Slow Cooker Creamy Chicken and Wild Rice Soup
Cozy Up with Chicken, Butternut Squash & Wild Rice Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Chicken Butternut Squash and Wild Rice Soup is exactly what you need! Packed with flavor, hearty ingredients, and incredibly easy to make, it’s a perfect weeknight dinner or a cozy weekend meal. This soup isn’t just delicious; it’s also a fantastic way to sneak in some extra veggies and nourish your body.
Butternut squash brings a natural sweetness, while the wild rice adds a lovely nutty texture. The chicken keeps it satisfying, and the blend of herbs and spices creates a truly unforgettable flavor profile. Best of all? This recipe is designed for the slow cooker, meaning minimal effort for maximum deliciousness!
Why You’ll Love This Soup:
- Easy Slow Cooker Recipe: Set it and forget it! Perfect for busy schedules.
- Hearty & Filling: A complete meal in one bowl.
- Flavorful & Comforting: A delightful blend of sweet, savory, and aromatic flavors.
- Nutritious: Packed with vitamins, minerals, and fiber.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Tips for the Best Soup:
- Don’t skip the bay leaves! They add a subtle depth of flavor that really elevates the soup.
- Adjust the seasoning to your liking. Feel free to add more or less salt, pepper, or curry powder.
- For a creamier soup, you can use an immersion blender to partially blend the soup before adding the half and half.
- If you don’t have wild rice, you can substitute brown rice, but the cooking time may need to be adjusted.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I use a different type of squash?
A: While butternut squash is preferred for its sweetness and texture, you can substitute other winter squash varieties like acorn or kabocha squash.
Q: What does the curry powder do for the soup?
A: The curry powder adds a subtle warmth and complexity to the soup. It complements the sweetness of the butternut squash and the savory flavors of the chicken and herbs.
Get ready to enjoy a bowl of pure comfort! This Chicken Butternut Squash and Wild Rice Soup is a guaranteed crowd-pleaser. It’s the perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Chicken Butternut Squash and Wild Rice Soup
Ingredients
- 1 medium onion diced
- 4 carrots diced
- 2 celery stalks diced
- 2 cups butternut squash cubed
- 3 garlic cloves minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried mustard powder
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon curry
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 pounds chicken breasts
- 1 cup uncooked wild rice
- 1 cup fat-free half and half
Instructions
- In a large, 6-quart slow cooker, combine all ingredients (except for the half and half).
- Cover and set on low for 6-8 hours or high for 4-6 hours.
- 30 minutes before serving, remove and shred the chicken. Return to the slow cooker, then stir in the half and half.
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