Crockpot Chicken Wild Rice Soup

 Crockpot Chicken Wild Rice Soup

Ingredients

• 1-2 boneless skinless chicken breast
• 1 cup (175g) uncooked wild rice blend 
• 1/2 cup (65g) finely diced yellow onion (1 small onion)
• 3/4 cup (97g) finely diced carrot (1 large carrot)
• 3/4 cup (86g) finely diced celery (2 stalks celery)
• 2 teaspoons minced garlic
• 6 cups (1346 chicken stock or chicken broth
• 1/2 cup (8 tbsp.; 113g) unsalted butter
• 1/2 cup + 2 tablespoons (77g) white flour
• 2 cups (458g) whole milk
• Optional: fresh thyme, fresh parsley

Seasonings

• 2 bay leaves
• 1/2 teaspoon EACH: dried parsley, dried thyme
• 1/4 teaspoon EACH: dried oregano, garlic powder, onion powder, dried sage
• 1 teaspoon EACH: Italian seasoning, poultry/chicken seasoning
• Salt and Pepper

Instructions

1.                 SLOW COOKER: Place the chicken then uncooked wild rice blend, finely diced onion, finely diced carrot, finely diced celery, and minced garlic, in the slow cooker with the chicken. Add all of the seasonings. Season to taste with salt and pepper (I add 1 teaspoon salt and 1 teaspoon pepper here). Pour chicken broth/stock over everything.

2.                 COOK: Stir, cover and cook on low for 5-8 hours or high for 3-1/2 to 5 hours-- until vegetables are tender and chicken is cooked through and shreds easily.

3.                 CREAM MIXTURE: About 30 minutes before the soup is done, heat the butter in a small pot over medium heat. Heat until melted and then slowly whisk in the flour. Allow to bubble and cook, whisking constantly for 1 minute. Gradually pour in 2 cups of the milk, whisking constantly as it is added. Allow mixture to simmer over medium-low heat until thickened, stirring occasionally.

4.                 SHRED CHICKEN: Once the soup is finished, remove the chicken to a small bowl and shred with two forks. Add back to the slow cooker. Stir in the cream mixture. Add up to add an additional cup of milk if the soup is too thick for your preference.

5.                 ENJOY: Remove the bay leaves. Taste and adjust seasonings ( I typically add an extra 1/4 teaspoon of salt and pepper). If desired, top soup with freshly chopped parsley or fresh thyme. Serve with crusty bread.