gives the soup texture and heartiness. Now, slowly pour in six cups of low-sodium chicken broth. Make sure all the ingredients are submerged in the broth for full flavor. Cover the slow cooker with its lid. You can set it on low heat for six to seven hours or on high heat for three to four hours. It’s best to use low heat for a richer flavor. Once the cooking time is up, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup. To make the soup creamy, stir in one cup of heavy cream or coconut milk. Then, add two cups of baby spinach. Let it wilt in the soup for about five minutes. For a bright flavor, squeeze in the juice of one lemon. Finally, taste your soup and adjust the seasoning if needed. Enjoy the warmth and comfort of your creamy chicken wild rice soup! To make this soup rich and creamy, you can choose between heavy cream and coconut milk. Heavy cream gives a rich flavor, while coconut milk adds a lighter touch. If you go for coconut milk, it still keeps the soup creamy and delicious. When you add the cream or milk, stir gently. This helps blend it well without curdling. Use a whisk for a smoother finish. You can save time by prepping your ingredients in advance. Chop the onion, carrots, and celery the night before. Store them in the fridge in a sealed container. This way, you can just toss them in the slow cooker the next day. If you have leftovers, let the soup cool down first. Then, store it in an airtight container in the fridge. It will stay fresh for about three to four days. To boost the soup's flavor, add herbs at different stages. Put dried thyme and parsley in early, but save fresh herbs for the end. This keeps their bright taste. You can also play with spices. Try adding a pinch of paprika or a dash of cayenne for a kick. Adjust the seasoning to fit your taste. This makes every bowl a little special! {{image_4}} You can make this soup gluten-free by using a gluten-free wild rice blend. Look for brands labeled as gluten-free. You can also switch up the protein. Instead of chicken, you can use turkey. Canned chicken works too. Just drain it well before adding it to the soup. If you want a vegan option, skip the chicken and cream. Use vegetable broth instead of chicken broth. You can add in some beans for protein. For a dairy-free option, replace heavy cream with coconut milk. This gives the soup a nice, rich taste without dairy. Want to change the taste? Try a Thai twist! Add some curry paste for spice. This will give your soup a warm kick. If you prefer Italian flavors, toss in some dried basil and oregano. This adds a fresh and herby flavor that pairs well with the creamy base. Store leftover soup in an airtight container. Let the soup cool before sealing. I suggest using glass containers for easy reheating. The soup stays fresh for about three to four days in the fridge. For longer storage, freeze the soup. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. I recommend freezing in single servings for easy meals later. To thaw, place the soup in the fridge overnight. It will be ready to heat the next day. Reheat your soup on the stovetop or in the microwave. If using the stovetop, heat on medium-low. Stir often to avoid sticking. If microwaving, heat in short bursts, stirring in between. Aim for a temperature of at least 165°F to ensure it is hot throughout. Yes, you can use pre-cooked chicken. If you do, reduce the cooking time. Just add the chicken in the last hour of cooking. This way, it stays moist and does not dry out. The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Look for any off smells or changes in color. These can be signs of spoilage. Yes, you can make this soup on the stovetop. First, sauté the veggies in a large pot. Then, add the chicken and rice with broth. Bring it to a boil, then simmer for 30 to 40 minutes, until the chicken is cooked. This soup pairs well with warm, crusty bread. You can also serve a simple salad on the side. A fresh green salad adds a nice crunch to the meal. Yes, you can double the recipe. Just use a larger slow cooker. Keep an eye on the cooking time. It may take a little longer to cook through. Adjust the broth as needed to keep it creamy. This soup combines simple ingredients like chicken, wild rice, and fresh vegetables. You learned how to sauté, combine, and cook everything in a slow cooker. I shared tips for creaminess, flavor, and making substitutions. With these steps, you can create a tasty meal for any occasion. Enjoy experimenting with variations and storage options to make it your own. Soup is both comforting and healthy, perfect for sharing with family and friends. Start cooking, and make this dish a new favorite.

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Are you ready to warm up with a bowl of comfort? Today, I’ll share my favorite Slow Cooker Creamy Chicken Wild Rice Soup Delight. This easy recipe is packed with tender chicken, hearty wild rice, and flavorful veggies. Plus, it’s perfect for busy days! Just toss in your ingredients, set your slow cooker, and let the magic happen. Dive in to discover how to make this cozy dish that will surely satisfy your cravings!

