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As the days grow shorter and the temperatures dip, the craving for comfort food intensifies. Cozy meals that warm the soul become not just a treat, but a necessity during the colder months. One such dish that embodies both comfort and nourishment is the Cozy Slow Cooker Chicken & Wild Rice Soup. This recipe is a heartwarming blend of tender chicken, wholesome wild rice, and vibrant vegetables, simmered to perfection in a slow cooker. It’s not just a meal; it’s a hug in a bowl, ideal for busy weeknights or leisurely weekends.

Slow Cooker Chicken & Wild Rice Soup

Embrace the warmth of winter with Cozy Slow Cooker Chicken & Wild Rice Soup. Perfect for busy nights, this recipe combines tender chicken, nutty wild rice, and vibrant veggies, all simmered to perfection. With minimal prep time and a slow cooker doing the work, you can enjoy a rich, hearty meal that nourishes both body and soul. Ideal for family dinners or a cozy night in, this soup is a hug in a bowl that fills your home with delightful aromas.
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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 black 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 the Vegetables: In a skillet, warm the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for approximately 5 minutes, or until the onions become translucent. Next, add the minced garlic and sliced mushrooms, and cook for an additional 2-3 minutes, until the mushrooms soften and release their moisture.

    Prepare the Slow Cooker: Transfer the sautéed vegetables into your slow cooker. Place the chicken breasts on top of the vegetables, and evenly sprinkle the rinsed wild rice blend over the mixture.

      Add Liquids and Seasonings: Carefully pour in the chicken broth, then add the dried thyme, rosemary, bay leaf, along with salt and pepper to taste. Gently stir the mixture to combine, ensuring that the wild rice is submerged in the broth.

        Slow Cook: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is done when the chicken is fully cooked and the wild rice is tender.

          Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the soup. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup.

            Incorporate Cream: Discard the bay leaf from the soup. Stir in the heavy cream (or coconut cream) and let the soup heat through on low for an additional 10-15 minutes, stirring occasionally.

              Adjust Seasoning and Serve: Taste the soup and modify the seasoning with more salt and pepper if desired. For a refreshing touch, mix in the lemon juice before serving. Ladle the soup into bowls, garnishing with freshly chopped parsley.

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

                  - Presentation Tips: Serve the soup in warm bowls with a sprinkle of extra parsley on top and a lemon wedge on the side for a pop of color and flavor. Pair with crusty bread for a delightful meal!