A comforting and hearty chicken and wild rice soup made effortlessly in your slow cooker.
Prepare the vegetables by dicing the celery, carrots, and onion.
Uniformly diced vegetables ensure even cooking and a pleasing texture.
Place the diced vegetables, minced garlic, wild rice, chicken broth, chicken breasts, thyme, parsley, black pepper, salt, and bay leaf into the slow cooker.
Layer the ingredients evenly for consistent cooking.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Avoid lifting the lid during cooking to maintain the temperature.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Shredding the chicken allows it to absorb more flavors from the soup.
Stir in the white vinegar and adjust the seasoning if needed.
The vinegar enhances the flavors, giving the soup a subtle tang.
Serve the soup hot, garnished with fresh parsley if desired.
Pair the soup with crusty bread for a complete meal.
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