Creamy Chicken And Wild Rice Soup
3-4 hours to prepare 8-10 servings
6 cups chicken broth
4 cloves garlic, minced
2 bay leaves
1 lb boneless chicken breast
1 cup wild rice, uncooked
1 cup celery, chopped
1 cup carrots, chopped
1 yellow onion, chopped
1 ½ cups whole milk
½ cup half-and-half
½ cup flour
4 tablespoons unsalted butter
1 tablespoon dried Italian seasoning
Parsley, chopped, garnish
Salt and pepper, to taste
Place chicken, garlic, wild rice, carrots, celery, and onion into the slow cooker. Add 1 tablespoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper.
Pour in 6 cups of chicken broth, then turn slow cooker on high and cook for 3-4 hours, or on low for 6-8 hours.
Just prior to serving, remove bay leaves and chicken breasts. Using 2 forks, shred chicken and return to slow cooker.
In a medium saucepan, melt butter on low. Once butter is melted, whisk in flour to create a roux, stirring until just combined. Slowly whisk in milk and half-and half until combined. Pour into slow cooker and stir until combined.
Season with salt and pepper to taste. Garnish with fresh parsley and enjoy!