Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Optional Creamy Finish:
For a creamier soup, stir in the heavy cream during the last 20-30 minutes of cooking.
Serve:
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle into bowls and serve warm. Optionally, garnish with fresh parsley or a sprinkle of Parmesan cheese.
Tips:
Add Mushrooms: Sauté 1 cup of sliced mushrooms and add them to the slow cooker for extra depth of flavor.
Wild Rice Blend: If using a wild rice blend, adjust the cooking time as it may cook faster than pure wild rice.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or cream if the soup thickens.
Enjoy your cozy and delicious Slow Cooker Chicken and Wild Rice Soup—perfect for warming up on chilly days! 🥣