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Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken breast

– 1 cup wild rice, thoroughly rinsed

– 1 medium onion, finely diced

– 2 medium carrots, diced

– 2 celery stalks, diced

– 3 cloves garlic, minced

– 6 cups low-sodium chicken broth

In this soup, the chicken breast provides lean protein. The wild rice adds a nutty flavor and a chewy texture. Onions, carrots, and celery bring sweetness and crunch. Garlic boosts the overall taste and makes it aromatic. The broth ties everything together, creating a rich base.

Optional Ingredients

– 1 cup heavy cream or coconut milk

– 2 cups baby spinach

– Juice of 1 lemon (optional)

Adding heavy cream or coconut milk makes the soup creamy and rich. Baby spinach adds color and nutrients. A splash of lemon juice brightens the flavor and balances the creaminess if you choose to add it.

Seasonings

– 1 teaspoon dried thyme

– 1 teaspoon dried parsley

– 1/2 teaspoon freshly ground black pepper

– Salt, to taste

Dried thyme and parsley bring an earthy taste to the soup. Black pepper adds a gentle heat. You can adjust the salt to your liking, making sure to enhance the flavors without overpowering them.

Step-by-Step Instructions

Preparing the Vegetables

First, heat two tablespoons of olive oil in your slow cooker on the sauté setting. Add one finely diced onion, two diced carrots, and two diced celery stalks. Cook these for about five minutes, until they soften and become fragrant. Next, add three minced garlic cloves and cook for one more minute. This brings out the flavor of the garlic. Now, sprinkle in one teaspoon of dried thyme, one teaspoon of dried parsley, and half a teaspoon of freshly ground black pepper. Mix well to coat the veggies with the spices.

Combining Ingredients

Next, place one pound of boneless, skinless chicken breasts into the slow cooker. Rinse one cup of wild rice thoroughly and add it to the pot. This rice gives the soup texture and heartiness. Now, slowly pour in six cups of low-sodium chicken broth. Make sure all the ingredients are submerged in the broth for full flavor.

Cooking the Soup

Cover the slow cooker with its lid. You can set it on low heat for six to seven hours or on high heat for three to four hours. It’s best to use low heat for a richer flavor. Once the cooking time is up, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup.

Finishing Touches

To make the soup creamy, stir in one cup of heavy cream or coconut milk. Then, add two cups of baby spinach. Let it wilt in the soup for about five minutes. For a bright flavor, squeeze in the juice of one lemon. Finally, taste your soup and adjust the seasoning if needed. Enjoy the warmth and comfort of your creamy chicken wild rice soup!

Tips & Tricks

Achieving Creaminess

To make this soup rich and creamy, you can choose between heavy cream and coconut milk. Heavy cream gives a rich flavor, while coconut milk adds a lighter touch. If you go for coconut milk, it still keeps the soup creamy and delicious.

When you add the cream or milk, stir gently. This helps blend it well without curdling. Use a whisk for a smoother finish.

Prepping Ahead

You can save time by prepping your ingredients in advance. Chop the onion, carrots, and celery the night before. Store them in the fridge in a sealed container. This way, you can just toss them in the slow cooker the next day.

If you have leftovers, let the soup cool down first. Then, store it in an airtight container in the fridge. It will stay fresh for about three to four days.

Enhancing Flavor

To boost the soup’s flavor, add herbs at different stages. Put dried thyme and parsley in early, but save fresh herbs for the end. This keeps their bright taste.

You can also play with spices. Try adding a pinch of paprika or a dash of cayenne for a kick. Adjust the seasoning to fit your taste. This makes every bowl a little special!

Variations

Substitutions

You can make this soup gluten-free by using a gluten-free wild rice blend. Look for brands labeled as gluten-free. You can also switch up the protein. Instead of chicken, you can use turkey. Canned chicken works too. Just drain it well before adding it to the soup.

Dietary Modifications

If you want a vegan option, skip the chicken and cream. Use vegetable broth instead of chicken broth. You can add in some beans for protein. For a dairy-free option, replace heavy cream with coconut milk. This gives the soup a nice, rich taste without dairy.

Flavor Profiles

Want to change the taste? Try a Thai twist! Add some curry paste for spice. This will give your soup a warm kick. If you prefer Italian flavors, toss in some dried basil and oregano. This adds a fresh and herby flavor that pairs well with the creamy base.

Storage Info

Refrigeration

Store leftover soup in an airtight container. Let the soup cool before sealing. I suggest using glass containers for easy reheating. The soup stays fresh for about three to four days in the fridge.

Freezing

For longer storage, freeze the soup. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. I recommend freezing in single servings for easy meals later. To thaw, place the soup in the fridge overnight. It will be ready to heat the next day.

