• 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 


  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt crock pot.
  2. 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.
  3. Remove chicken from crock pot and shred.
  4. 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.
  5. Stir chicken and milk mixture into the crock pot. If the soup is too thick, add more milk as needed.
  6. Serve warm, garnished with parsley.
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