Slow Cooker Chicken & Wild Rice Soup

Cook Time: 4-8 hours Servings: Yield: 8 servings Source:

Ingredients

1 1/2 pounds boneless skinless chicken breasts

salt and pepper to taste

6 cups chicken broth

1 cup uncooked wild rice

3 cloves garlic, minced

1 small white onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 bay leaves

1/4 cup unsalted butter

3 Tablespoons all-purpose flour

1 cup milk

1 cup half and half

chopped fresh parsley

Directions

Season chicken with salt and pepper, to taste. Place chicken into your slow cooker.

Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves; season with salt and pepper, to taste. Cover and cook on LOW for 6-8 hours or for 4 hours on HIGH.

Remove chicken from the slow cooker and shred.

Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned (about 30 seconds). Whisk in milk and half and half, whisking constantly, until slightly thickened (about 5 minutes).

Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more milk as needed.

Serve warm, garnished with parsley.