CROCK POT CHICKEN AND WILD RICE SOUP
- 1½ 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
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ¼ cup unsalted butter
- 3 Tablespoons all-purpose flour
- 1 cup milk
- 1 cup half and half
- chopped fresh parsley
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt crock pot.
- 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 heat for 6-8 hours. Or on high for 4 hours.
- Remove chicken from crock pot 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 crock pot. If the soup is too thick, add more milk as needed.
- Serve warm, garnished with parsley.