Reheating

Reheat your soup on the stovetop or in the microwave. If using the stovetop, heat on medium-low. Stir often to avoid sticking. If microwaving, heat in short bursts, stirring in between. Aim for a temperature of at least 165°F to ensure it is hot throughout.

FAQs

Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken. If you do, reduce the cooking time. Just add the chicken in the last hour of cooking. This way, it stays moist and does not dry out.

How long does the soup last in the fridge?

The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Look for any off smells or changes in color. These can be signs of spoilage.

Can I make this soup in a regular pot?

Yes, you can make this soup on the stovetop. First, sauté the veggies in a large pot. Then, add the chicken and rice with broth. Bring it to a boil, then simmer for 30 to 40 minutes, until the chicken is cooked.

What can I serve with the soup?

This soup pairs well with warm, crusty bread. You can also serve a simple salad on the side. A fresh green salad adds a nice crunch to the meal.

Can I double the recipe?

Yes, you can double the recipe. Just use a larger slow cooker. Keep an eye on the cooking time. It may take a little longer to cook through. Adjust the broth as needed to keep it creamy.

This soup combines simple ingredients like chicken, wild rice, and fresh vegetables. You learned how to sauté, combine, and cook everything in a slow cooker. I shared tips for creaminess, flavor, and making substitutions. With these steps, you can create a tasty meal for any occasion. Enjoy experimenting with variations and storage options to make it your own. Soup is both comforting and healthy, perfect for sharing with family and friends. Start cooking, and make this dish a new favorite.

- 1 lb boneless, skinless chicken breast - 1 cup wild rice, thoroughly rinsed - 1 medium onion, finely diced - 2 medium carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups low-sodium chicken broth In this soup, the chicken breast provides lean protein. The wild rice adds a nutty flavor and a chewy texture. Onions, carrots, and celery bring sweetness and crunch. Garlic boosts the overall taste and makes it aromatic. The broth ties everything together, creating a rich base. - 1 cup heavy cream or coconut milk - 2 cups baby spinach - Juice of 1 lemon (optional) Adding heavy cream or coconut milk makes the soup creamy and rich. Baby spinach adds color and nutrients. A splash of lemon juice brightens the flavor and balances the creaminess if you choose to add it. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 teaspoon freshly ground black pepper - Salt, to taste Dried thyme and parsley bring an earthy taste to the soup. Black pepper adds a gentle heat. You can adjust the salt to your liking, making sure to enhance the flavors without overpowering them. First, heat two tablespoons of olive oil in your slow cooker on the sauté setting. Add one finely diced onion, two diced carrots, and two diced celery stalks. Cook these for about five minutes, until they soften and become fragrant. Next, add three minced garlic cloves and cook for one more minute. This brings out the flavor of the garlic. Now, sprinkle in one teaspoon of dried thyme, one teaspoon of dried parsley, and half a teaspoon of freshly ground black pepper. Mix well to coat the veggies with the spices. Next, place one pound of boneless, skinless chicken breasts into the slow cooker. Rinse one cup of wild rice thoroughly and add it to the pot. This rice gives the soup texture and heartiness. Now, slowly pour in six cups of low-sodium chicken broth. Make sure all the ingredients are submerged in the broth for full flavor. Cover the slow cooker with its lid. You can set it on low heat for six to seven hours or on high heat for three to four hours. It’s best to use low heat for a richer flavor. Once the cooking time is up, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup. To make the soup creamy, stir in one cup of heavy cream or coconut milk. Then, add two cups of baby spinach. Let it wilt in the soup for about five minutes. For a bright flavor, squeeze in the juice of one lemon. Finally, taste your soup and adjust the seasoning if needed. Enjoy the warmth and comfort of your creamy chicken wild rice soup! To make this soup rich and creamy, you can choose between heavy cream and coconut milk. Heavy cream gives a rich flavor, while coconut milk adds a lighter touch. If you go for coconut milk, it still keeps the soup creamy and delicious. When you add the cream or milk, stir gently. This helps blend it well without curdling. Use a whisk for a smoother finish. You can save time by prepping your ingredients in advance. Chop the onion, carrots, and celery the night before. Store them in the fridge in a sealed container. This way, you can just toss them in the slow cooker the next day. If you have leftovers, let the soup cool down first. Then, store it in an airtight container in the fridge. It will stay fresh for about three to four days. To boost the soup's flavor, add herbs at different stages. Put dried thyme and parsley in early, but save fresh herbs for the end. This keeps their bright taste. You can also play with spices. Try adding a pinch of paprika or a dash of cayenne for a kick. Adjust the seasoning to fit your taste. This makes every bowl a little special! {{image_4}} You can make this soup gluten-free by using a gluten-free wild rice blend. Look for brands labeled as gluten-free. You can also switch up the protein. Instead of chicken, you can use turkey. Canned chicken works too. Just drain it well before adding it to the soup. If you want a vegan option, skip the chicken and cream. Use vegetable broth instead of chicken broth. You can add in some beans for protein. For a dairy-free option, replace heavy cream with coconut milk. This gives the soup a nice, rich taste without dairy. Want to change the taste? Try a Thai twist! Add some curry paste for spice. This will give your soup a warm kick. If you prefer Italian flavors, toss in some dried basil and oregano. This adds a fresh and herby flavor that pairs well with the creamy base. Store leftover soup in an airtight container. Let the soup cool before sealing. I suggest using glass containers for easy reheating. The soup stays fresh for about three to four days in the fridge. For longer storage, freeze the soup. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. I recommend freezing in single servings for easy meals later. To thaw, place the soup in the fridge overnight. It will be ready to heat the next day. Reheat your soup on the stovetop or in the microwave. If using the stovetop, heat on medium-low. Stir often to avoid sticking. If microwaving, heat in short bursts, stirring in between. Aim for a temperature of at least 165°F to ensure it is hot throughout. Yes, you can use pre-cooked chicken. If you do, reduce the cooking time. Just add the chicken in the last hour of cooking. This way, it stays moist and does not dry out. The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Look for any off smells or changes in color. These can be signs of spoilage. Yes, you can make this soup on the stovetop. First, sauté the veggies in a large pot. Then, add the chicken and rice with broth. Bring it to a boil, then simmer for 30 to 40 minutes, until the chicken is cooked. This soup pairs well with warm, crusty bread. You can also serve a simple salad on the side. A fresh green salad adds a nice crunch to the meal. Yes, you can double the recipe. Just use a larger slow cooker. Keep an eye on the cooking time. It may take a little longer to cook through. Adjust the broth as needed to keep it creamy. This soup combines simple ingredients like chicken, wild rice, and fresh vegetables. You learned how to sauté, combine, and cook everything in a slow cooker. I shared tips for creaminess, flavor, and making substitutions. With these steps, you can create a tasty meal for any occasion. Enjoy experimenting with variations and storage options to make it your own. Soup is both comforting and healthy, perfect for sharing with family and friends. Start cooking, and make this dish a new favorite.

