My Minnesota neighbor first showed me this dish. Saved the recipe since!

Minnesota Chicken Wild Rice Soup is the ultimate comfort food, especially during the chilly Midwestern months. This family-favorite dish brings together the nutty flavor of wild rice, tender pieces of chicken, and a creamy broth that's sure to warm the soul. It's a wonderful recipe for busy families, as it can be prepared effortlessly in a slow cooker, letting the flavors meld together throughout the day. Wild rice is native to the Midwest and brings a touch of local tradition to your table. This soup is perfect for those evenings when you want to gather everyone around the table for some hearty, delicious comfort food.

Serve this cozy soup with a side of crusty bread, perfect for dipping, and a light mixed green salad with a simple vinaigrette to balance out the creaminess of the soup. If you want to make the meal even more special, a fruit salad or some apple slices provide a sweet contrast and a touch of freshness. A sprinkling of fresh parsley or chives over the soup just before serving not only adds a pop of color but also enhances the flavor.

Servings: 6 to 8 servings

1 cup uncooked wild rice, rinsed
1 pound boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup cream

Place the wild rice, chicken breasts, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and rosemary into the slow cooker.

Cover and cook on low heat for 6-7 hours, or until the chicken is fully cooked and the rice is tender.

Remove the chicken breasts from the slow cooker and shred them with two forks.

In a medium saucepan over medium heat, melt the butter.

Whisk in the flour, and cook for about 1 minute until golden.

Gradually add the milk, whisking constantly until thickened.

Pour the milk mixture into the slow cooker and stir to combine.

Add the shredded chicken back to the slow cooker along with the cream.

Stir well, cover, and cook on low for an additional 30 minutes.

Serve the soup hot, garnished with fresh parsley if desired.

For a bit of extra flavor, you can add sliced mushrooms to the slow cooker at the beginning. If you're dealing with picky eaters, substitute chicken thighs for a richer taste or even add some bacon crumbles for a smoky touch. To make it gluten-free, use cornstarch instead of flour to thicken the soup. You can also add some cubed potatoes or parsnips if you're trying to sneak in more veggies. And if you're looking for a dairy-free version, use coconut milk instead of regular milk and cream.