📖 Instructions

1. **Prep the Chicken**: If using raw chicken breasts, cut them into 1-inch cubes. If using cooked chicken, shred or cube it.
2. **Chop the Vegetables**: Dice the carrots, celery, and onion into small, uniform pieces. Mince the garlic. The smaller the pieces, the quicker they'll cook and the more evenly distributed they'll be in the soup.
3. **Combine Ingredients in a Freezer Bag**: In a large resealable freezer bag (gallon-sized works well), combine the cubed or shredded chicken, diced carrots, diced celery, diced onion, minced garlic, wild rice, chicken broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Make sure the bay leaf is added whole so you can remove it later.
4. **Mix Gently**: Gently massage the ingredients together in the bag to distribute the spices and ensure everything is well combined. This will help the flavors meld as it freezes.
5. **Remove Air and Seal**: Press out as much air as possible from the bag. Lay the bag flat on a counter and gently press down to flatten the contents. This helps with even freezing and thawing. Seal the bag tightly.
6. **Label and Freeze**: Label the bag with the name of the soup (Chicken and Wild Rice Soup), the date, and any cooking instructions (e.g., 'Slow Cooker: Cook on low for 6-8 hours. Instant Pot: Cook on high pressure for 25 minutes, followed by a natural pressure release for 10 minutes.'). Place the bag flat in the freezer for easy storage. It can be stored for up to 3 months.
7. **To Cook in a Slow Cooker**: Thaw the frozen soup mixture in the refrigerator overnight (or for at least 8 hours). Pour the thawed mixture into a slow cooker. Cook on low for 6-8 hours, or until the wild rice is tender and the vegetables are cooked through. Remove the bay leaf before serving. Stir in heavy cream or milk during the last 30 minutes of cooking for added richness.
8. **To Cook in an Instant Pot**: No need to thaw. Place the frozen soup mixture directly into the Instant Pot. Add an additional 1 cup of chicken broth (or water) to ensure there's enough liquid for pressure cooking. Seal the lid and set the Instant Pot to cook on high pressure for 25 minutes, followed by a natural pressure release for 10 minutes. Carefully release any remaining pressure manually. Remove the bay leaf before serving. Stir in heavy cream or milk after cooking for added creaminess, if desired.
9. **Season and Serve**: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking. Serve hot, garnished with fresh parsley or a dollop of sour cream, if desired. I personally love a little squeeze of lemon juice on mine!