Slow Cooker Creamy Chicken Wild Rice Soup

Warm up with our Cozy Slow Cooker Creamy Chicken Wild Rice Soup, a deliciously comforting recipe perfect for chilly days. This easy-to-follow guide features tender chicken, nutty wild rice, and vibrant veggies simmered in a creamy broth. Just toss your ingredients in the slow cooker and let it do the magic! Click to discover how to create this hearty meal that the whole family will love. Your perfect soup night awaits!
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Ingredients
  

1 lb boneless, skinless chicken breast

1 cup wild rice, thoroughly rinsed

1 medium onion, finely diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 cup heavy cream or coconut milk (for a lighter alternative)

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon freshly ground black pepper

Salt, to taste

2 tablespoons olive oil

2 cups baby spinach (to be added at the end)

Juice of 1 lemon (optional, for a refreshing zing)

Instructions
 

Sauté the Vegetables: In a large slow cooker, heat the olive oil on the sauté setting over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables until they soften, about 5 minutes.

    Add Garlic and Seasonings: Incorporate the minced garlic into the mixture and continue to sauté for an additional minute until fragrant.

      Season the Mix: Sprinkle in the dried thyme, parsley, black pepper, and a pinch of salt. Stir everything thoroughly to ensure even seasoning.

        Add the Chicken and Rice: Place the boneless chicken breasts into the slow cooker, followed by the rinsed wild rice.

          Pour in the Broth: Slowly pour the chicken broth over the mixture, ensuring that all ingredients are submerged.

            Cook the Soup: Cover the slow cooker with the lid. Set it on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is cooked through and the wild rice is tender.

              Shred the Chicken: Once the cooking time is complete, carefully remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.

                Add Cream and Spinach: Stir in the heavy cream (or coconut milk), followed by the baby spinach. Allow the spinach to wilt in the soup for approximately 5 minutes.

                  Final Adjustments: If you’d like a burst of bright flavor, add in the lemon juice. Taste and adjust the seasoning with extra salt and pepper if necessary.

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

                      - Presentation Tips: Serve the soup hot in deep bowls, garnishing with a sprinkle of fresh parsley or an extra dash of freshly ground black pepper. Pair it with warm, crusty bread on the side for dipping, enhancing your cozy meal experience! Enjoy!

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