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To create the ultimate comforting bowl of chicken soup, it's essential to understand the role each ingredient plays in this Cozy Slow Cooker Chicken & Wild Rice Soup.

Slow Cooker Chicken & Wild Rice Soup

Warm your soul with this Cozy Slow Cooker Chicken & Wild Rice Soup, a comforting dish perfect for any day. Packed with lean chicken breasts, nutritious wild rice, and a medley of vegetables, this easy recipe is a stress-free delight. The slow cooking process melds flavors beautifully, while a creamy finish adds richness. Complete with fresh herbs and lemon for brightness, this soup is a heartwarming meal that nourishes the body and mind. Discover how to craft this delicious bowl of goodness and make it a staple in your kitchen.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice blend (rinsed)

4 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, diced

1 cup mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 cup heavy cream or coconut cream

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Juice of 1 lemon (optional)

Instructions
 

Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onions, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Add minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until mushrooms are tender.

    Prepare the Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Lay the chicken breasts on top, and sprinkle the wild rice blend over everything.

      Add Liquids and Seasonings: Pour in the chicken broth. Add dried thyme, rosemary, bay leaf, salt, and pepper. Stir gently to combine, ensuring the rice is submerged.

        Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.

          Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.

            Stir in Cream: Remove the bay leaf. Stir in the heavy cream (or coconut cream) and let the soup heat through for another 10-15 minutes on low.

              Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. For a bright finish, stir in lemon juice if desired. Serve hot, garnished with chopped parsley.

                Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings