Slow Cooker Chicken and Wild Rice Soup

Hi there, food lover! 👋 Ready to fill your home with the cozy aroma of something slow-cooked and heartwarming? Today, we’re diving into a dish that’s like a warm hug on a chilly evening — Slow Cooker Chicken and Wild Rice Soup. 🥣✨ This classic comfort food has been cherished across generations, especially in homes where the scent of simmering chicken broth signals that love is being served. 💛

There’s something magical about a slow cooker meal — you set it, forget it, and come back hours later to a pot full of savory perfection. This soup is wholesome, flavorful, and incredibly easy to make. The tender chicken, nutty wild rice, and aromatic vegetables blend beautifully, creating a creamy, satisfying texture that feels both nourishing and indulgent. Perfect for family dinners, cold nights, or those days when you just need a bit of cozy in your bowl. 🍲💕

Let’s gather our ingredients and let that slow cooker do its magic — your kitchen is about to smell amazing! 🌿🕯️

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Ingredients:

For the Soup:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 cup uncooked wild rice, rinsed
• 1 medium onion, finely chopped
• 3 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp dried rosemary
• 1 bay leaf
• 6 cups low-sodium chicken broth
• Salt and black pepper, to taste

For the Creamy Finish (optional but heavenly! 😋):

• 3 tbsp unsalted butter
• ⅓ cup all-purpose flour
• 2 cups milk (whole or 2%)
• ½ cup heavy cream (optional for extra richness)

Garnish:

• Fresh parsley, chopped
• Cracked pepper

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🪄 Step-by-Step Directions:

1. Prep Your Ingredients:
   Chop all your vegetables — onion, carrots, and celery. Rinse the wild rice under cool water until the water runs clear. This helps remove excess starch and keeps the soup from getting too thick later on.
2. Layer into Slow Cooker:
   Place the chicken at the bottom of your slow cooker. Add wild rice, onion, carrots, celery, garlic, thyme, parsley, rosemary, bay leaf, and chicken broth. Season lightly with salt and pepper.
3. Let It Slow Cook:
   Cover and cook on Low for 6–7 hours or High for 4–5 hours, until the chicken is tender and the rice is cooked through. Your house will smell absolutely divine at this point! 🕰️🌿
4. Shred the Chicken:
   Once done, remove the chicken breasts, shred them with two forks, and return them to the slow cooker. Discard the bay leaf.
5. Make the Cream Base:
   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly pour in the milk while whisking constantly until thickened and smooth (about 5 minutes).
6. Combine and Cream It Up:
   Stir the milk mixture into the slow cooker. Add the heavy cream if using, and mix gently to combine. Let everything cook together on Low for another 15–20 minutes until the soup is luxuriously creamy. 🥄💫
7. Taste and Adjust:
   Give it a taste — add more salt, pepper, or herbs as desired.
8. Serve and Garnish:
   Ladle the soup into bowls, top with chopped parsley, and finish with a sprinkle of cracked pepper. Serve warm with crusty bread or homemade biscuits for the ultimate comfort meal. 🍞❤️

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🥕 Nutritional Information:

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 6–7 hours (Low) or 4–5 hours (High)
⏳ Total Time: About 7 hours
⚡ Calories per serving: ~340 kcal
🍽️ Servings: 6 bowls

Approximate Nutrition per Serving:

• Protein: 26g
• Carbohydrates: 34g
• Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Fiber: 3g
• Sodium: 560mg
• Sugar: 5g

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Bon appétit and happy cooking! 👩🍳🍽️